Jam-Filled Yeast Pie Delight

Airy, tender and incredibly delicious dessert! Open yeast pie with jam can be served for breakfast or afternoon tea, or for lunch or dinner as a dessert. It is especially tasty with milk or aromatic tea. It is recommended to cool the delicacy completely before slicing.
cook time: 1h 20 min
Hazel Farrow
Jam-Filled Yeast Pie Delight

Nutrition Facts (per serving)

301
Calories
9g
Fat
48g
Carbs
6g
Protein

Ingredients (12 portions)

Basic:

Salt to taste
Sugar 50 g
Wheat flour 2.5 cup
Butter 70 g
Milk 1 cup
Egg yolks 2 pc
Jam 1 cup
Fresh yeast 10 g

Recipe instructions

Step 1

Step 1
How to bake an open yeast pie with jam? Prepare the necessary products. Choose thick jam. If you have liquid jam or jam, then stir in 10 g of agar-agar or 1.5 tbsp. l potato starch and then just pour it onto the dough, otherwise the filling will flow when cutting. Take the highest grade flour.

Step 2

Step 2
Prepare the dough. Heat the milk to 35-40 C in a saucepan or in the microwave. It should be warm, but not scalding. In milk that is too hot, the yeast will die, but in cold milk it will not activate. Pour warm milk into a deep container and stir in fresh yeast with granulated sugar and salt.

Step 3

Step 3
Add 1 cup of sifted wheat flour. Thanks to sifting, the flour will be saturated with oxygen, and the finished dough will be more tender and airy. Knead the dough with a whisk until smooth.

Step 4

Step 4
The dough should be like pancake dough. Cover the container with a cloth or towel and place in a warm place for 30-40 minutes. Remember that fresh yeast is “faster and stronger” than dry yeast, so the dough will rise faster and be twice as fluffy.

Step 5

Step 5
After the specified time, the dough will “grow” almost to the edges of the container. Melt the butter in a water bath or in the microwave and cool it.

Step 6

Step 6
Add chicken yolks and melted butter to the dough. Mix the mixture thoroughly, distributing the fatty ingredients throughout the dough.

Step 7

Step 7
Add 1 more cup of sifted flour.

Step 8

Step 8
Knead the dough — it should be sticky, not dense, moist and tender to the touch. Cover with a napkin or towel and leave in a warm place for another 30 minutes.

Step 9

Step 9
The second time the dough will proof faster and it will turn out even fluffier.

Step 10

Step 10
Turn the dough out onto a work surface dusted with the remaining flour. Knead the dough for about 7-8 minutes. Grease a pie pan (mine has a diameter of 24 cm) with vegetable or butter, place the yeast dough in the pan and spread it over the edges. Try to make the bottom no more than 1 cm thick, as the dough will grow a lot.

Step 11

Step 11
Pour the filling into the middle of the dough. Bake the pie at 200 C for about 40-45 minutes. The exact time depends on the features of your oven. After 15-20 minutes from the specified time, remove the mold and use a fork to press the swollen rims back to the sides, forming a flower.

Step 12

Step 12
Bake the pie until golden brown.

Step 13

Step 13
Remove the finished pie from the oven and cool. Do not cut the hot dessert, as the dough will crumble and the filling will spill out, remaining liquid.

Step 14

Step 14
The open-faced yeast dough pie is ready. Bon appetit!

Additional rubrics

Related recipes