Yeast pie with cherries in a bread maker and oven. Cherry pie cherry pie butter dough
The dough for this yeast dough cherry pie can be prepared in the most convenient way for you: knead with your hands, with a mixer with a hook attachment, or make it in a bread maker.
I usually knead the dough in a bread maker, moreover, at once a double portion, since the pie is not very large. From the same dough, it is quite possible to bake pies with salty filling, pies, buns, rolls. It is universal. From a double portion of dough, you can make a pie that is slightly smaller than a baking sheet.
We put yeast, flour, vanilla sugar and three tablespoons of sugar, salt, sour cream, an egg in a bucket of a bread machine, pour in water and oil, set the "Dough" program.
The dough turns out to be elastic, it is pleasant to work with it. If you do not knead it in a bread maker, then you need to let the dough come up in a warm, draft-free place twice.
In the meantime, we are preparing the cherries. We peel them, put them on a sieve and let them drain a little. If the cherries are very juicy, then you can even squeeze a little by hand. Add sugar and starch and mix with a spoon.
Sprinkle the working surface with flour, spread the dough on it. Divide the whole dough into two different parts: large (2/3) and smaller (1/3). Roll out most of it with a rolling pin. Grease the form with oil, sprinkle with breadcrumbs or flour. We spread out the rolled dough, cut off the edge and prick with a fork over the entire surface.
We spread the cherries in the resulting basket of dough, level them. The cherries must be distributed in one layer so that the filling does not interfere with the baking of the dough. The amount of filling will also depend on the size of the mold, so you may need a little more cherries.
Roll out the remaining dough and cut it into strips of arbitrary width and lay out the lattice of them on the cake.
Cherry Yeast Pie can be prepared by taking ready-made yeast dough. However, making the dough yourself is not at all difficult. You can also take cherries to your taste: fresh, canned or frozen.
The simplest products are used for the cake, so treating to tea will turn out to be easy and simple.
Classic cherry yeast pie
Ingredients for yeast dough:
- 900 grams of flour
- 1.5 tsp dry yeast
- 4-5 tbsp Sahara
- 2 eggs
- 150 ml. milk
- 300 grams of water
- 50 ml. sunflower oil
- 1 tsp salt
Ingredients for the filling:
- Cherries - 1 liter
- Sugar (or powdered sugar) to taste
Mix dry yeast with 1 tsp. sugar, pour in a little warm water and leave for ten minutes in a warm place so that the yeast begins to ferment.
Break the eggs into a bowl. Pour in warm milk, water, vegetable oil, salt and sugar. Mix everything until smooth. Add half the flour and knead. Pour in fermented yeast. Sift the remaining flour and knead the dough. Add flour and knead until the dough stops sticking to your hands. Put in a warm place. We are waiting for the dough to rise, knead and put back in a warm place for 1-2 hours.
Divide the dough in two. It is not necessary to use all the dough at once, if there is a lot of it, then part of it can be put in the refrigerator.
Roll one part of the dough into a layer 5 mm thick. and put in a greased form.
Place the pitted cherries on top of the dough. Sprinkle with sugar or powdered sugar on top.
Roll out the second part of the dough into a thin layer, make cuts in a checkerboard pattern so that you can stretch like a net and lay on top of the cherries. Or simply cut into strips and place on the pie. You can grease with a beaten egg on top.
Preheat the oven to 180C and bake the pie until tender (about 20-25 minutes).
Take out the finished cake and leave to cool. Bon Appetit!
Juicy cherry yeast pie
Ingredients:
- Flour - 300 Grams
- Dry yeast - 6 grams
- Milk - 120 Grams
- Sugar - 20 Grams
- Salt - To taste
- Butter - 30 grams
- Egg - 1 Piece
- Cherries in syrup - 700 Grams
- Sugar - 70 Grams (for filling)
- Starch - 15 Grams
- Vanillin - 1 Teaspoon
- Lemon Juice - 2 Teaspoons
Knead the dough: add yeast, sugar, salt on the tip of a knife, warm milk and an egg to the flour. Knead. Cover with a towel and let rise (40-60 min.). Knead the dough with your hands, adding flour, until it stops sticking, roll it out. Put in the form.
Pour cherries into a bowl, add lemon juice. Mix sugar and starch, pour into cherries. Cook over low heat, stirring occasionally, after boiling for two minutes until it thickens.
Shape the dough neatly and beautifully. Cut off excess dough, form sides. Pierce the dough with a fork in several places along the bottom of the mold so that the dough does not swell and the cake remains even. Spread the cooled cherries evenly.
Roll out the rest of the dough and cut into strips. Place on top of the cake, making a grid. Preheat the oven to 220 degrees, put the pie on for 25-30 minutes.
Serve cooled.
Bread Maker Yeast Pie with Cherries
Ingredients:
- Flour - 270 Gr
- Sour cream - 50 ml
- Dry yeast - 1.25 tsp
- Sugar - 5 tablespoons: 3 tablespoons - into the dough; 2 tbsp - in the filling
- Vanilla sugar - 1 tsp
- Salt - 1 pinch
- Water - 55 ml
- Egg - 1 pc.
- Cherries - 350 g
- Starch - 1.5 tablespoons
- Vegetable oil - 3 tbsp. l.
- Egg yolk - 1 pc. for lubrication
The dough can be kneaded in any convenient way, in this case we use the simplest one - a bread machine. We put yeast, flour, vanilla sugar and three tablespoons of sugar, salt, sour cream, an egg in the baker, pour in water and oil, set a program for kneading the dough.
Cooking the filling. We peel the cherries, put them on a sieve and let them drain a little. Add sugar and starch, mix with a spoon. We divide all the dough into two parts: larger and smaller. We roll out most of it. Grease the form with oil, sprinkle with flour. We spread the rolled dough, level the edges and pierce with a fork.
We spread the cherries and level them. Distribute the cherries in one layer so that the dough is baked easily. Roll out the remaining dough and cut into strips and lay out the grate on the cake.
Mix the yolk with 1 tsp. milk or water and grease the rim and grate of the pie. Bake in a preheated oven (180 degrees) until golden brown. Cool the cake and take it out of the mold. Sprinkle with icing sugar before serving.
Yeast pie with cherries on kefir
Ingredients for the dough:
- 250 ml kefir (yogurt, yogurt)
- 1 tbsp. l. (no top) dry yeast
- 2 eggs
- 450-500 g flour
- 2 tbsp. l. Sahara
- 4 tbsp. l. vegetable oil
- 0.5 tsp Salt.
For filling:
- 200 g cherries
- 1 tbsp. l. Sahara.
- Egg yolk for greasing the cake.
We mix sifted flour and dry yeast, add kefir, eggs, sugar, salt and knead not very steep dough. At the end, add vegetable oil, mix. Cover the bowl with the dough and leave to rise in the refrigerator for at least three hours.
Divide the finished dough into 3 parts. Roll out 3 circles 0.5-0.7 cm thick. Put one part on a greased baking sheet. Sprinkle with one tablespoon of sugar. Put the pitted cherries on the sugar in an even layer.
Grease the second circle with soft butter and sprinkle with sugar. Place the third circle on the second and make cuts for weaving. Weave a pattern. You can take any pattern, it all depends on your imagination and desire to surprise. Place the patterned layer on top of the filled layer.
Beat the yolk. Grease the top of the cake. Place the cake in a cold oven. Turn the oven on at 220 degrees and keep the cake in the oven for 20 minutes. After heating, reduce the temperature to 180-200 degrees, bake it until golden brown.
Yeast pie with cherries and sour cream filling
Ingredients:
- 250 gr flour
- 120 ml milk
- 40 gr butter
- 2 tbsp Sahara
- 5 g dry yeast
- 1/2 tsp salt
Cherry filling:
- 350 gr cherries (pitted)
- 150 gr sour cream
- 5 tbsp Sahara
- 1 egg
- a pinch of vanillin.
Warm the milk slightly, dissolve sugar and yeast in it. Leave the yeast dough for 10 minutes. Sift flour with salt. Pour melted warm butter into the yeast mixture and stir.
Pour half of the liquid mass into the flour and mix well, pour in the rest. Knead the dough until smooth and place in a bowl. Add a little flour or milk if necessary. Cover the dough with a towel, leave in a warm place for one and a half to two hours.
Preheat the oven to 180 / 200C. Grease a baking sheet or a wide dish. Roll out the finished dough into a layer of about 0.5 cm and put on a baking sheet. Align and make bumpers.
Put the cherries on the dough and add 1-2 tbsp. Sahara. Bake for about 15-20 minutes.
While baking, prepare the filling for the filling. Pour sour cream into a bowl, add 3-4 tbsp. sugar, raw egg and beat until smooth. Take out the cake pan and pour the sour cream mixture over the cherry filling, send the cake back to the oven. Bake for another 20-25 minutes until tender. Take out the form and leave to cool completely. Dessert will be tastier if you let it brew for half an hour in the refrigerator.
OPARA:
3 tbsp flour,
1 tsp Sahara,
0.5 stack water,
yeast.
DOUGH:
1 stack. liquids
(milk or water or whey),
1-1.5 tsp salt,
~ 1/3 cup sugar,
0.5 stack grows or melted plums. oils (110-120g),
2 eggs,
4.5 - 6.5 stacks flour
(it all depends on the variety).
FILLING:
cherries (fresh or frozen).
To get started TIPS:
We need to calculate how much yeast we need.
And calculate the entire volume of fluid used.
In this recipe:
0.5 stack water + 1 stack. liquids + 0.5 stack. butter + 1/3 stack. eggs
(the volume of one egg is ~ 1/6 cup).
Total 2 + 1/3 cups.
This amount of liquid requires ~ 6-6.5 stacks. flour.
One 250 ml glass holds 160 grams. flour.
Hence in 6 ~ 6.5 stacks. will be 960-1050 gr. flour.
For an even account, let's round up to 1kg.
The dry yeast packets say,
how many gr. of this yeast you need to take 500 gr. or 1kg. flour.
For example, the company dr. Otker for 500 gr. flour requires 7 gr. yeast.
We got 1 kg of flour. - means yeast needs 14g.
But since butter dough, their quantity needs to be increased by 1/3
(in some cases, the amount of yeast has to be increased by 1.5 times).
As a result, we get
that for our test we need 19 gr. dry yeast "Dr. Otker"
or 15 gr. dry yeast "SAF-moment",
or 67 gr. fresh yeast.
ADVICE
how to make a frozen cherry filling
(recipe for winter):
1.
The cherries need to be thawed so that their cold does not inhibit the growth of yeast.
2.
The juice needs to be drained, but you do not need to squeeze the cherries.
3.
There are three options for adding starch:
a). if the cherry is dry, then starch can not be put at all;
b). sprinkle the dough with starch and lay out the cherries,
and do not put starch in the cherry itself;
v). put the starch in the cherries.
The amount of starch depends on what you want to get in the end.
If you need the filling to be a dense jelly mass
interspersed with cherries, then starch needs about 2-3 tbsp. 500 gr. cherries.
If you need the starch to bind the cherry juice just a little bit,
then 0.5-1 tbsp. 500 gr.
4.
The amount of sugar must be taken based on your own taste and from the acidity of the cherry.
The normal ratio is 80-100 gr. sugar 500 gr. cherries.
5.
Cover the cake with foil if you see
that the top has begun to darken, and the bottom is still damp.
The pie needs to be watched.
COOKING PIE:
* In a bowl, combine flour, sugar and yeast.
* Pour in about 1/3 of 0.5 stack. warm water.
Stir until smooth, thick dough.
Pour in the rest of the warm water.
Leave in a warm place until the dough is bubbling.
* Pour grows into the dough. butter and 1 stack. any liquid.
It can be water, milk, cream, whey, kefir, sour cream, etc.
Beat in eggs and add salt and sugar.
Stir everything.
* Pour in about 4 stacks. flour.
Stir (with a spoon, fork or whisk).
The dough will be sticky.
Continuing to stir the dough, add 0.5 stacks each. flour until then
how the dough will stop stirring with a spoon.
* Pour 0.5 cups of flour on the table and pour out the dough.
Continue kneading with your hands, adding flour,
if it is completely absorbed into the dough,
and it still sticks to the table.
Knead until the dough is smooth, soft and not sticky.
It is advisable to knead the butter dough for a few minutes after
how it acquired the correct structure,
since this dough from a long kneading becomes better.
* Form the dough into a ball, cover it with plastic wrap
and leave until increased by 1.5-2 times.
Knead the matched dough, cover with foil again
and leave to rise again.
ATTENTION !
If fast acting yeast is used,
such as "PAF-moment", then the second approach is not needed.
After the first rise of the dough, you can start forming the products.
* When the dough rises a second time,
knead it again and start cooking the cake:
Spread a large spiral of dough in shape, form sides.
* Put the cherries on top.
* From a small part of the dough, make "flagella" and lay out in the form of a wire rack.
Sprinkle with almond leaves on top.
* Bake at 180 deg. 40-45 minutes
(can be covered with foil after 15-20 minutes).
Ready to sprinkle with sugar. powder.
Dough
- milk - a glass (or 230 ml);
- sugar - 3 tablespoons;
- egg - 1 pc.;
- butter (can be replaced with margarine) - 80 g;
- salt - 0.5 tsp;
- yeast - 1 sachet (you can use fresh - 25 g);
- wheat flour - how much the dough will take (about 0.5 kg).
Preparation
All ingredients are collected, we start cooking.
1. Cooking dough. If you use dry yeast, you need to act like this: first, warm up the milk a little (do not overheat!), Add literally a pinch of sugar to it (for the fermentation process). Mix flour with yeast in a separate bowl. Send the finished mixture to milk and mix thoroughly. The dough should be liquid. It needs to be covered and sent to a warm place.
2. Fresh yeast is immediately dissolved in milk. The rest is the same. While the dough is coming up, we proceed to the test.
3. Beat eggs with the remaining sugar. Melt butter or margarine and cool. Stir eggs, sugar and ghee and add flour in portions.
4. Now knead the cherry pie dough. My grandmother never measured flour - she felt the dough with her hands. It should be soft, not clogged, but also not sticky. But for a novice baker, this is 400-500 grams, no more.
Filling
- cherry - 0.5 kg;
- sugar - 3 tablespoons;
- potato starch - 1 tablespoon
You can make a pie with frozen cherries, you can make them fresh or canned in your own juice. But the classic pie recipe is still with fresh berries.
1. Remove the seeds from the cherries and put the berries in a colander - so that the excess juice escapes.
2. Then sprinkle it with starch and sugar. The filling is ready. This is a classic filling.
3. Another recipe is to boil the cherries a little together with starch and sugar. The cherry mass should thicken slightly.
In case you are boiling canned cherries, you can add the juice of half a lemon.
Assembling the cake
When the dough comes up, you can lay it out on the table, knead a little (not much - so as not to hammer). In a form covered with baking paper, lay out the dough and distribute it by hand, crushing it to the sides. By the way, you can do without paper, but then the form itself must be carefully greased with odorless oil.
1. Part of the test should be postponed. We will need it for decoration.
2. Having formed the cake, sprinkle it lightly with flour. We put the filling on top.
3. Cut the remaining dough into strips and lay them in patterns over the cherry.
The strips can be laid with a wire rack or a snowflake. If the strips are cut on both sides along their entire length, they will turn into Christmas trees in the oven.
If you squeeze circles out of the dough with a glass and cut them with rays, then when baking they will become flowers. Such flower circles can be attached to the sides of the cake for beauty.
4. When the filling and decor are already laid, grease the dough with a beaten egg.
But that's not the whole recipe. Now the most delicious thing is the filling.
Fill
- sour cream - 50 g;
- egg - 1 pc.;
- sugar - 50 g (2 tbsp. l.);
- flour - 1 tablespoon
Preparation
1. It is necessary to mix all the ingredients for the filling. After that, you need to take a teaspoon and gently and evenly distribute the pouring over all open areas of the pie (do not pour on the dough!).
2. We leave our semi-finished product to stand for 15 minutes and come up, after which we send it to the oven.
Baking
At a temperature of 180 degrees, you need to hold it in the oven for about 30-40 minutes (watch the state of the cake, since the time may vary slightly in different ovens). Then take it out of the oven and let it cool. That's all. The yeast dough cherry pie is ready. The recipe is simple. It will take about 3 hours to cook.
Bon Appetit!
