In my seven they love regular baked goods from yeast dough, and especially - apple pie made from yeast dough! It always turns out tasty, rich, aromatic and “fluffy” - airy. The dough is perfectly baked from the inside, creating large pores, absorbing Apple juice. The pie tastes best after it has cooled - then the apple flavor is fully revealed, especially if you add a couple of pinches to the filling. ground cinnamon. Alas, my daughter doesn’t like this seasoning and I have to cook Apple pie from yeast dough without it.
Remember that you first need to give the dough time to mature to obtain perfect dough, then let the dough mature, as well as the workpiece itself, so that it does not burst during baking. You can use a bread maker to create the dough; I prepare it the old fashioned way - by hand.
Pour dry yeast into a container, 2 tbsp. granulated sugar, salt and 4-5 tbsp. wheat flour, mix everything thoroughly and pour warm water, beat with a whisk, turning the ingredients into a dough.
Place the dough in a warm place, covered with a towel, and leave for 20-30 minutes to ferment. As soon as bubbles appear on the surface of the dough, this means that the yeast activation process has begun, but the dough is not ready yet - we need to wait until all these bubbles burst!
At this time, combine the melted butter, chicken egg and remaining granulated sugar in another container and beat with a whisk.
Pour additional ingredients into lush dough and mix, creating butter dough. Add the rest of the flour and knead a loose yeast dough. Leave for 25 minutes in a warm place.
Wash the apples in water, remove the seeds, cut them into large cubes, add granulated sugar and vanilla sugar, mix.
Knead the risen dough again, divide it into two halves and distribute one of them along the bottom of the pan, greased vegetable oil. Let's put the filling on it.
Cover with the second half of the yeast dough. Let it proof for about 20 minutes, after which we place the pie with apples made from yeast dough in a preheated oven at 220C for 40-50 minutes. 10 minutes before the end of baking, brush the surface of the pie with milk or egg yolk.
Let's extract hot pie from the oven and let it cool completely, then remove from the mold and sprinkle powdered sugar and cut into portions.
Serve with a cup of aromatic tea!
Russian cuisine is famous for its pies. They are served as an appetizer, with soup, and as a main course. And sweet pies are prepared for dessert and served with aromatic tea. One of the most delicious options sweet pastries is a yeast pie with apples. Baking it at home is not too difficult if you know the secrets of preparing the dough.
The main component of success is good yeast. If they are old or were stored in unsuitable conditions, then lush pies there is no need to count. Yeast can be used either raw pressed or dry. The dry product is active and fast-acting. Active ones have larger granules, while fast-acting ones are more like powder.
Raw and active dry yeast needs to be "activated". To do this, they are diluted in warm liquid (30-35 degrees) and a spoonful of sugar is added. After the mass rises into a fluffy “cap,” you can mix it with other products. If the yeast has not risen already at this stage, then quality dough It won’t work on them, you shouldn’t translate the products.
If you bought instant yeast, then they do not require preparation; it is recommended to immediately mix them with flour.
Two mixing technologies
- When cooking straight dough , the risen yeast is mixed with the rest of the products included in the recipe. The kneaded dough is placed in a warm place to rise for 1.5-2 hours, during which time you will need to knead it 2 times.
- Sponge method provides two stages of kneading. First it is mixed batter, consisting of risen yeast, the entire amount of liquid required by the recipe and small quantity flour. After the dough has risen, butter, eggs and the rest of the flour are added to it.
It would seem, why bother with the dough if you can immediately knead the dough? The fact is that oil and eggs make it very difficult for the yeast to “work” and the dough may not rise. Therefore, if you are preparing butter dough, you need to knead it in two stages. If the recipe contains little fat, you can use a faster, straight version of kneading.
Here are a few more secrets that will help you bake tasty pie with apples from yeast dough:
- It happens that the recipe calls for raw yeast, but you only have dry yeast on hand, or vice versa. Remember that 1 gram of active dry yeast can replace 4 grams of compressed yeast. If the instant version is used, the ratio will be 1 to 3. Thus, a pack containing 7 grams of active dry yeast, or an 11 gram bag of instant yeast can replace 25-30 grams of compressed yeast.
- All products going into the dough must be warm, so remove the eggs from the refrigerator in advance. And when you pour melted butter into the dough, make sure that it is not hot;
- the flour must be sifted, the dough will work faster;
- for proofing, place the dough in a warm place, use dishes with high sides, because the dough increases in volume several times;
- a draft can “kill” the yeast dough, so close the windows before kneading;
- it is very important not to overdo it with flour; if you “clog” the dough, the products will not rise;
- You can’t overcook the dough; if it sits too long, the pies will turn out as hard as a sole and with a sour taste;
- After forming the pie, leave it in a warm place for 20 minutes. And before baking, brush the dough with beaten egg, then the pie will get a golden brown crust;
- When baking, consider the type of dough the pie is made from. If this is an inconvenient option, then you can put high temperature(190-220) degrees. Products made from dough prepared with big amount butter and eggs, you need to choose a more gentle one temperature regime(170-180 degrees)
If the cooking process seems complicated to you, then you shouldn’t give up the idea of baking an apple pie. Use store-bought dough, it can be simple, rich or flaky. Choose according to your taste. Ready dough You need to defrost it naturally, and you can start forming the pie.
Advice! If you make too much yeast dough, place the leftovers in a bag and freeze. In this form, the product is perfectly stored for several weeks. When you decide to bake, simply defrost the dough and start cutting.
Read also: Dry apple pie - 8 unusual recipes
Closed apple pie made from yeast dough
A simple closed pie with apple filling made from yeast dough will decorate the dessert table both on weekdays and on holidays.
Let's prepare the ingredients for the filling and dough in advance:
- 1.5 glasses of milk;
- about 0.6 kg of flour (it is difficult to indicate the exact amount of flour; consumption depends on the moisture content of the product, the size of the eggs, etc.);
- 75 gr. butter;
- 2 tablespoons vegetable oil;
- 3 tablespoons sugar;
- 2 eggs;
- 7 gr. (bag) active dry yeast;
- three quarters of a teaspoon of salt.
We will prepare the filling from:
- 6 apples;
- 1.5 tablespoons of starch;
- 1-3 tablespoons of sugar (to taste).
We carry out the batch in a safe way. We activate the yeast by diluting it in warm milk (take half a glass) and adding sugar (a teaspoon). Pour the risen yeast into the remaining milk, mix with sugar, pour in vegetable oil and add melted butter. Beat 1 egg with salt and mix with the rest of the ingredients. Gradually add flour, kneading a loose dough. Roll it into a ball and place it in a bowl with high sides to proof, covering the top with a clean towel. Knead the dough every half hour. After the third rise it will be ready.
Divide it in half and roll out two layers. Place one layer on a greased baking sheet (you can use silicone mat or baking paper). Sprinkle with starch.
Grate the apples, mix with sugar and place on a sheet of dough. Cover the top with a second layer, pinch the edges, tucking them under the bottom of the product.
Leave the semi-finished product to proof for 20 minutes, then brush the surface with beaten egg. Using a knife or culinary scissors, make several V-shaped cuts on the surface.
If you want to make the pie more elegant, then you need to separate a small piece of dough in advance and cut out decorations from it - flowers, leaves, flagella, braids.
Place the dough decorations on the surface after brushing with egg so that they stick. We also brush the surface of the decor with egg. Bake for about half an hour at 190 degrees.
Grease the top of the finished browned pie with a small piece of butter, lightly spray with water from a spray bottle, cover with a towel and let cool completely. This technique avoids the formation of a hard crust on top.
Open pie with apples and berries
An open apple pie looks beautiful. This product is often decorated with a “lattice” made of thin dough strands. To make the product look even more elegant, you can add berries to the apple filling. Apple pies with cranberries, cherries, black currants or lingonberries turn out beautiful and tasty.
Prepare the dough for this baking at raw yeast in a sponge way.
We will need:
- 0.6 kg flour;
- 1 glass of milk (you can use whey);
- 2 eggs (1 for lubrication);
- 100 gr. butter;
- 3 tablespoons sugar;
- 25 gr. compressed yeast;
- 0.5 spoons of salt.
For the filling we use:
- apples – 200 gr.;
- berries – 100 gr. (if the pie is baked with cherries, then the pitted weight is taken into account);
- starch - 20 g;
- sugar – 100 gr. or to taste
Read also: Charlotte with apples without eggs - 9 simple recipes
We activate the yeast: crumble it and dilute it with a third glass of milk. Add a teaspoon of sugar. Mix the risen yeast with the rest of the milk and add flour until you get a kefir-thick dough. Cover the dishes with a towel and leave for about half an hour. During this time, the mass should increase in volume by 2-3 times.
Beat the egg with salt and the remaining sugar, melt the butter. Pour the egg and butter into the risen dough, add flour, knead until smooth. Leave for 1.5 hours to rise, kneading every half hour.
Grate the apples, mix with sugar and berries, for example, lingonberries or black currants. Add starch to the filling.
Advice! Prepare the filling immediately before preparing the pie, otherwise the fruits and berries will give a lot of juice. If the pie is baked with frozen berries, then they must first be thawed and the released juice must be drained.
Separate a piece from the dough for the lattice, and roll the rest into a round cake. Place the filling in the center and lift the edges of the cake up, forming something like a large cheesecake. In this case, the juice from fruit and berry filling will not leak. Roll out the remaining dough, cut into thin strips and lay them out in the form of a lattice.
After proofing for 20 minutes, grease the grate and sides with egg and bake the product in the oven for 30-40 minutes (t 180 degrees).
Apple "Snail"
The pie called “snail” looks original. For this baking we will prepare the dough using kefir. The pie is baked with dried apricots and/or raisins and decorated almond petals.
For the test we will prepare:
- 1.5 cups kefir;
- 2 tablespoons sugar;
- 0.5 teaspoon of salt;
- about 3 cups flour;
- 2 tbsp. spoons of vegetable oil;
- packet (11 g) instant yeast.
Mix yeast with sifted flour. In a large bowl, mix kefir with salt, sugar and butter. Then gradually add flour, kneading a soft dough. Let it sit for about an hour. There is little baking in this dough, so it comes up quite quickly.
For the filling we will prepare:
- 500 gr. peeled apples;
- 150 gr. jam + 2 more tablespoons (any kind, it’s very tasty with apricot or orange);
- 30 gr. raisins;
- 50 gr. dried apricots;
- 80 gr. almond petals;
- a little lemon juice.
Pour boiling water over dried fruits in advance, rinse and let dry. Cut dried apricots into pieces. Cut the apples into small cubes. Sprinkle with lemon juice to prevent the fruit from turning brown. Mix apples with jam and dried fruits.
Roll out the dough into a rectangular shape and distribute the filling over its surface. Cut into 4 long strips.
It is best to bake the product in a round pan with removable sides. First, remove the sides and grease the bottom with oil. Roll the first strip into a roll and place it in the center of the mold. We wrap the next strips around the first one, which will be the center of our pie. To prevent the filling from falling out, lightly press it into the dough. After the cake is formed, put the side in place.
Let the product sit for 20 minutes. By this time the oven should warm up to 180 degrees, bake for about 40 minutes. Then take it out, grease the surface with the remaining jam and sprinkle with almond petals. Place in the oven for another 10 minutes.
Lenten pie with dried apples
This quick recipe yeast pie, which we will prepare with dried apples and cinnamon.
To bake Lenten pie required:
- 1.5 glasses of warm water;
- 50 gr. fresh yeast;
- 4 tablespoons of dough;
Pour warm water into a deep bowl, crumble the yeast, add sugar and add 3 tablespoons of flour. Stir until the yeast blooms and leave for a quarter of an hour.
Apple pies are one of the most delicious options homemade baked goods. How more recipes apple pies, so much the better! Today I suggest you try my favorite - on yeast dough. A combination of airy, fragrant kefir dough and aromatic apple-caramel filling will not leave anyone indifferent!
To be honest, for many years I had one constant favorite - yeast dough with sour cream and eggs (). But just recently I fell in love with kefir dough ( detailed recipe found on this page). Despite its modest composition (no eggs or sour cream), the dough itself turns out to be very manageable and pleasant to work with, and ready baked goods- unusually tender, fluffy, tasty and aromatic.
For the apples for the yeast pie that we will bake in the oven, choose dense, elastic, sweet and sour varieties. It is important that the filling in the finished pie does not turn into puree, while the apple slices retain their shape. The amount of sugar can be adjusted depending on the sweetness of the fruit and personal preference.
Ingredients:
Yeast dough:
(500 grams) (300 milliliters) (70 grams) (3 tablespoons) (1 tablespoon ) (1.5 teaspoons) (0.5 teaspoon)
Apple filling:
For lubrication:
Cooking the dish step by step with photos:
To prepare yeast apple pie we will need following ingredients: Wheat flour premium, kefir of any fat content (I used 3.5%), sugar and vanilla sugar(for flavor), refined vegetable oil (I use sunflower), salt and instant yeast. All products must be room temperature. For the filling we will need fresh apples (the weight of the fruit is indicated in the prepared form), butter (with a fat content of at least 72%), sugar, ground cinnamon and corn starch. In addition, to lubricate the workpiece we use egg yolk and water.
First of all, let's prepare yeast dough with kefir. Sift wheat flour (500 grams) into a bowl (preferably twice). Thanks to sifting, the flour not only loosens and is saturated with oxygen, but also removes possible debris. I use 500 grams of flour, since I use the product of one brand (Lida) - you may need a little more or a little less.
Mix thoroughly with a fork or whisk so that all dry ingredients are evenly distributed throughout the mixture. We do in flour mixture deepening and pour kefir (300 milliliters) at room temperature into it. You can warm it up quite a bit, just a little.
Mix all the products - you can use your hand or a fork (as you prefer). When the flour is moistened, having absorbed moisture, add 2.5 tablespoons (we will leave half a spoon for greasing the bowl) of odorless vegetable oil. I use refined sunflower.
This yeast dough needs to be kneaded for quite a long time (at least 10, preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, quite soft and not sticky. We round the dough into a ball and place it in a bowl, which we grease with literally a teaspoon of vegetable oil so that it does not stick to the dishes during the fermentation process. Place the yeast dough in a warm place for 1 hour. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then tighten the bowl with the dough cling film or cover with a towel natural fabric(linen is best) so that the surface does not become weathered and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no apple pie.
While the yeast dough is fermenting, prepare the filling. Wash and peel the apples, cutting out the seed pods and stalks. Cut the peeled apples into small cubes, but not too finely.
The result should be 1 kilogram of apples prepared in this way. If you have a little less, it doesn't matter. This recipe will yield a decent amount of filling in the finished pie.
Now let's quickly make caramel. To do this, put 70 grams of butter in a wide (mine is 28 centimeters in diameter) and deep frying pan, and add 150 grams of granulated sugar there.
Over medium heat, let the sugar and butter melt. Be sure to stir during the process so that the sugar does not burn. In just a couple of minutes you will get a fragrant caramel mass.
Immediately transfer the apple slices into the boiling caramel and let them warm up over high heat for no more than a minute. Just mix everything and turn off the heat.
Add a teaspoon of ground cinnamon, which will give the filling a magical aroma. If you don't like this spice, don't add it.
Additionally, add a tablespoon of cornstarch to the filling, which will then thicken the apple juice and prevent it from leaking out of the pie. Corn starch You can replace it with potato - take a small heaped teaspoon.
After 1 hour (time is a relative concept, you may need more or less), the yeast dough on kefir will rise very well, approximately 2 times in volume. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.
During this time, the yeast dough on kefir will rise again very well and become even more tender and fluffy. Now you can work with it.
Knead the dough, then divide it into 2 unequal parts. One piece will become the bottom of the future apple pie, and the second will be needed for the top and decoration. Round the dough, cover it with a towel or cling film and let rest for 5-7 minutes. If you don't let the dough rest for a while, it will roll out poorly and shrink back.
Bigger piece Roll out the dough into a layer (dusting with flour if necessary) to the size of the baking dish. I have a rectangular shape (32x22 centimeters), but a round or any other will work perfectly. You can even bake a yeast pie with apples directly on a baking sheet. I advise you to line the baking dish parchment paper or grease with vegetable oil. We place the dough in it so that we get sides. Spread the already cooled apple filling in an even layer.
No matter what pace you set modern life, pies are our everything!
Especially if they are homemade, prepared with their own hands to the delight of their household.
Many, especially young housewives, prefer to buy ready-made bun or kalach, just not to bother with the dough, because working with it seems too difficult.
You still need to start sometime.
Why are grandma’s pies always tastier and more beautiful?
Because grandma has experience in this matter.
Each subsequent pie is sure to turn out tastier and more beautiful than the previous one. Don't be afraid of difficulties, because they are always temporary. Remember that, sooner or later, everyone becomes a grandmother, and you need to learn so as not to deprive your grandchildren of the pleasure of saying one day: “My granny’s pies are the best!”
Yeast apple pie - basic technological principles
The key to success is the latest and most quality products for the test. There is one exception: milk can be sour. This is even better, but the main thing is not to overdo it; Moderately sour milk, without traces of mold or rancid taste, is suitable for the dough.
Yeast must also be “working”, not lying around in unknown conditions for unknown how long. Excess yeast gives baked goods a characteristic sour smell; finished products made from yeast dough quickly deteriorate. An insufficient amount of yeast slows down the rise of the dough or it does not rise at all, and the products turn out tough and heavy. Optimal quantity compressed yeast per 1 liter of liquid for butter dough– 100 g; for yeast unpalatable dough– 40-60 g. Baking makes the dough heavier and makes it difficult to rise. The dough must not be allowed to rest; It is also undesirable to start working with unfermented dough. For yeast, it is also important to choose the right temperature, avoid mechanical vibration of the dough during its rise and avoid drafts in the room where semi-finished yeast dough products are upset.
Before you start preparing the dough, take a close look at the flour. The color of high-grade flour ranges from dazzling white to creamy shade. First and second grade flour contains bran, which is also good, but for bread, not for buns or yeast apple pie, if the recipe calls for the use of premium wheat flour.
Flour that is too wet feels cooler to the touch; when squeezed in your hand, it becomes compressed and crumbles poorly. In this case, you need to use less liquid in the dough. The moisture content of flour varies in each individual case, which is why the amount of flour indicated in recipes may vary slightly, with an error of 5-10%. Another important property flour, which you definitely need to pay attention to - the gluten content, on which the quality of the dough depends and, ultimately, appearance and taste finished product. Without laboratory analysis, gluten content can be determined organoleptically. Take a pinch of flour and wet it with a few drops of water and try to roll it into a ball. If the flour sticks together quickly, then it is the highest grade. For yeast pies, use only this kind of flour and be sure to sift it: not only to remove foreign impurities, but more so that it is enriched with air, which during the fermentation and baking process will provide additional fluffiness to the yeast dough.
The consistency of the dough is selected depending on the recipe. Yeast dough can be liquid (pour-in), soft (medium consistency) and tight. How softer dough, those fluffier baked goods, large air bubbles form in the baked product. IN dense dough– the bubbles are small, and the dough takes longer to bake.
When kneading the dough, you need to add the dry mixture to the liquid mass. The composition of the liquid mass, as moisture-containing components, includes milk or dairy products(water for soft dough), eggs, melted butter. Solid (frozen) oil for puff pastry chopped with flour. Yeast puff pastry is perhaps the only type that is kneaded in cool conditions, with a fairly low temperature of the products placed in the dough.
Let us immediately note that apple filling in pies - not only tasty, but also easy to work with. Just never mix apples with sugar in advance: it must be added, the later, the better, so that the apples do not have time to release their juice and soak the entire dough, and then, dripping to the bottom of the mold, form a burnt crust on the bottom.
If other, very juicy berries are added along with apples, then the juice must be allowed to drain. There is no need to squeeze it out so that the meaning of their presence in the pies is not lost: let what drains out is what itself is looking for a way out. Then process too juicy filling starch, lightly “powdering” the berries. The starch will “bind” the juice in the dough, preventing it from randomly leaking wherever it pleases and spoiling the appearance of the product.
Recipe 1. Closed pie with apples from Rhine yeast dough
Ingredients:
Almonds 120 g
Milk 50 ml
Dry yeast 6 g
Eggs 5 pcs.
Sugar 300 g
Lemon zest(fresh) 40 g
Apples 700 g (net)
Butter 120 g
Flour 350-400 g
Cherry jam 70 g
Cooking method:
Dissolve the yeast in milk, adding a spoonful of sugar and sifted flour. Grind the yolks until white with 1/3 of the sugar, combine with yeast and softened butter, add vanilla and zest, sifted flour, knead the dough; Divide it into two parts and roll out 2 circles on the table. Put one of them in round shape, sprinkled with flour, covering the sides of the mold with the same part of the dough.
Sprinkle peeled, finely chopped apples with rum, add chopped or crushed almonds, Cherry jam, mix and place on the dough in the form. Sprinkle with half the remaining sugar and place the second rolled out piece of dough on top of the filling. Connect the edges of both layers of dough. Make cuts in a circle with scissors (2-3 cm), then intertwine the cut edges of the dough, alternating them: stretch the lower ends between the upper ones, connecting them in pairs, bottom and top.
Bake at 180ºϹ until the pie is browned. Take it out and, without removing it from the mold, let it cool.
Beat the whites and the remaining third of the sugar into a stiff mixture. protein mass and cover the surface of the pie. Throw it back into the oven and when protein glaze will turn brownish, take it out. After the cake has cooled, transfer it to a plate, pouring it with a thin thread of cherry syrup.
Recipe 2. Jellied yeast pie made from apples stuffed with jam
Ingredients:
Apples 12 pcs.
Oranges 6 pcs.
Cream 150 ml
Sugar 70 g
Eggs 3 pcs.
White crackers 250 g
Cinnamon 1 g
Yeast 3-4 g
Oil 50 g
Preparation:
Remove the core from washed apples without cutting them. Wash medium-sized oranges and cut them in half lengthwise. Take out the orange pulp, free it from the membranes, cut it and combine with sugar and cinnamon; Stuff the holes in the apples with orange pulp and place each of them in the halves of the orange peel. Line a baking dish with foil. Grease the surface of the foil with oil and place the apples in the pan. orange peel.
Combine the cream with breadcrumbs and soak the yeast in them. Grind the eggs with sugar and add to the dough, mix. Pour the dough over the fruit and let it sit for a while in a warm place. Bake at 180ºϹ.
Recipe 3. Apple and peach yeast pie
Ingredients:
Peaches 200 g
Sugar 350 g
Apples 300 g (net)
Milk 150 ml
Semolina 50 g
Starch, corn 60 g (including 30 g for dough)
Butter 120 g
Eggs 4 yolks and 2 whole eggs
Yeast, pressed 100 g
Vanilla or cinnamon
Preparation:
Sift the flour and combine it with semolina, salt, vanilla (cinnamon) and 30 g of starch. Take 1/3 of the prepared mixture, add 50-100 g of sugar to it, pour in warm milk and add crushed yeast. Mix the prepared dough with a whisk, wrap the dish with it in film and place it closer to the switched on stove so that the dough rises at 20-25ºϹ. When the dough doubles in volume, add another third of the flour, mix the dough and wrap it again, put it in a warm place. Grind 150 g of sugar with four yolks and one egg, add softened butter and, whisking the pastry with a whisk, combine with the risen dough. Add the remaining flour, knead the dough very thoroughly: it should be very soft, not too dense. Cover the bowl again and let the dough rise while you prepare the pan and filling.
Cut the apples and peaches into slices and sprinkle lightly with starch. Prepare 1 beaten egg for brushing the pie. Grease the deep pan and work surface with oil. Divide the risen dough into five parts: 4 parts - for rolling out circles, one of which should be about one and a half times larger than the others, and a fifth, small one - for sculpting dough decorations on the surface of the pie. Mix flour into a small piece, as it should be denser and more convenient for sculpting and cutting out figures. Most big piece Roll out the dough into a circle and place it in the mold so that its edges hang slightly over the side. Place a layer of apple slices on the bottom of the mold covered with dough and sprinkle them with sugar. Roll out the next three pieces of dough to the diameter of the mold. Place them on top of each other, alternating layers of filling. Place the dough on the blocks, then the peaches sprinkled with sugar, then the dough again and the apple layer. The last layer should cover the fruit - we will decorate it with figures cut out of dough. Seal the edges of the bottom layer to the top layer of the pie. Make a flagellum or a braid to cover the places where the dough sticks together. To ensure that the decorations stick to the surface, brush the surface with egg wash using a brush before placing them on the pie. Let the cake rise until its volume increases at least 2 times. When baking (180ºϹ), first cover the surface of the pie with foil for 10-15 minutes so that the lower part with the filling rises well and bakes. There is a lot of filling in the pie; Moreover, it is juicy and heavy: it needs more time to bake, and at the same time the top should not burn. Then remove the foil, wait until the top begins to fry, and then brush it with egg to get a beautiful golden gloss. Ready pie Keep it in the mold for a short time: it should only be slightly steamed so that it easily comes away from the bottom of the mold. Place it on a wooden surface and cover with a cotton napkin.
Recipe 4. Pie with apples from yeast dough, with cottage cheese
Ingredients:
Apples 250 g (net)
Sugar to taste
Cottage cheese 400 g
Yeast dough, puff pastry:
Flour, sifted 500 g
Yeast, pressed 100 g
Butter 150 g
Milk 70-100 ml
Vanilla, rum, cinnamon (for flavoring)
Preparation:
Adjust the amount of sugar for the filling at your discretion. The weight of apples is indicated in net. They need to be washed, peeled and cut into cubes, but do not rush to do this until the dough is ready. Wash the raisins and steam with boiling water, dry.
It is better to use full-fat cottage cheese, homemade, or squeeze it well under a press to remove the whey. Grind the cooled butter into the flour until crumbly. Combine it with cottage cheese and mix. Keep in the refrigerator so you can add the crumbles to the dough when chilled.
Dissolve yeast in heated milk. For puff pastry, it is important that the yeast does not start working before proofing begins. Therefore, the temperature of the milk should be low so that the yeast only dissolves, but does not have time to start working. Immediately pour them into the sifted flour combined with flavorings and salt. Knead the stiff dough and start rolling it into a thin layer (0.5 cm). Sprinkle with butter and cottage cheese crumbles, fold the dough into an envelope and roll out thinly again. Repeat this operation until you have used all the crumbs. If the butter heats up and melts and the dough becomes too soft, freeze it slightly and continue rolling out.
The dough should be cold while working. Roll out the finished dough into a thin sheet of rectangular, oblong shape and place diced apples and raisins on it. Sprinkle the filling with rum and roll the dough into a roll, along with the filling.
Place the semi-finished product on a baking sheet, brush the pie with beaten egg, place in a warm place (20-25°C) and bake.
Recipe 5. Yeast apple and cherry pie
Ingredients:
Eggs 3 pcs.
Sugar 150 g
Yeast "Moment", dry 12 g
Oil 82.5% 100 g
Milk 100 ml
Rum, vanilla
Preparation:
Grind the eggs with sugar and butter, add warm milk to them and add yeast, vanilla powder, pour in rum, and, gradually adding sifted flour, knead the dough to a normal, smooth consistency. Let the dough rise, keeping it warm until the volume increases 2-3 times. Roll out into a layer of 0.5 cm and cut into strips. Place a cherry in the center of each strip (lay along the entire length of the strip); place apple slices on the edge of the strips, overlapping. Sprinkle the filling with sugar and drizzle with rum or your favorite liqueur. Apples must first be washed, removing only the seeds, but do not cut off the skin. Fold the strips in half so that the cherry is covered with dough, and the edges of the apple slices remain outside. Immediately place the strips in the mold, from the edge to the center, rolling them into a ring. Apple slices must be located perpendicular to the surface of the mold. Pinch the edges of each strip so that the juice does not leak out during baking. Bake after proofing. First, it is advisable to cover the pie with foil so that the apples do not dry out or burn. 5-10 minutes before the end of baking, remove the foil and brush with beaten egg. When ready and slightly cooled, sprinkle with sugar.
Recipe 6. Very quick open pie with apples made from yeast dough
Ingredients:
Apples (slices) 400 g (net)
Puff pastry, yeast (ready) 350 g
Cinnamon, vanilla
Powdered sugar 70 g
Preparation:
This pie will not take much time and effort, because it is made from... ready dough, purchased at the deli or prepared the day before.
Prepare the mold by greasing it with oil, preheat the cabinet to 180ºϹ. Roll out the dough to the size of the mold and place it so that a side is formed around the perimeter or diameter of the container chosen for baking. Sprinkle the prepared apple slices with cinnamon or vanilla, place them on the dough and send the formed semi-finished product to proof in a warm place. When the dough has noticeably increased in volume, bake the pie. After cooling, sprinkle the apples with powder.
Recipe 7. Yeast pie made from apples and duck breast
Ingredients:
Duck meat 500 g
Milk 250 ml
Sugar 50 g
Egg 3 pcs.
Butter (82.5%) 100 g
Rice, boiled 150 g
Yeast 100 g (pressed)
Apples, peeled 300 g
Preparation:
Pieces duck breast fry until cooked in a frying pan, with onions, seasoning with spices. Combine with boiled rice and pieces of peeled apples.
Dissolve the yeast in milk and sugar, add sifted flour, salt, melted butter and 2 eggs and knead the dough. After proofing, divide the dough into two parts. Roll out one piece, place it in a mold and cover with the prepared filling. After rolling out the second layer of dough, cover the pie filling with it. Place the semi-finished product again for proofing and then bake. Five to seven minutes before it’s ready, take the pie out and brush its surface with egg, then finish baking. After removing the cake from the oven, cover with a cotton towel for a few minutes and then remove from the pan.
Pie with apples made from yeast dough - tricks and useful tips
To quickly finish cleaning the kitchen after working with dough, use flour rather than flour to treat the work surface. refined oil, with a neutral taste. Lubricate your hands, table, dishes with it, but not too much so that the dough does not absorb it and does not slip too much. It is more difficult to collect flour, and, moreover, after it, you will most likely have to sweep it up and throw it away.
Most main advice: take up work with the dough only with great desire and in good mood: everything will definitely work out. This is serious!
17 recipes for apple pies for every taste
yeast pie with apples
3 hours
220 kcal
5 /5 (1 )
Our apple pie will take several hours to prepare. But don’t be alarmed, most of the time is spent proofing the dough and baking the pie in the oven, and requires virtually no attention from you.
To prepare we will need the following tools:
- bowl for kneading dough;
- beaker;
- mixer (can be replaced with a whisk or fork);
- 2 small bowls;
- rolling pin;
- knife, tablespoon and teaspoon;
- baking dish or baking sheet;
- kitchen brush;
- oven;
- good mood.
Ingredients:
When selecting ingredients, I advise you to give preference to: premium flour, pasteurized milk, butter with a fat content of 78-82.5%, large eggs, juicy and sweet-sour apples.
Although it may not seem so at first glance, apple pie made from yeast dough has a fairly simple recipe.
Step-by-step cooking process:
- Prepare the dough (liquid dough). To do this, mix 6 tbsp. l. flour, 1 tsp. yeast, 1/2 tsp. salt and 1 tbsp. l. Sahara.
Pour 150 ml of milk into the resulting dry mixture, cover with a towel and place in a warm place for 20 minutes.
- After 20 minutes, add another 2 tbsp to our dough. l. sugar, 1 chicken egg yolk, and 70 g butter (chopped small pieces, room temperature). Mix well, then gradually add flour (continuing stirring)
until our dough becomes elastic and not sticky, but remains soft. Properly prepared dough will stick to your hands a little.
Cover again with a towel and place in a warm place for 1-1.5 hours until the dough rises. - After the dough has risen, it must be thoroughly kneaded on the table for 5-10 minutes. After kneading, put it back into the bowl, cover with a towel and put it in a warm place so that the dough rises again.
- While our dough is infusing, we prepare the filling. To do this, take apples, peel them, cut out the core and cut into thin slices, about 5 mm thick.
Separately, take a bowl and mix 2 tbsp. l. sugar and 1 tsp. cinnamon. - When our dough has risen again, put it on the table and cut it into 2 equal parts.
Take one part and roll out the dough with a rolling pin to a thickness of approximately 5-7 mm.
We align the resulting sheet to our baking dish or baking sheet and place it on the bottom, having previously greased it sunflower oil.
- Next, evenly place the chopped apples on the dough and sprinkle with the prepared mixture of sugar and cinnamon.
It is important to lay out the apples so that approximately 2 cm of unused dough remains on each edge of our dough sheet. - The next step is to roll out the second part of the dough to a thickness of approximately 5-7 mm. It is advisable to roll out the dough so that the sheet turns out to be square or rectangular. When we do this, cut the sheet into ribbons approximately 2 cm wide.
- Now we take our ribbons and lay them on top of the apples in two layers.
The first layer - we place the tapes parallel to each other so that the edges of each tape lie on the unoccupied edges of our bottom sheet test. The second layer - we lay out the tapes parallel to each other and perpendicular to the first layer of tapes. The edges of the second layer strips should also be on top, on the unoccupied edges of the bottom sheet of dough. As a result, we should form something like a grid of dough ribbons on top of the apples.
We tightly connect each edge of the tape with the unoccupied part of the bottom layer of dough and raise the edges a little towards the top to form a small side. - We grease our pie with the yolk of a chicken egg so that when baking the pie is covered golden brown crust,
and put in the oven, preheated to 180 degrees, for 35-45 minutes.
Did you know? When kneading and rolling out the dough, sprinkle the table, rolling pin and hands with flour or grease with sunflower oil. Then the dough will not stick to the table, rolling pin and hands, and you will save time and nerves.
Video recipe
You can see an example of how to prepare the dough, how to make apple filling for a pie from yeast dough, how to place ribbons on a pie and more by following the link.
Apple pie made from yeast dough. Apple pie from Ivan!
https://i.ytimg.com/vi/lf5DIq9NK6Q/sddefault.jpg
https://youtu.be/lf5DIq9NK6Q
2015-01-28T06:02:09.000Z
By the way, in order for our dessert to be not only tasty, but also beautiful, special attention must be paid to decorating and serving the pie.
You can decorate the pie this way:
- the top layer of dough can be made not only in the form of perpendicularly intersecting ribbons, but also with patterned ribbons or even individual shreds (pieces) of dough in the form of a pattern or pattern;
- the prepared pie can be greased with cream, poured with glaze or melted chocolate, on top of which lay strips of apple peel neatly folded in the shape of roses;
- the cake can be decorated fresh berries and pieces of fruit, islands of whipped cream, mint, powdered sugar, grated chocolate, crushed nuts, jam, etc.;
- You can also grease the pie with protein cream before baking in the oven, and then you will get a meringue crust on top of the pie;
- in any other way, based on tastes and preferences.
Did you know?
By the way, when making the pie you only used yolks chicken eggs. In order not to throw away the whites of chicken eggs and not to waste food, cook from them protein cream, which can be used to decorate the pie. To do this, beat the whites with sugar until you get a homogeneous stretchy mixture with foam. You can serve the pie separately, with berries and fruits, ice cream, sorbet, whipped cream, chocolate pieces, etc.
Cooking options
The recipe for apple pie with yeast in the oven is probably included in the Top 10 dessert recipes of every housewife, and therefore there are many options for preparing it.
For example, a pie can be made:
- closed (with a top layer of dough), semi-closed and;
- from fresh apples or apple jam;
- classic (filling includes only apple) and with various additives(cinnamon, vanillin, honey, lemon, etc.);
- you can add a few grams of aromatic high-quality alcohol to the filling;
- other options.
Apple pie options are also popular yeast-free dough eg: very soft, melting in your mouth, and juicy.
if you have interesting recipes or you know some life hacks that further simplify and speed up the cooking process - write in the discussion, we will be very grateful to you.
Try cooking and don't be afraid to experiment. I hope my article was interesting and useful to you.
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