This dough will be ready for baking in 1 hour. It is very easy to work with such a dough, and as a result, very tasty pies in the oven are obtained from it. They are soft, airy and, most importantly, remain as fresh the next day. I will also tell you how I prepare the filling from the berries so that it does not flow out of the pies.
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Recipe:
For the test:
Kefir -250 ml.
Vegetable oil -100ml.
Dry yeast "Haas" -7gr.
Sugar -1 tbsp
Salt -1 / 2 tsp.
Egg -1 pc. (leave the yolk for lubrication)
Flour -500-550gr.
For filling:
Berries -300gr.
Sugar -2 tbsp
Haas corn starch -1 tbsp (with a slide)
COOKING METHOD
First, let's prepare the dough. Pour 150 ml of warm kefir into a bowl and pour in 150 ml of warm water, pour in 100 ml of vegetable oil. Divide the egg into white and yolk. Leave the yolk for greasing the pies, add the protein to the dough. We mix.
Add half a tsp. salt, 1 tbsp. Sahara. Add 1 pack of dry yeast. I have Haas yeast, 7 g in packs. Mix and add gradually sifted 500 grams of flour. We knead the dough. The dough should turn out to be soft, practically does not stick to your hands.
You may need some more flour. I didn't need it today. We remove the dough to rise in a warm place for 1 hour. During this time, we will prepare the filling. Cut the strawberries 300 grams, put in a saucepan, add 2 tbsp. sugar and bring to a boil.
As the berries boil, I immediately add 1 tbsp. starch with a slide mixed with 2 tbsp. water. Stir until thickened. Let the filling cool. After 1 hour, the dough has increased in volume. Let's divide it into parts. I divide into 18 pieces weighing 50 grams. I make koloboks.
Take one bun, roll out a circle, make 2 notches around the edges. Put the filling in the middle. We close with one side and press, now we cover with the other side.
As a result, such open pies are obtained.
Put on a baking sheet. Lubricate with yolk with the addition of a small amount of milk. We bake at 180 degrees for 25 minutes, or use your oven as your guide. The second baking sheet of pies I have with nectarines. Let the pies cool down a bit and you can start eating. Fragrant and delicious, the next day they are just as soft. I recommend a very successful dough.
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You can see the details and cooking details in my short video below: