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Plum pie
1 serving
Mix the dough from flour and yeast diluted in warm milk, put it in a warm place to rise. Stir 100g of powdered sugar, salt, grated zest from one lemon, ground nut, 2 eggs, butter and so much milk into the matching dough to produce a medium consistency dough. Stir the dough with a wooden spoon until it starts to lag behind the walls of the dishes. Put in a warm place for lifting. Roll the approaching dough into two layers, put them in 2 baking trays, greased, sprinkled with flour, bending the dough at the edges by 2-3 cm. Put the drain halves on the dough tightly to each other. Bake in the oven at medium temperature until halftone.
Mix the dough from flour and yeast diluted in warm milk, put it in a warm place to rise. Stir 100g of powdered sugar, salt, grated zest from one lemon, ground nut, 2 eggs, butter and so much milk into the matching dough to produce a medium consistency dough. Stir the dough with a wooden spoon until it starts to lag behind the walls of the dishes. Put in a warm place for lifting. Roll the approaching dough into two layers, put them in 2 baking trays, greased, sprinkled with flour, bending the dough at the edges by 2-3 cm. Put the drain halves on the dough tightly to each other. Bake in the oven at medium temperature until halftone.
butter - 100 g, salt to taste, plum - 1 kg, lemon - 1 pc., walnut - 100 g, milk - 200 g, sugar powder - 100 g, yeast - 40 g, flour - 500 g, eggs - 2 pcs.
