Yeast open pie

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to bake an open yeast pie with jam? Prepare the necessary products. Choose thick jam. If you have liquid jam or jam, then stir in 10 g of agar-agar or 1.5 tbsp. l potato starch and then just pour it onto the dough, otherwise the filling will flow when cutting. Take the highest grade flour.

2. STEP 2

   

   Prepare the dough. Heat the milk to 35-40 C in a saucepan or in the microwave. It should be warm, but not scalding. In milk that is too hot, the yeast will die, but in cold milk it will not activate. Pour warm milk into a deep container and stir in fresh yeast with granulated sugar and salt.

3. STEP 3

   

   Add 1 cup of sifted wheat flour. Thanks to sifting, the flour will be saturated with oxygen, and the finished dough will be more tender and airy. Knead the dough with a whisk until smooth.

4. STEP 4

   

   The dough should be like pancake dough. Cover the container with a cloth or towel and place in a warm place for 30-40 minutes. Remember that fresh yeast is “faster and stronger” than dry yeast, so the dough will rise faster and be twice as fluffy.

5. STEP 5

   

   After the specified time, the dough will “grow” almost to the edges of the container. Melt the butter in a water bath or in the microwave and cool it.

6. STEP 6

   

   Add chicken yolks and melted butter to the dough. Mix the mixture thoroughly, distributing the fatty ingredients throughout the dough.

7. STEP 7

   

   Add 1 more cup of sifted flour.

8. STEP 8

   

   Knead the dough - it should be sticky, not dense, moist and tender to the touch. Cover with a napkin or towel and leave in a warm place for another 30 minutes.

9. STEP 9

   

   The second time the dough will proof faster and it will turn out even fluffier.

10. STEP 10

    

    Turn the dough out onto a work surface dusted with the remaining flour. Knead the dough for about 7-8 minutes. Grease a pie pan (mine is 24 cm in diameter) with vegetable or butter, place the yeast dough in the pan and spread it over the sides. Try to make the bottom no more than 1 cm thick, as the dough will grow a lot.

11. STEP 11

    

    Pour the filling into the middle of the dough. Bake the pie at 200 C for about 40-45 minutes. The exact time depends on the features of your oven. After 15-20 minutes from the specified time, remove the mold and use a fork to press the swollen rims back to the sides, forming a flower.

12. STEP 12

    

    Bake the pie until golden brown.

13. STEP 13

    

    Remove the finished pie from the oven and cool. Do not cut the hot dessert, as the dough will crumble and the filling will spill out, remaining liquid.

14. STEP 14

    

    The open-faced yeast dough pie is ready. Bon appetit!

Comments on the recipe

party

28.11.2023

4.9

Nice recipe, thanks! When it comes to yeast pies, I am in love with this recipe. Very tasty!

tatyanochka2022

28.11.2023

4.9

There was half a jar of thick quince jam left in the refrigerator; it was very suitable for an open yeast pie. The calculator on the website helped calculate the amount of other products, it turned out to be 6 servings. I prepared the dough on dough, for this, instead of fresh yeast, I took dry yeast - 1 teaspoon without top. I liked the result, in terms of the splendor of the dough and the way it increased in volume. It turned out to be very convenient not to roll out the finished dough, but to distribute it in the mold with your hand, forming the sides (I took a springform pan for the pie). I tried to make the bottom of the pie thinner, as advised in the recipe, because the dough could increase significantly. When I finished with the dough, I put jam on it. Decorated with jam strawberries on top. After standing in the oven for 15 minutes, the cake grew larger and the edges became plump. To make the edges thinner, I crimped them with a fork and put the pie back in the oven. It was nicely browned there and looked appetizing. I really liked the pie, the crumb was rich, soft, and it turned out sweet and tasty. Thank you very much for the recipe!