Yeast open pie

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products. Use thick jam. If you have liquid jam or jam, then mix 10 g of agar-agar or potato starch into it - 1.5 tbsp. l. and then just pour on the dough, otherwise the filling will flow when slicing.

2. Step 2:

   

   Warm up the milk to 30 C in a water bath or in a microwave oven. Pour into a deep container, stir in fresh yeast with granulated sugar and salt.

3. Step 3:

   

   Add 1 tbsp. wheat flour. Use only the highest grade. Knead the dough with a whisk - he whips it thoroughly, leaving no lumps.

4. Step 4:

   

   The dough should be the same as on pancakes. Cover the container with a cloth napkin or towel. Place in the heat for 30-40 minutes. Remember that fresh yeast is "faster and stronger" than dry yeast, so the sourdough will rise faster and will be twice as lush.

5. Step 5:

   

   After a while, you will see how much wet yeast can surprise you - the sourdough will grow" almost to the brim of the container.

6. Step 6:

   

   Add chicken yolks, melted, but not hot, high-quality butter to it. Mix thoroughly, distributing the fatty ingredients throughout the sponge.

7. Step 7:

   

   Pour in another 1 cup of flour, preferably after sifting through a sieve.

9. Step 8:

   

   Knead the dough - it should be sticky, not dense, moist and tender when touched. Cover and transfer to the heat for 30 minutes.

10. Step 9:

    

    The second time the dough will settle faster and even more luxuriantly - it is important not to miss this moment, so as not to wash the work surface from the pastry that has fallen over the edges.

11. Step 10:

    

    Put the dough on the work surface, sprinkled with the remaining flour. Knead for 7-8 minutes. Grease a pie baking dish with a diameter of 24 cm with vegetable or butter, put a rich yeast dough in the mold and distribute it in the form, going beyond the sides. Try to make the bottom no more than 1 cm thick, as the dough grows very much.

12. Step 11:

    

    Pour the filling into the middle of the workpiece. Place in a preheated oven at 200 C for 40-45 minutes. After 15-20 minutes from the specified time, remove the mold and press the swollen rims back to the sides with a fork, forming a flower.

13. Step 12:

    

    Bake the pie until it is rosy.

14. Step 13:

    

    Remove and cool. Do not cut the hot dessert, as the dough will crumble, and the filling will pour out, remaining liquid.

15. Step 14:

    

    Cut into portions and serve with latte, cappuccino, hot tea.