Golden Yeast Dough Pie: A Tea-Time Delight

Lush, ruddy, spectacular, the best treat for tea drinking! A beautiful pie made from yeast dough — a delicious pastry with a fragrant and delicate filling. It takes a little effort to mold, but the result will be worth all the effort. Its attractive appearance will decorate both a small tea party and a holiday.
cook time: 2h 50 min
Gavin Tanner
Golden Yeast Dough Pie: A Tea-Time Delight

Nutrition Facts (per serving)

267
Calories
9g
Fat
34g
Carbs
10g
Protein

Ingredients (10 portions)

For dough:

Eggs 1 pc
Sugar 3 tbsp
Salt 0.5 tsp
Milk 150 ml
Dry yeast 1 tsp
Butter 25 g
Vegetable oil 15 g
Wheat flour 310 g

For filling:

Cottage cheese 270 g
Sugar 1.5 tbsp
Raisin 50 g
Vanilla sugar 1 tsp
Egg yolks 1 pc

For lubrication:

Egg yolks 1 pc
Milk 1 dessert spoon

For decoration:

Poppy food 1 tsp

Recipe instructions

Step 1

Step 1
How to make a beautiful holiday pie from yeast dough with filling in the oven? Measure out the required ingredients for the dough. Dry yeast can be replaced with fresh yeast. The article at the link at the end of the recipe will help you do this correctly. Warm the milk slightly.

Step 2

Step 2
Be sure to sift the flour so that it is enriched with oxygen. Thanks to this, the dough will rise well and the baked goods will turn out fluffy.

Step 3

Step 3
In a small bowl, combine the yeast, 1 tsp. sugar and about half of warm milk. Stir and leave for 10-12 minutes to activate the yeast. A lush yeast “cap” should form on the surface, confirming the good quality of the yeast. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 4

Step 4
Heat the butter and cool slightly. It shouldnʼt be hot.

Step 5

Step 5
In a large, large bowl, beat the egg with salt and the rest of the sugar until smooth.

Step 6

Step 6
Add the rest of the milk, stir.

Step 7

Step 7
Pour in the yeast mixture and stir lightly.

Step 8

Step 8
Add butter and vegetable oil, stir.

Step 9

Step 9
Add sifted flour. Do not add all the flour; you may need less. Mix the dough with a spoon.

Step 10

Step 10
It is important not to add excess flour so that the dough does not turn out tight. Therefore, add the rest of the flour in small portions, stirring and observing the consistency of the dough. Read more about the properties of flour in a separate article at the link at the end of the recipe.

Step 11

Step 11
The dough turns out soft, tender, almost does not stick to your hands. Cover the dough with a towel and leave in a warm place for 70-80 minutes.

Step 12

Step 12
Prepare the pie filling. Choose cottage cheese that is not moist but soft. If the cottage cheese is grainy, it is better to puree it in a blender so that the filling is more tender. Read about how to choose cottage cheese for the dough in a separate article, link at the end of the recipe.

Step 13

Step 13
Steam the raisins. How to steam raisins correctly? Pour hot water over the well-washed raisins and leave for 10-15 minutes. During this time it will become soft. Drain and pat dry with paper towels.

Step 14

Step 14
In a bowl, combine cottage cheese, sugar, yolk, vanilla sugar and raisins. Add sugar to taste. Mix everything well. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 15

Step 15
The dough has risen and its volume has increased 2-2.5 times. Turn the oven on 180 degrees.

Step 16

Step 16
Gently knead the dough and place it on a floured table. Divide the dough into 10 equal parts.

Step 17

Step 17
Roll one part of the dough into an oval cake.

Step 18

Step 18
Trim the edges of the rolled out dough to length (about 1 cm wide).

Step 19

Step 19
Roll the trimmed dough into a ball. Place the filling in the middle of the dough.

Step 20

Step 20
Lift the edges of the dough and press them together well over the filling.

Step 21

Step 21
Roll out the other part of the dough into an oval cake. Fold the flatbread in half lengthwise.

Step 22

Step 22
From the fold side, cut the cake into strips without cutting all the way through. This way it looks like dough loops.

Step 23

Step 23
Start making loops from the left end of the dough. Spread the second loop and thread the third loop through it.

Step 24

Step 24
Then insert the next loop into the third loop.

Step 25

Step 25
Braid the dough in this way until the end.

Step 26

Step 26
Flatten the folded braided dough.

Step 27

Step 27
Place the dough with filling in the middle.

Step 28

Step 28
Lift the edges of the braided dough and pinch the top well.

Step 29

Step 29
Bend the resulting workpiece into an arc. Place the ball of dough formed from the edges of the flatbread in step 20 in the center. Form 4 similar pieces. They will take 8 parts of dough. Combine the remaining 2 parts and divide into 5 small parts.

Step 30

Step 30
Roll each piece of dough into a round cake. Place the curd filling in the middle.

Step 31

Step 31
Place the dough over the filling, forming a small round pie.

Step 32

Step 32
Place four wicker pieces with dough balls in a mold greased with vegetable oil or lined with parchment, as in the photo. The diameter of my mold is 23 cm. How to successfully choose a baking dish, read the article at the link at the end of the recipe.

Step 33

Step 33
Place four small filled balls in the empty spaces between the dough pieces and one in the center of the pie. Cover the cake with a towel and leave to proof for 15-20 minutes.

Step 34

Step 34
Before baking, brush the top of the pie with a mixture of egg yolk and milk. If desired, sprinkle the round parts of the pie with poppy seeds.

Step 35

Step 35
Bake the pie in an oven preheated to 180 C for about 30 minutes until golden brown. Determine the baking mode and time based on the operating characteristics of your oven. Read the link at the end of the recipe for useful information on this topic. If the pie browns prematurely, cover the top with foil and bake until done. Remove the finished pie from the mold and cool.

Step 36

Step 36
Cut the festive pie into pieces and serve. Bon appetit!

Additional rubrics

Related recipes