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 Pie "Multicolored Braid" Recipe
A very tasty and fragrant pie that will decorate your table at any tea party. I will be happy if the treat is to your taste!
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Kazakh Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Kazakh Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For the preparation of yeast dough, I use a bread maker. The dough for the pie can be prepared in two ways: put all the ingredients at room temperature specified in the recipe (replace boiling water with milk) into the bucket of the bread maker, install the "Dough" program and after 1.5 hours get a bucket of fragrant dough or cook the dough in a slow cooker. the method of making sourdough. The dough for the cake turns out to be delicious in any version, but for the anniversary recipe I will prepare the dough on custard, in the evening you can prepare a sponge, and in the morning put the dough on the kneading. To prepare the custard base from the dough, pour 100 ml of boiling water into a bowl, pour in portions of 30-40 g of flour from the total amount, vigorously stirring the mixture with a whisk so that the lumps do not boil. Weigh the eggs, the recipe indicates the weight of eggs in 100 g, if the weight exceeds 100 g, then reduce the amount of milk by this amount (i.e. eggs + milk = 200 g). Beat the eggs lightly with a whisk with 40 g of sugar. Pour the beaten eggs into the warm custard mixture, mix, then add the warm milk, mix until smooth. Then crumble the pressed yeast (using additional ones), stir until the yeast dissolves.
    For the preparation of yeast dough, I use a bread maker. The dough for the pie can be prepared in two ways: put all the ingredients at room temperature specified in the recipe (replace boiling water with milk) into the bucket of the bread maker, install the "Dough" program and after 1.5 hours get a bucket of fragrant dough or cook the dough in a slow cooker. the method of making sourdough. The dough for the cake turns out to be delicious in any version, but for the anniversary recipe I will prepare the dough on custard, in the evening you can prepare a sponge, and in the morning put the dough on the kneading. To prepare the custard base from the dough, pour 100 ml of boiling water into a bowl, pour in portions of 30-40 g of flour from the total amount, vigorously stirring the mixture with a whisk so that the lumps do not boil. Weigh the eggs, the recipe indicates the weight of eggs in 100 g, if the weight exceeds 100 g, then reduce the amount of milk by this amount (i.e. eggs + milk = 200 g). Beat the eggs lightly with a whisk with 40 g of sugar. Pour the beaten eggs into the warm custard mixture, mix, then add the warm milk, mix until smooth. Then crumble the pressed yeast (using additional ones), stir until the yeast dissolves.
  2. Pour the sifted flour, the remaining 110 g of sugar, salt, vanilla sugar and mix into a bread maker bucket. Put the pieces of butter in the flour, mix and make a hollow in the flour with a spoon. Pour the prepared yeast mixture into it, do not mix. Place the bucket in the bread maker. At a temperature of about 20C, the starter can ripen for about 8-10 hours, at a higher temperature this time can be reduced to 6 hours. In my case, the bread maker stood on the loggia from 10 pm to 6 am, then set the "Dough" mode.
    Pour the sifted flour, the remaining 110 g of sugar, salt, vanilla sugar and mix into a bread maker bucket. Put the pieces of butter in the flour, mix and make a hollow in the flour with a spoon. Pour the prepared yeast mixture into it, do not mix. Place the bucket in the bread maker. At a temperature of about 20C, the starter can ripen for about 8-10 hours, at a higher temperature this time can be reduced to 6 hours. In my case, the bread maker stood on the loggia from 10 pm to 6 am, then set the "Dough" mode.
  3. To prepare the poppy filling, rinse the seeds, fill with water, boil and drain. Fill the poppy seeds with water again, cook for 20 minutes until the grains are soft, and rub them through a sieve. Chop the poppy seeds with sugar (to taste) with a blender, put them in a saucepan, add honey (optional), dry until the liquid evaporates over low heat, the filling should turn out crumbly, without excess moisture. To prepare the filling from dried apricots, pre-wash the fruit, dry it, cut into small cubes. Dried cherries are also washed and dried.
    To prepare the poppy filling, rinse the seeds, fill with water, boil and drain. Fill the poppy seeds with water again, cook for 20 minutes until the grains are soft, and rub them through a sieve. Chop the poppy seeds with sugar (to taste) with a blender, put them in a saucepan, add honey (optional), dry until the liquid evaporates over low heat, the filling should turn out crumbly, without excess moisture. To prepare the filling from dried apricots, pre-wash the fruit, dry it, cut into small cubes. Dried cherries are also washed and dried.
  4. Lubricate your hands with vegetable oil and put the dough on the work surface.
    Lubricate your hands with vegetable oil and put the dough on the work surface.
  5. Divide the dough into 4 parts of about 250 g.
    Divide the dough into 4 parts of about 250 g.
  6. Roll out each of the 3 pieces of dough into a rectangle, put the dried apricot filling in the middle and fix the edges tightly.
    Roll out each of the 3 pieces of dough into a rectangle, put the dried apricot filling in the middle and fix the edges tightly.
  7. Then lay out the filling of dried cherries, fix the edges tightly.
    Then lay out the filling of dried cherries, fix the edges tightly.
  8. Then lay out the poppy filling, fix the edges tightly.
    Then lay out the poppy filling, fix the edges tightly.
  9. The length of each blank should be slightly larger than the baking dish.
    The length of each blank should be slightly larger than the baking dish.
  10. Shape the pie into a braid. The size of the baking dish is 24x14 cm.
    Shape the pie into a braid. The size of the baking dish is 24x14 cm.
  11. Grease the top of the cake with yolk, decorate to your liking. Put the remaining piece of dough in a baking dish. Send the dough to proofing for about an hour (until the dough increases by 2 times). Bake in a preheated 180°C oven until ready (onion dryness test).
    Grease the top of the cake with yolk, decorate to your liking. Put the remaining piece of dough in a baking dish. Send the dough to proofing for about an hour (until the dough increases by 2 times). Bake in a preheated 180°C oven until ready (onion dryness test).
  12. Bon Appetit!
    Bon Appetit!
  13. In section.
    In section.
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