Yeast dough flower pie

10 servings
2 hours 45 min

How to make yeast pie Flower? Measure the necessary ingredients. Any jam, confitur, or thick jam is suitable for filling. Lightly heat the milk.

In a small bowl, combine the yeast, 1 tsp sugar (out of the total) and 50ml of slightly warm milk. Mix everything well and leave for 10-12 minutes to activate the yeast. A foam cap will appear on the surface. So yeast is active. If & quot; cap & quot; does not form or it happens very slowly and weakly, it is better to replace yeast with others.

Sift the flour into a wide bowl to enrich it with oxygen. This will improve the rise of the dough, and the pastries will be lush and airy.

Melt the butter in the microwave or over a low heat on a stove. The oil should cool a little.

In a deep, voluminous bowl, whisk the egg with salt and sugar until combined.

Pour in the remaining milk, mix.

Add the yeast mixture, stir lightly.

Pour in the non-combustible butter and vegetable oil, mix.

Pour in the sifted flour. Do not pour out all the flour at once, it may take less. It depends on the properties and quality of the flour. Toss the dough together with a spoon.

Add the rest of the flour gradually, while stirring the dough with your hands. Focus not on the amount of flour, but on the consistency of the dough. It should not turn out cool, otherwise it will take a long time to rise and the baking will be heavy.

The dough is soft, pliable, almost not sticky to the hands. Cover the dough with a towel and leave in a warm place to lift for 80-90 minutes.

The rise time will depend on yeast activity and temperature. The dough has increased in volume 2. 5 times and is ready for cutting.

Gently wash the dough, put it on a table sprinkled with flour. Divide the dough into 3 equal parts.

Roll the first part of the dough into a round layer with a diameter of about 22 cm. Transfer the dough to a baking sheet lined with parchment.

Brush the pastry layer on top evenly with jam, a little off the edges.

Roll the second part of the dough in the same way and put it on the first layer so that it completely closes it.

Also brush the dough with a layer of jam.

Roll out the third part of the dough and lay on top. Mark the center of the pie with a glass or notch (about 7cm in diameter).

With a knife, cut the dough first into 8 segments, affecting the indicated center.

Then cut each segment in half. There should be 16 segments.

Lift two adjacent parts of the dough, twist in opposite sides 2 times and connect, gently pinching the edges in the middle of the connection.

Do the same with all segments of the test. The result is a flower shape (or even looks like a snowflake). Cover the future pie with a light towel or cling film and leave to proofing for 15-20 minutes.

Whisk the egg with the milk until smooth.

Brush the resulting mixture with the cake before baking.

Bake the cake in the oven preheated to 180S for about 30 minutes, until rosy. The timing and mode of baking may be different. Focus on the features of your oven.

Cool the finished pie and serve to the table. Enjoy your meal!