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 Pie-Buns with Jam and Raisins Recipe
A lush, tender, sweet pie-buns with apricot jam and raisins will delight your family both at a festive tea party and on a weekday.
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Polish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Polish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Take the egg, milk, yogurt and butter out of the refrigerator in advance so that they get room temperature. Sift the flour. Rinse the raisins in warm water. To 100 ml of warm milk, add yeast, 1 teaspoon of sugar from the total volume and 2-3 tablespoons of flour. Stir, cover and leave the sponge cake at room temperature for 25-30 minutes.
    Take the egg, milk, yogurt and butter out of the refrigerator in advance so that they get room temperature. Sift the flour. Rinse the raisins in warm water. To 100 ml of warm milk, add yeast, 1 teaspoon of sugar from the total volume and 2-3 tablespoons of flour. Stir, cover and leave the sponge cake at room temperature for 25-30 minutes.
  2. The dough should increase in volume by 2-3 times.
    The dough should increase in volume by 2-3 times.
  3. In the bowl of a mixer, beat the egg, add the remaining sugar and salt. Whisk with a whipping nozzle.
    In the bowl of a mixer, beat the egg, add the remaining sugar and salt. Whisk with a whipping nozzle.
  4. Add the remaining sourdough, remaining milk and yogurt to the egg mixture. Mix it.
    Add the remaining sourdough, remaining milk and yogurt to the egg mixture. Mix it.
  5. Add about half of the flour.
    Add about half of the flour.
  6. Start kneading the dough at low speed.
    Start kneading the dough at low speed.
  7. When it becomes quite problematic to knead the dough, then change the nozzle "whisk“ to ”hook". When all the flour is moistened, add the soft butter. Mix it into the dough and gradually pour in all the remaining flour. Flour may need a little more, 15-20 grams. Knead the dough at low speeds of the mixer for another 10-15 minutes. As the dough is kneaded, it becomes tender, soft and stops sticking to your hands (do not clog the dough with flour).
    When it becomes quite problematic to knead the dough, then change the nozzle "whisk“ to ”hook". When all the flour is moistened, add the soft butter. Mix it into the dough and gradually pour in all the remaining flour. Flour may need a little more, 15-20 grams. Knead the dough at low speeds of the mixer for another 10-15 minutes. As the dough is kneaded, it becomes tender, soft and stops sticking to your hands (do not clog the dough with flour).
  8. Lightly sprinkle the surface of the top with flour. Spread the dough and knead it a little more with your hands.
    Lightly sprinkle the surface of the top with flour. Spread the dough and knead it a little more with your hands.
  9. Then lightly brush the bowl with vegetable oil. We send the dough to a bowl.
    Then lightly brush the bowl with vegetable oil. We send the dough to a bowl.
  10. Cover the dough with cling film and put it in a warm place.
    Cover the dough with cling film and put it in a warm place.
  11. The finished dough will increase significantly in volume.
    The finished dough will increase significantly in volume.
  12. Knead the dough.
    Knead the dough.
  13. Proceed to cutting the dough - divide it into 19 parts and roll them into balls.
    Proceed to cutting the dough - divide it into 19 parts and roll them into balls.
  14. From each bun, form circles with your hands.
    From each bun, form circles with your hands.
  15. Place a few pieces of raisins and 1 tsp of apricot jam on a circle of dough in the center.
    Place a few pieces of raisins and 1 tsp of apricot jam on a circle of dough in the center.
  16. Pinch the dough well at the edges (in the form of a "boat").
    Pinch the dough well at the edges (in the form of a "boat").
  17. Then connect the ends of the "boat" together (as you do dumplings).
    Then connect the ends of the "boat" together (as you do dumplings).
  18. Place the buns in a baking dish lined with baking paper. The size of the form is 28 cm.
    Place the buns in a baking dish lined with baking paper. The size of the form is 28 cm.
  19. Lay out the rolls in two rows.
    Lay out the rolls in two rows.
  20. Put a ball in the middle of the pie (put a few pieces of raisins and 1 teaspoon of apricot jam on a circle of dough in the center, pinch the dough well and form a ball).
    Put a ball in the middle of the pie (put a few pieces of raisins and 1 teaspoon of apricot jam on a circle of dough in the center, pinch the dough well and form a ball).
  21. Cover the mold with a napkin or a thin towel and put it in the heat for 10-15 minutes.
    Cover the mold with a napkin or a thin towel and put it in the heat for 10-15 minutes.
  22. When the buns rise, brush them with egg yolk and milk (1 tbsp each).
    When the buns rise, brush them with egg yolk and milk (1 tbsp each).
  23. Bake the pie in a preheated 180° oven for 25-30 minutes. To the point of ruddiness. Take into account the specifics of your technique. Remove the finished cake from the mold and place it on the grill.
    Bake the pie in a preheated 180° oven for 25-30 minutes. To the point of ruddiness. Take into account the specifics of your technique. Remove the finished cake from the mold and place it on the grill.
  24. Enjoy your tea!
    Enjoy your tea!
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