We offer the most successful recipes for cooking pirozhki with cherries. On them, the products are airy as fluff, as well as fragrant and incredibly appetizing. In addition, such products for a long time remain soft and do not stale even on the third day, although we are sure that they will not be stuck with you for so long and will be eaten on the first day.
Wind pies with cherries on dry yeast - recipe
Ingredients:
For the test:
- the flour sifted the premium - 950 g;
- milk or water - 495 ml;
- margarine cream or butter to choose from - 110 g;
- vanillin - 1 pinch;
- salt - 1 pinch;
- sugar - 195 g;
- dry yeast - 10 g;
- eggs - 3 pieces;
For filling:
- cherry;
- starch - 40-60 g;
- sugar.
Preparation
Initially, heat a little milk, sprinkle yeast to it and leave it for ten minutes, without stirring. During this time, we drive two eggs into a bowl, the third is divided into protein and yolk, the latter is left to lubricate the products, and the protein is added to the remaining eggs and mixed with granulated sugar. We process the egg mass with a mixer until lush and airy foam, and then melt creamy margarine or butter. Add the beaten eggs to the milk with yeast, melted butter, throw salt, vanillin and mix thoroughly. Now we sift to a liquid basis four glasses of flour, mix it and let it stand in the heat for fifteen minutes. Pour the rest of the sifted flour into the dough into the dough patties with the cherry and achieve the final density of the dough. Its texture should be a little sticky and soft, and for the sake of convenience we grease the palms of hands with vegetable oil.
We leave the vessel with a ready test in the heat for another hour and a half, after which we can proceed to the design of the pies. For the time while the dough ripens, we prepare the cherries. Berries we will wash, we shall discuss and we will spare from ossicles or pits. Immediately before the design of pies, mix cherries with starch, this will allow the juice to stay inside and not leak out of the products during heat treatment.
From the dough come out we pluck small portions, hands give them a cake shape, spread a few cherries on the center of each, sprinkle sugar on the taste (on an average by a teaspoon for one patty) and patch tightly opposite edges. We lay the products with the seam downwards to the oiled or parchment-covered baking tray, let the heat to dissipate for about thirty minutes, then cover with the help of a yolk and send the minutes for fifteen or twenty minutes into the oven, which we warm up to 180 degrees beforehand.
How to cook delicious wind pies with cherries on yogurt?
Ingredients:
For the test:
- flour sifted with premium quality - 520 g;
- kefir - 235 ml;
- Sunflower oil without fragrance - 120 ml;
- Vanillin or vanilla sugar - 1 pinch or 1 sachet, respectively;
- salt - 1 pinch;
- sugar - 75 g;
- yeast dry fast-acting - 10 g;
- egg - 1 piece;
For filling:
- cherry;
- starch or bread crumbs - 40-60 g;
- sugar.
Preparation
To prepare the dough warm slightly kefir, mix it with sunflower without flavor oil, pour the sugar and salt, add also vanilla sugar or vanillin and stir all the good. In another bowl we sift the wheat flour and mix it with dry yeast. If on the yeast package it is recommended to pre-activate the product in a warm liquid, then first we dissolve them for ten minutes in a warm kefir, and only then add the remaining components.
Now we connect the liquid components with the dry ones and make a kneading of a soft and homogeneous dough. We leave the vessel with him for an hour for the approach, after which we can proceed to the design of the pies with cherries. Berries
We put the cooked pies on a baking sheet, put on for half an hour, then pat the surface of the products with a beaten egg and send for baking for twenty minutes in the oven. It must be preheated to a temperature of 190 degrees.
On readiness we give the wind pies with a cherry as a fluff to cool down and can try.