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Print Recipe
Pie-Buns with Jam and Raisins Recipe
Fluffy, tender, sweet pie-buns with apricot jam and raisins, will please your family at a festive tea party, and on a weekday.
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Get the egg, milk, yogurt and butter out of the refrigerator in advance so that they become room temperature. Sift the flour. Wash 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. Mix, cover and leave the sponge at room temperature for 25-30 minutes.
    Get the egg, milk, yogurt and butter out of the refrigerator in advance so that they become room temperature. Sift the flour. Wash 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. Mix, cover and leave the sponge 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 glider mixer, combine the egg, add the remaining sugar and salt. Beat with a whisk attachment a
    In the bowl of a glider mixer, combine the egg, add the remaining sugar and salt. Beat with a whisk attachment a
  4. Add the leftover sourdough, remaining milk and yogurt to the egg mixture. Stir.
    Add the leftover sourdough, remaining milk and yogurt to the egg mixture. Stir.
  5. Add about half the flour.
    Add about half the flour.
  6. Start kneading the dough at a low speed.
    Start kneading the dough at a low speed.
  7. When it becomes quite problematic to knead the dough, then change the "whisk"attachment to the “hook”. When all the flour is moistened, add the soft butter. Stir it into the dough and gradually add all the remaining flour. Flour may need a little more, 15-20 grams. Knead the dough on small turns of the mixer for another 10-15 minutes. As you knead the dough 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 "whisk"attachment to the “hook”. When all the flour is moistened, add the soft butter. Stir it into the dough and gradually add all the remaining flour. Flour may need a little more, 15-20 grams. Knead the dough on small turns of the mixer for another 10-15 minutes. As you knead the dough becomes tender, soft and stops sticking to your hands (do not clog the dough with flour).
  8. The surface of the top, lightly sprinkle with flour. Spread the dough and knead it a little more with your hands.
    The surface of the top, lightly sprinkle with flour. Spread the dough and knead it a little more with your hands.
  9. Then lightly grease the bowl with vegetable oil. The dough is sent to a bowl.
    Then lightly grease the bowl with vegetable oil. The dough is sent 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 with your hands to form circles.
    From each bun with your hands to form circles.
  15. On the circle of dough in the center put a few pieces of raisins and 1 tsp of apricot jam.
    On the circle of dough in the center put a few pieces of raisins and 1 tsp of apricot jam.
  16. Well pinch the dough around the edges (in the form of a "boat").
    Well pinch the dough around 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. Spread the buns in a form covered with baking paper. The size of the form is 28 cm.
    Spread the buns in a form covered with baking paper. The size of the form is 28 cm.
  19. Place the rolls in two rows.
    Place the rolls in two rows.
  20. In the middle of the pie, put the ball (on a circle of dough in the center, put a few pieces of raisins and 1 teaspoon of apricot jam, pinch the dough well and form a ball).
    In the middle of the pie, put the ball (on a circle of dough in the center, put a few pieces of raisins and 1 teaspoon of apricot jam, pinch the dough well and form a ball).
  21. Cover the form with a napkin or a thin towel and put it in the heat for 10-15 minutes.
    Cover the form with a napkin or a thin towel and put it in the heat for 10-15 minutes.
  22. When the buns come up, grease them with egg yolk and milk (1 tbsp.).
    When the buns come up, grease them with egg yolk and milk (1 tbsp.).
  23. Bake the cake in a preheated 180° oven for 25-30 minutes. To the point of ruddiness. Consider the specifics of your technique. Remove the finished cake from the mold and place it on the grill.
    Bake the cake in a preheated 180° oven for 25-30 minutes. To the point of ruddiness. Consider 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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