Sour milk pie in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Dissolve sugar and salt in sour milk at room temperature. the milk can be anything - slightly sour, well sour (the main thing is not to drain the whey), or even curdled when boiled.

2. STEP 2

   

   Add the yeast and stir until it is completely dissolved in the milk.

3. STEP 3

   

   Add 2 eggs and stir.

4. STEP 4

   

   We begin to sift flour into the dough little by little.

5. STEP 5

   

   Mix until thick enough to make it difficult to stir with a whisk.

6. STEP 6

   

   Melt the butter.

7. STEP 7

   

   Add butter little by little to the dough and mix. The more oil, the longer it takes to mix into the dough.

8. STEP 8

   

   The dough with butter becomes viscous.

9. STEP 9

   

   We continue to add (always sift) flour.

10. STEP 10

    

    Add until the whisk can no longer handle it and replace it with a wooden spoon.

11. STEP 11

    

    Add flour until your hand is tired and the spoon has difficulty turning. Let the dough rise, covered with a lid or film.

12. STEP 12

    

    While the dough is rising, prepare the apple spread. Wash the apples, measure out the sugar, cinnamon and water.

13. STEP 13

    

    Peeling apples. Cut them into cubes. Place all the ingredients for the spread in a saucepan and boil.

14. STEP 14

    

    We need puree with apple pieces. I use a potato masher for mashed potatoes - when the apples are boiling, add a little bit right into the pan. You can also use a blender, but then all the spread will be absorbed by the dough (that’s what it is). Of course, the aroma of apples in the pie is very noticeable in any case. The finished spread needs to be cooled, even in the refrigerator.

15. STEP 15

    

    At this point the dough begins to come out.

16. STEP 16

    

    If the spread is not ready yet (or has not cooled down), press the dough or knead it a little.

17. STEP 17

    

    Turn on the oven to warm up to 180 degrees and transfer the dough to the flour table.

18. STEP 18

    

    Divide into 4 parts.

19. STEP 19

    

    Mix one and roll it into a circle the size of the baking sheet. Transfer the layer to a greased and floured baking sheet and grease with a spoonful of apple spread. When there is a lot of it, it is very difficult to shape the cake.

20. STEP 20

    

    We do this with three layers.

21. STEP 21

    

    We do not lubricate the top layer. We mark our pie as if we want to divide it into parts.

22. STEP 22

    

    Without touching the center, we cut to the end according to the markings, and then we make 8 more cuts on each petal, only without touching either the center or the edge.

23. STEP 23

    

    Turn each petal out in two steps. The first is to wrap the corners into the hole from the bottom up (from the side of the baking sheet towards you). The second step is to close the corners at the bottom, from the side of the baking sheet, forming an oval petal.

24. STEP 24

    

    Transfer the pie to the oven. When it starts to turn golden, brush it with beaten egg and let it finish baking. The pie baked in my oven for 35 minutes.

25. STEP 25

    

    Break off a piece and enjoy the tea!

26. STEP 26

    

    We never cut this pie - the spiral texture of the crumb, tenderness and aroma do not allow us to take a knife. It’s also very tasty to dip a piece of pie into the remaining spread.

Comments on the recipe

Ira

19.09.2023

4.7

Ksyusha Rado-Lyubo, what a beauty!!! What a pie! Miracle! Both beautiful and convenient - you can easily do it without a knife. And how delicious it is! Are the layers stacked on top of each other and not pinched together? Probably enough twists, right? Thank you very much for an interesting pie!!! I'll definitely try to twist it this way if it works.

NiCa

19.09.2023

4.7

Looks nice! For this reason, I don’t mind sharing my recipe, here it is

Julia

19.09.2023

4.9

Thanks for the recipe. I'll definitely try to twist it

Lyubov

19.09.2023

4.9

hello dough class oh the braids didn’t work out if only I could show it more clearly

Margarita

19.09.2023

4.6

Thanks for the recipe!!! We are already baking with our daughters! Everything is accessible and understandable. One question - what kind of yeast is indicated in your recipe, 75g - and so much? Fast-acting -11 g, designed for 1 kg. flour. The recipe calls for the same amount of flour. I poured out the bag and nothing fit, even though it had been standing for a decent amount of time and was warm. Shelf life is good. Well, I started baking what came out... I'm waiting for the result...