Jam-Filled Butter Yeast Pie

Lush, rosy, sweet! From ordinary products! For a rich yeast pie with jam you need the most inexpensive ingredients and a little time and patience. This dough always turns out well, and even without eggs it is tender and fluffy! The result will not disappoint, and those with a sweet tooth will definitely love it!
cook time: 2h 40 min
Owen Truitt
Jam-Filled Butter Yeast Pie

Nutrition Facts (per serving)

298
Calories
8g
Fat
50g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Milk 180 ml
Sugar 40 g
Salt 0.5 tsp
Dry yeast 4 g
Butter 30 g
Vegetable oil 30 g
Vanilla sugar 10 g
Wheat flour 315 g
Jam 300 g

For lubrication:

Egg yolks 1 pc
Sour cream 1 tsp

Recipe instructions

Step 1

Step 1
How to bake a rich yeast pie with jam? Measure out the required ingredients. Take premium or extra wheat flour; it is most suitable for rich yeast baked goods. Warm the milk slightly.

Step 2

Step 2
Sift the flour into a wide, spacious bowl to saturate it with oxygen. Thanks to this, the dough will rise well and easily, and the baked goods will turn out fluffy and airy.

Step 3

Step 3
Melt the butter over low heat.

Step 4

Step 4
In a small bowl, combine the yeast, 1 tsp. sugar (of the total amount) and about a third of lukewarm milk. Mix well and leave for 10 minutes until a foamy “cap” forms.

Step 5

Step 5
To knead the dough, take a bowl of suitable size and height, taking into account that the dough will rise. Pour the remaining milk into a bowl, add salt and sugar, stir.

Step 6

Step 6
Pour in the activated yeast and stir lightly.

Step 7

Step 7
Add 2 types of oil (butter and vegetable), mix.

Step 8

Step 8
Pour about 3/4 of the sifted flour into the resulting mass. You can do this through a sieve, thereby sifting the flour twice. Stir with a spoon first.

Step 9

Step 9
Add the rest of the flour in small portions, while mixing the dough with your hands. Do not pour out all the flour at once. Since flour has different properties, you may need more or less of it. Excess flour will make the dough stiff and difficult to rise, so monitor the consistency of the dough carefully.

Step 10

Step 10
The dough should be soft and homogeneous. It practically does not stick to your hands. Cover the bowl with the dough with cling film or a towel and leave to rise in a warm place.

Step 11

Step 11
The dough rose well, increasing in volume by about 2.5 times. For me it happened in 1 hour 15 minutes. The rising time of the dough will depend on the air temperature and the activity of the yeast.

Step 12

Step 12
Gently knead the dough and place it on a floured table. Divide the dough into 2 parts. Roll one part into a round layer. Line the bottom of a baking dish (I have a diameter of 22 cm) with parchment. Grease the sides of the mold with vegetable oil. Spread the rolled out dough over the bottom of the pan, forming small sides.

Step 13

Step 13
Spread the jam onto the dough in an even layer. It is advisable that the jam be thick, then the filling will not leak out during baking. I used homemade jam, you can also use any berry or fruit jam or confiture.

Step 14

Step 14
Roll out the rest of the dough and cut into strips.

Step 15

Step 15
Place strips of dough in a mesh pattern on top of the filling.

Step 16

Step 16
You can place a twisted rope of dough on the sides of the pie. Decorate the pie as you wish.

Step 17

Step 17
For the top of the pie, combine the yolk with sour cream, stir until smooth.

Step 18

Step 18
Using a pastry brush, brush the top of the pie with the yolk mixture.

Step 19

Step 19
Bake the jam pie in an oven preheated to 180C for about 30 minutes until golden brown. Baking time will depend on the operating characteristics of the oven.

Step 20

Step 20
Cool the finished pie completely, cut into portions and serve. Bon appetit!

Additional rubrics

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