Cheese-Filled Yeast Dough Pie in the Oven

Incomparable, airy and soft. The family will be delighted! A pie with cheese made from yeast dough in the oven is suitable as an independent treat for tea or coffee, as well as instead of bread for first and second courses. The baked goods are not only tasty, but also very beautiful thanks to the non-trivial molding.
cook time: 2h 40 min
Isla Thatcher
Cheese-Filled Yeast Dough Pie in the Oven

Nutrition Facts (per serving)

309
Calories
14g
Fat
34g
Carbs
9g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 500 g
Kefir 250 ml
Butter 80 g
Water 50 ml
Eggs 1 pc
Sugar 2 tbsp
Dry yeast 1 tsp
Salt 0.5 tsp

Filling:

Hard cheese 100 g
Butter 50 g

Lubrication:

Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
How to bake a cheese pie from yeast dough in the oven? First, prepare the necessary ingredients. Melt the butter first. The egg and kefir should be at room temperature. Take the highest grade flour. You can replace butter with vegetable oil. Before purchasing yeast, read the instructions. We need yeast that needs to be activated with liquid. Read about the types of yeast and how to replace them in recipes in the article below the steps.

Step 2

Step 2
Dissolve sugar and yeast in warm water heated to 40°C. Leave in a warm place for 15 minutes. There should be a foam cap on the surface. This means that the yeast is active and you can knead the dough further. If this does not happen, you need to use other yeast; baking will not work with this.

Step 3

Step 3
Pour room temperature kefir into a bowl. Add the egg, melted butter, activated yeast and salt and stir to combine.

Step 4

Step 4
Add sifted flour in parts and knead into a soft, non-sticky dough. You may need more or less flour, so do not rush to add all the flour at once — the finished cake may turn out tough and tasteless. Watch the consistency. As soon as the dough stops sticking to your hands, you no longer need additional flour.

Step 5

Step 5
If the dough is still sticky and you need even more flour than the recipe calls for, it is better not to overfill the dough with flour, otherwise the finished dough will be too dense and tasteless. It is better to sprinkle flour on your rolling pin and table when rolling. For more information about flour, read the articles below the steps. Roll the dough into a ball.

Step 6

Step 6
Cover the dough with a towel and leave warm for 1.5 hours.

Step 7

Step 7
While the dough is rising, prepare the filling. The butter should be at room temperature, so remove it from the refrigerator in advance.

Step 8

Step 8
Grate the cheese on a fine grater. Any cheese will do, from regular Russian cheese to suluguni. The main thing is that the cheese is tasty, without dyes or milk fat substitutes, and melts well.

Step 9

Step 9
Punch down the risen dough and divide into 3 equal parts.

Step 10

Step 10
Roll out each piece into a circle on a floured surface. Grease the first circle of dough with soft butter and sprinkle with half the grated cheese.

Step 11

Step 11
Cover with the second circle of dough. Brush with the remaining butter and sprinkle with the other half of the cheese. Cover the top with the third circle of dough. Carefully pinch the edges of the dough in a circle.

Step 12

Step 12
Transfer the workpiece into a round pan (28-30 cm) greased with vegetable oil. Cut the pie into 8 pieces, about 2 cm short of the outer edge of the pie. Read about how to choose a baking dish in a separate article at the link at the end of the recipe.

Step 13

Step 13
Roll the resulting triangles into tight flagella. Leave the cake in a warm place to proof for 20-30 minutes.

Step 14

Step 14
Brush the top of the pie with beaten yolk. Bake in an oven preheated to 180℃ for about 25 minutes until golden brown. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 15

Step 15
Place the yeast pie with cheese on a plate and serve. Bon appetit!

Additional rubrics

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