The most fluffy cherry pies

Step-by-step cooking

1. Step 1:

   

   Let's start with making yeast dough. Sift 500 g of wheat flour into a bowl. Add 2 eggs at room temperature, 5 g of dry fast-acting yeast and 100 g of sugar.

2. Step 2:

   

   Mix everything a little and add 200 ml of warm, but not hot milk in portions. Milk can be replaced with water. But in this case, the dough will turn out more bland.

3. Step 3:

   

   Pour in 50 ml of vegetable oil. I take olive oil. It can be replaced with sunflower oil. Add 1/3 tsp of vanilla and a pinch of salt.

4. Step 4:

   

   Knead the dough with your hands. Initially, it will be a little sticky, but after about 10 minutes of intensive kneading, it becomes very pleasant to the touch, tender. If it sticks, it's only slightly.

5. Step 5:

   

   Then transfer the dough to a greased bowl with vegetable oil and cover with a towel. We send it to a warm place for about 2 hours. The dough should increase in volume at least 2 times.

6. Step 6:

   

   During this time, we will prepare the cherry filling. Remove the seeds from the cherry. In a saucepan, mix 250 g of berries, 80 g of sugar and 35 g of corn starch. Mix everything and send it to medium heat.

7. Step 7:

   

   With constant stirring, cook until the mass thickens. When you see that it has started to thicken, boil for about 1 more minute and remove from heat. Let the filling cool down. It will become even thicker. It will be convenient to work with her.

9. Step 8:

   

   It's been about 2 hours. We take out the dough and lightly knead it. Spread the dough on the work surface, sprinkled with flour. With our hands, and then with a rolling pin, we roll it into a layer about 1 cm thick .

10. Step 9:

    

    The diameter of the mold with which I will cut out future pies is 8 cm. From the specified number of ingredients, in this case, 11-12 pies-crumpets are obtained.

11. Step 10:

    

    Proceed to the formation of crumpets. Each crumpet consists of 2 circles. On the bottom circle we spread approximately 1 tsp of filling and lubricate the edges with water.

12. Step 11:

    

    We put the second circle on top and press it down with our fingers. Using the same shape with which the circles were cut, we cut the protruding edges.

13. Step 12:

    

    Spread on a baking sheet covered with parchment paper, cover with a towel and send for proofing for 40-45 minutes.

14. Step 13:

    

    Then lubricate the pies (yolk + 1 tablespoon of milk) and send them to the oven, preheated to 180 degrees. My electric oven works in the "bottom-top" mode without convection. The pies are well browned. They were baked for exactly 17 minutes.

15. Step 14:

    

    We take it out of the oven, let it cool down a little and you can eat. Bon appetit!