Home baking is always a small holiday. After all, it's great when the whole family gathers at the table and drinks tea with a fragrant home-made pie. Interesting recipes for pie with jam from yeast dough are waiting for you below.
Open cake with jam dough
Ingredients:
- flour sifted - 540 g;
- salt;
- eggs - 2 pieces;
- cow's milk - 230 ml;
- sugar - 40 g;
- apple jam - 370 g;
- margarine - 40 g;
- fresh yeast - 20 g.
Preparation
Yeast is bred in half of the warmed milk. Add sugar, salt, drive eggs and pour in the milk. Stir thoroughly and add the pre-sifted flour. We knead the dough and, at the end of the batch, pour in the melted margarine. Then the dough lightly weave the flour, cover it and send it to the heat for an hour at 3. Periodically, it is kneaded. Now about ¼ of the dough is separated and we form a pie with jam: most of it is rolled out with a 10 mm thick layer and sent to the mold. We place a layer of jam on top. Edges bend about 2 cm. The rest of the dough is thinly rolled out and cut into thin strips. We stack them from above in the form of a lattice. Leave the cake for 30 minutes, and then bake for about half an hour in a heated oven.
Pie with jam from puff yeast dough
Ingredients:
- apple jam - 300 g;
- sand sugar - 30 g;
- apple - 1 piece;
- butter melted - 1 tbsp. a spoon;
- cinnamon - pinch;
- egg - 1 piece;
- ready-made puff yeast dough - 450 g;
- Wheat flour - 50 g.
Preparation
The table is rubbed with flour, rolled half the dough sheet so as to cover the surface of the baking tray. Lubricate it with butter and spread out the rolled dough over the top, dangling excess on the sides. The extra dough is cut. Apply a layer of jam. Apple cut into 4 parts, cut out the core and cut the quarters with thin slices. We spread the apples over the jam. Roll out the remaining puff pastry. Knife cuts one size, in checkerboard order. Slightly stretching the edges, we place the layer on top of the filling. We fasten the edges. Grid the dough with a beaten egg. We cook the pie for 25 minutes at 180 degrees.
Closed pie with apple jam from yeast dough
Ingredients:
- sifted flour of the highest grade - 350 g;
- granulated sugar - 25 g;
- salt - a pinch;
- refined vegetable oil - 6 tbsp. spoons;
- water is warm - ¾ cup;
- fresh yeast - 25 g;
- thick apple jam - 1.5 cups;
- prunes - 10 pieces;
- orange peel - 40 g;
- walnut crushed nuts - 100 g.
Preparation
Mix warm water with yeast, 30 g of flour and sugar. Stir and leave, until a foam "cap" rises from the opaque. Then we put salt and pour in the vegetable oil. This mass is poured into the sifted flour, we form the dough and let it come up within an hour. We divide the dough in half. We put one part into the mold and stretch it on the surface with our hands. Apply a layer of jam mixed with chopped prunes, grated zest and nuts. The second part of the dough is rolled to the desired size, placed on top of the filling and fasten the edges. We give the workpiece to stand for about half an hour. And then bake closed cake with jam from a yeast dough about 30-35 minutes.