Butter pie with cherries is a very tasty and appetizing pastry. Especially when it comes to homemade baked goods. And if you also cook it from yeast dough, then such a muffin is the place to be festive table. The pie comes out quite beautiful, tasty, with a juicy cherry filling, moderately sour and moderately sweet. Keep in mind that yeast dough with eggs and butter is “heavy” and rises slower than usual, so 2 tsp. yeast is not a mistake in the recipe, but a necessary condition for the pies to turn out fluffy. You can make yeast dough without eggs, but in this case the cake will not have such a shiny structure and an appetizing yellow tint.
As for the pie filling, cherries can be replaced with any other seedless fruit or berries. And with the recipe for yeast dough with eggs, you can also make pies with cabbage, eggs, chicken, mushrooms, etc.
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Ingredients:
- dry baker's yeast 2.5 tsp.
- flour 450 g (3 cups of 250 ml with slides)
- eggs 2 pcs.
- butter 80 g
- milk 1 cup (250 ml)
- sugar 100 g
- vanilla sugar(optional) 1 sachet.
Sweet cherry pie recipe
1. Pour lukewarm milk into a deep bowl. Grind the sugar and butter thoroughly, add the eggs and beat. Our goal is to ensure that the butter is evenly distributed in the dough and the sugar is partially dissolved, so beat lightly and not until foamy. Combine milk and egg mixture, add flour and yeast. Sometimes dry yeast is sold in coarse granular form - in this case you need to follow the instructions and first dissolve it in milk. Add small yeast to the dough along with flour.
2. Since eggs almost always vary in size, the amount of flour has to be adjusted slightly. Knead the dough until it becomes homogeneous, soft and almost non-sticky.
3. Let the dough rise for an hour, covering it with a towel.
4. Remove the pits from the cherries and leave them in a colander to remove excess juice. Form the dough into circles the size of a dessert plate and about a centimeter thick. Place the cherries in the center, sprinkle them with sugar and quickly pinch the edges of the dough. Place the pieces with a seam on a greased baking sheet and let them rise for another 10-15 minutes. There is no need to grease the surface of the pie - the dough is rich and browns well on its own. Bake the cherry pie at 150 C for about half an hour.
5. Slice when cooled. Delicious butter pie ready with cherries. Bon appetit!
OPAR:
3 tbsp. flour,
1 tsp Sahara,
0.5 stack. water,
yeast.
DOUGH:
1 stack liquids
(milk or water or whey),
1-1.5 tsp. salt,
~1/3 glasses of sugar,
0.5 stack. raises or melted plums. butter (110-120g),
2 eggs,
4.5 - 6.5 stacks. flour
(it all depends on the variety).
FILLING:
cherries (fresh or frozen).
To begin with, TIPS:
We need to calculate how much yeast we need.
And calculate the entire volume of liquid used.
IN this recipe:
0.5 stack. water + 1 cup. liquid + 0.5 cup. butter + 1/3 cup. eggs
(volume of one egg ~1/6 cup).
Total 2+1/3 cups.
This amount of liquid requires ~6-6.5 cups. flour.
One 250 ml glass holds 160 g. flour.
Therefore, 6~6.5 stacks. will be 960-1050 gr. flour.
To keep things even, let's round it up to 1 kg.
The packets of dry yeast say:
how many gr. You need to take 500 grams of this yeast. or for 1 kg. flour.
For example, the company Dr. Otker has 500 g. flour required 7 grams. yeast.
We got 1 kg of flour. - this means you need 14g of yeast.
But because the dough is rich, their quantity needs to be increased by 1/3
(in some cases, the quantity of yeast has to be increased by 1.5 times).
As a result, we get
that for our test we need 19 grams. dry yeast "Dr. Otker"
or 15 gr. dry yeast "SAF-moment",
or 67 gr. fresh yeast.
ADVIСE
how to make frozen cherry filling correctly
(recipe for winter):
1.
The cherries need to be thawed so that their cold does not inhibit the growth of yeast.
2.
The juice needs to be drained, but there is no need to squeeze the cherries.
3.
There are three options for adding starch:
A). if the cherries are a bit dry, then you don’t need to add starch at all;
b). sprinkle the dough with starch and lay out the cherries,
and don’t put starch in the cherries themselves;
V). put starch in cherries.
The amount of starch depends on what you want to get in the end.
If you want the filling to be a dense jelly mass
interspersed with cherries, then you need about 2-3 tbsp of starch. for 500 gr. cherries.
If you need the starch to bind the cherry juice just a little,
then 0.5-1 tbsp. for 500 gr.
4.
The amount of sugar should be taken based on your own taste and the acidity of the cherries.
The normal ratio is 80-100 g. sugar per 500 gr. cherries.
5.
Cover the pie with foil if you see
that the top began to darken, and the bottom was still damp.
You need to keep an eye on the pie.
PREPARING THE PIE:
* Mix flour, sugar and yeast in a bowl.
* Pour in about 1/3 of 0.5 cup. warm water.
Stir until a homogeneous thick dough is formed.
Pour in the rest of the warm water.
Leave in a warm place until the dough bubbles.
* Pour raisin into the dough. butter and 1 cup. any liquid.
This can be water, milk, cream, whey, kefir, sour cream, etc.
Beat in the eggs and add salt and sugar.
Stir everything.
* Add about 4 cups. flour.
Stir (with a spoon, fork or whisk).
You will get a sticky dough.
Continuing to mix the dough, add 0.5 cups at a time. torment until
when the dough stops stirring with a spoon.
* Pour 0.5 cups of flour onto the table and dump out the dough.
Continue kneading with your hands, adding flour,
if it is all absorbed into the dough,
and it still continues to stick to the table.
Knead until the dough has a smooth, soft and non-sticky consistency.
Preferably butter dough knead for a few more minutes after
how it acquired the correct structure,
because This dough gets better with prolonged kneading.
* Form the dough into a ball, cover it with plastic wrap
and leave until increased by 1.5-2 times.
Knead the risen dough and cover again with film.
and leave to rise again.
ATTENTION !
If used instant yeast,
such as "SAF-moment", then the second approach is not needed.
After the first rise of the dough, you can begin to form the products.
*When the dough has risen a second time,
knead it again and start preparing the pie:
Spread a large spiral of dough over the mold and form sides.
* Place cherries on top.
* Make “flagella” from a small part of the dough and lay it out in the form of a lattice.
Sprinkle almond leaves on top.
* Bake at 180 degrees. 40-45 minutes
(after 15-20 minutes you can cover with foil).
Ready to sprinkle sugar. powder.
1. First, let's prepare all the necessary ingredients.
2. Let's start preparing the pie with the dough. Let's prepare the dough. To do this, put dry yeast, two tablespoons of sugar taken from the total volume and the same amount of flour into a bowl. 
3. Pour in warm milk and stir. Cover the bowl with the dough with a cotton towel and place in a warm place for 20 minutes. 
4. Meanwhile, chicken eggs must be divided separately into white and yolk. 
5. For now, put the protein in the refrigerator. Place the yolk in a small bowl, add half the remaining sugar, and rub them together. 
6. Add softened butter to the bowl with the egg mixture and rub again using a whisk or fork. 
7. By this moment the dough should have a “cap”. 
8. Add the dough to the egg-butter mixture and mix. 
9. Add sifted wheat flour.
10. Knead the dough into a dense, elastic and very pleasant to the touch dough. Cover the bowl with the dough with a towel and place in a warm place for one hour. 
Culinary advice
The process of preparing yeast dough will go much faster if you use instant yeast. They are added directly to the flour, which means that there is no need to prepare the dough.
11. While the dough is rising, steam the poppy seeds with boiling water for 15-20 minutes. After 20 minutes, drain off all excess liquid. 
12. Take the whites out of the refrigerator and add all the remaining sugar. 
13. Beat with a mixer until the protein mass becomes dense. 
14. Add steamed poppy seeds to the protein mixture. 
15. Gently mix with a spatula, moving from bottom to top, so that the protein does not settle. 
16. This pie requires fresh or frozen cherries. In my case, it was frozen with seeds; they must first be removed. 
17. After an hour, the dough is ready, lay it out on the work surface of the table, roll it into a rectangular layer and cut it into several strips approximately 10 cm wide. 
18. On each of the strips we lay out the protein mass with poppy seeds, and on top of it a cherry. 
19. Pinches the edges of the strips. We do this quickly and carefully, the filling tries to slip out... 
20. Place the prepared strips with filling in round shape for baking, it is best to take a detachable one. Decorate the surface with thinly sliced apples. Bake the pie in the oven at 200 degrees for 40 minutes. 
21. Before serving, sprinkle the finished pie with powdered sugar. 
22. Enjoy your tea! 
Yeast pie with cherries can be prepared by taking ready-made yeast dough. However, making the dough yourself is not at all difficult. You can also take cherries to your taste: fresh, canned or frozen.
The ingredients for the pie are the simplest, so the tea treat will be easy and simple.
Classic yeast pie with cherries
Ingredients for yeast dough:
- 900 grams of flour
- 1.5 tsp dry yeast
- 4-5 tbsp. Sahara
- 2 eggs
- 150 ml. milk
- 300 grams of water
- 50 ml. sunflower oil
- 1 tsp salt
Filling ingredients:
- Cherries – 1 liter
- Sugar (or powdered sugar) taste
Mix dry yeast with 1 tsp. sugar, pour in a little warm water and leave for ten minutes in a warm place so that the yeast begins to ferment.
Break the eggs into a bowl. Pour in warm milk, water, vegetable oil, salt and sugar. Mix everything until a homogeneous mass is obtained. Add half the flour and knead. Pour in the fermented yeast. Sift the remaining flour and knead the dough. Add flour and knead until the dough stops sticking to your hands. Place in a warm place. We wait until the dough rises, knead and put it back in a warm place for 1-2 hours.
Divide the dough into two parts. It is not necessary to use all the dough at once; if there is a lot of it, then some can be put in the refrigerator.
Roll out one part of the dough into a layer 5 mm thick. and place in a greased form.
Place pitted cherries in the mold on the dough. Sprinkle sugar or powdered sugar on top.
Roll out the second part of the dough into thin layer, make cuts in a checkerboard pattern so that you can stretch it like a net and lay it on top of the cherries. Or just cut into strips and place on the pie. You can brush the top with beaten egg.
Preheat the oven to 180C and bake the pie until done (about 20-25 minutes).
Ready pie remove and leave to cool. Bon appetit!
Yeast pie with juicy cherries
Ingredients:
- Flour – 300 grams
- Dry yeast – 6 grams
- Milk – 120 grams
- Sugar – 20 grams
- Salt - To taste
- Butter - 30Gram
- Egg – 1 piece
- Cherries in syrup – 700 grams
- Sugar – 70 grams (for filling)
- Starch – 15 grams
- Vanillin – 1 teaspoon
- Lemon juice – 2 teaspoons
Knead the dough: add yeast, sugar, salt on the tip of a knife, warm milk and egg to the flour. Knead. Cover with a towel and let rise (40-60 minutes). Knead the dough with your hands, adding flour until it stops sticking, roll out. Place in the form.
Pour the cherries into a bowl, add lemon juice. Mix sugar and starch, pour into cherries. Cook over low heat, stirring, after boiling for about two minutes until it thickens.
Form the dough into the mold carefully and beautifully. Trim excess dough and form sides. Poke the dough along the bottom of the pan with a fork in several places so that the dough does not swell and the cake remains even. Distribute cooled cherries evenly.
Roll out the remaining dough and cut into strips. Place on top of the pie, making a grid. Preheat the oven to 220 degrees, place the pie for 25-30 minutes.
Serve cooled.
Yeast pie with cherries from a bread machine
Ingredients:
- Flour – 270 G
- Sour cream – 50 ml
- Dry yeast – 1.25 tsp.
- Sugar – 5 tbsp: 3 tbsp. - into the dough; 2 tbsp. - into the filling
- Vanilla sugar – 1 tsp.
- Salt – 1 pinch
- Water – 55 ml
- Egg – 1 pc.
- Cherry – 350 g
- Starch – 1.5 tbsp.
- Vegetable oil – 3 tbsp. l.
- Egg yolk – 1 pc. for lubrication
The dough can be kneaded in any convenient way. In this case, we use the simplest one - a bread machine. We put yeast, flour, vanilla sugar and three tablespoons of sugar, salt, sour cream, egg into the bread machine, pour in water and oil, set the program for kneading the dough.
Let's prepare the filling. Peel the cherries, place them on a sieve and let them drain a little. Add sugar and starch, mix with a spoon. Divide the entire dough into two parts: larger and smaller. Roll out most of it. Grease the mold with oil and sprinkle with flour. Lay out the rolled out dough, align the edges and pierce with a fork.
Place the cherries and level them. Spread the cherries in one layer so that the dough bakes easily. Roll out the remaining dough and cut it into strips and place a lattice on the pie.
Mix the yolk with 1 tsp. milk or water and grease the side and lattice of the pie. Bake in a preheated oven (180 degrees) until golden brown. Let the cake cool and remove from the pan. Before serving, you can sprinkle with powdered sugar if desired.
Yeast pie with cherries on kefir
Ingredients for the dough:
- 250 ml kefir (matsoni, yogurt)
- 1 tbsp. l. (without top) dry yeast
- 2 eggs
- 450-500 g flour
- 2 tbsp. l. Sahara
- 4 tbsp. l. vegetable oil
- 0.5 tsp. Salt.
For filling:
- 200 g cherries
- 1 tbsp. l. Sahara.
- Egg yolk for brushing the cake.
Mix the sifted flour and dry yeast, add kefir, eggs, sugar, salt and knead a not very stiff dough. At the end, add vegetable oil and mix. Cover the bowl with the dough and leave to rise in the refrigerator for at least three hours.
Ready dough divide into 3 parts. Roll out 3 circles 0.5-0.7 cm thick. Place one part on a baking sheet greased with oil. Sprinkle with one tablespoon of sugar. Place pitted cherries on sugar in an even layer.
Grease the second circle with soft butter and sprinkle with sugar. Place the third circle on the second and make cuts for weaving. Braid the pattern. You can take any pattern, it all depends on your imagination and desire to surprise. Place the layer with the pattern on top of the layer with the filling.
Beat the yolk. Grease the top of the pie. Place the pie in a cold oven. Turn on the oven at 220 degrees and keep the pie in the oven for 20 minutes. After heating, reduce the temperature to 180-200 degrees, bake it until golden brown.
Yeast pie with cherries and sour cream filling
Ingredients:
- 250 g flour
- 120 ml milk
- 40 g butter
- 2 tbsp. Sahara
- 5 g dry yeast
- 1/2 tsp. salt
Cherry filling:
- 350 g cherries (pitted)
- 150 g sour cream
- 5 tbsp. Sahara
- 1 egg
- a pinch of vanillin.
Heat the milk slightly, dissolve sugar and yeast in it. Leave the yeast dough for 10 minutes. Sift flour with salt. Pour melted warm butter into the yeast mixture and stir.
Pour half of the liquid mass into the flour and mix well, pour in the rest of the mass. Knead the dough until smooth and place in a bowl. If necessary, add a little flour or milk. Cover the dough with a towel and leave in a warm place for one and a half to two hours.
Preheat the oven to 180/200C. Grease a baking tray or wide pan with oil. Roll out the finished dough into a layer of about 0.5 cm and place on a baking sheet. Flatten and make sides.
Place the cherries on the dough and add 1-2 tbsp. Sahara. Bake for about 15-20 minutes.
While baking, prepare the filling for the filling. Pour sour cream into a bowl, add 3-4 tbsp. Sahara, a raw egg and beat until smooth. Remove the pie pan and pour the sour cream mixture over the cherry filling and return the pie to the oven. Bake for another 20-25 minutes until done. Remove the mold and leave until completely cool. The dessert will taste better if you let it sit for half an hour in the refrigerator.
After defrosting, a lot of juice is released from the cherries. Therefore, in order to use it as a pie filling, you have to prepare the berries first.
The easiest way to prepare is to simply defrost the cherries and strain off the juice. But this method is bad because you have to take cherries in double or even triple volume.
The second method, which is more economical, does not drain the cherry juice, but thickens it with starch. In this case, not very much cherries are used.
The pie turns out very tasty, but a little unusual. Instead of the usual berries, the filling consists of a thick, sweet, aromatic mass that envelops the cherries.
COMPOUND
500g yeast dough
FILLING
500g frozen pitted cherries, 0.5 cups sugar (100g), 2 heaped tablespoons of starch (30g)
Cherry filling
Thaw the cherries completely.
Place in a saucepan. Add sugar and starch there.
Place over medium heat and cook, stirring, until thickened.
Remove the pan from the heat and cool the filling to room temperature.
Forming the cake
Roll out two thirds of the dough into a circle d=25cm.
Transfer the layer to a sheet of baking paper.
Place the filling on the dough in an even layer, not reaching 2~3 centimeters from the edge.
Roll out the remaining dough into the same circle.
Roll the dough onto the rolling pin and transfer it to the pie. Pinch the edges.
If desired, the pie can be decorated with the remaining dough.
Brush the dough with egg mixed with 2 tablespoons of water.
Leave the cake to proof for 10~15 minutes.
Preheat the oven to t=200~220°C and place the baking tray with the pie in it.
After 10 minutes, when the surface of the pie is browned, cover it on top with a sheet of foil. Bake until done for 25~30 minutes.
Remove the finished pie from the oven.
