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Pie open with a povidl

Cooking recipes / Recipes for dough products / Pies / Yeast dough pies

10 servings
3 hours your 30 min

A recipe for a pie open with a povidl, made from yeast peerless dough.

Milk or water - 230 g, Eggs - 2 pcs. + 1 pc. For lubrication, Margarine - 2 tbsp. spoons, Flour - 3 cups, Fresh yeast - 16 g, or dry yeast - 5 g, Sugar - 1.5 tbsp. spoons, Salt - 0.5 tsp, Povidlo - 350 g

How to bake a pie with a povidl, from yeast beef-free dough: Dilute in a small amount of warm (37 degrees) milk or water (100 ml) yeast.

Add the remaining milk, sugar, eggs and salt.

Mix everything well, pour in the sifted flour. Knead the dough.

Melt margarine.

Before the kneading ends, add melted (not hot) margarine to the dough.

Yeast pie dough should be uniform, without lumps, easily lagging behind the hands and walls of dishes.

After kneading, lightly sprinkle the dough with flour, cover with a towel and put in a warm place for fermentation (for 3-3. 5 hours). During this time, the dough should be washed 2-3 times.

Separate a quarter of the dough.

Roll most of the dough into a layer 1 cm thick, put on a sheet lubricated with fat and level the surface.

Put heated to 30 ° C on top of the dough, leaving the edges 1. 5-2 cm wide.

Bend the edges of the dough inside.

Roll the rest of the dough into a formation (0. 5 cm thick). Cut into thin strips.

Put narrow strips of dough in the form of a lattice on top and, if desired, decorate the pie with figures from pieces of dough.

Grease yeast pie with a peed with an egg. Leave in a warm place for proofing for 20-30 minutes. Bake an open pie of yeast uncoated dough in a preheated oven at 200 ° C for about 30 minutes.

Enjoy your meal!