Yeast pies with blueberries

Description

Soft rich yeast dough with a delicate lemon flavor and a delicate filling of fresh blueberries is my favorite pastry in the wild berry season ... PS If you suddenly do not have enough fresh blueberries for all the pies, you can make buns with sugar and butter from the leftover dough. To do this, roll each lump of the remaining dough into a circle Ø 10 cm, grease it with 1 teaspoon of melted butter, sprinkle with a pinch of flour and three pinches of sugar, roll into a roll, fold in half and cut with a sharp knife from the fold to the middle, then unfold it slit up in the shape of a heart. Place the buns on a baking sheet, cover with paper towels and let rise in a warm place. Then brush with beaten egg and sprinkle with a pinch of sugar on top. Bake the buns the same way you would bake blueberry yeast pies. You can store them in an open container at room temperature for up to 3-4 days.

Cooking

Step 1

Remove the butter from the refrigerator in advance (2-3 hours before preparing the dough) so that it becomes very soft, creamy, or soften it in the microwave immediately before cooking. Also, about 1 hour before cooking, put the required amount of sour cream and eggs from the refrigerator so that they also warm up.

Step 2

Wash the lemon (orange) with hot water and soap and pour over with boiling water to wash off the layer of preservatives from its surface.

Step 3

Immediately before kneading the dough, turn on the oven and heat it to 3.2 (180 ° C) (so that you can put the dough on it if there is no other warm place, for example, a radiator, for it). In different containers, measure the amount of wheat flour with salt and granulated sugar required according to the recipe for the dough.

Step 4

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40 ° C). Add 1 tsp to it. with a small slide of sugar (from the total amount for the dough), mix so that it dissolves, and crumble fresh or add dry yeast into it. Place the bowl / saucepan in a warm place for 5-10 minutes so that the yeast gets wet and swells.

Step 5

In a large mixing bowl (about 3.5 liters), beat the eggs with the remaining dough sugar until fluffy with a stand mixer.

Step 6

Add swollen yeast to them, mix everything and enter, sifting through a fine sieve, 200 g of wheat flour for dough, stir in.

Step 7

Put softened butter, sour cream and grated zest of half a lemon (or orange) into the dough, mix.

Step 8

Add about 120 g more of the remaining flour to the dough (also sift and knead with a mixer) to make the dough thicker. And then (in 2-3 doses) add the rest of the flour and knead the dough with your hands until it becomes homogeneous and elastic and well behind the hands and the walls of the dishes. As a result, the dough should be soft and pleasant to the touch.

Step 9

Shape the dough into a ball and place back in the bowl, then cover with plastic wrap and leave in a warm place for 40-60 minutes to double in size.

Step 10

At this time, wash and sort the blueberries for the berry filling. Leave the washed berries on the table in an open dish so that they dry out a little.

Step 11

When the dough is ready, turn on the oven and heat it to 3.2 (180 ° C), if it was not turned on beforehand. Line a large baking sheet (28 x 38 cm) or any other of the same or larger size that you have with non-stick baking paper (sides are optional).

Step 12

Knead the risen dough with your hands and divide, preferably with a scale, into 25 identical pieces, rolling each into a ball and placing on the table. Roll out each ball in turn (starting with those that were made first) (if necessary, lightly flour the table) with a rolling pin into a circle Ø 10 cm, put ⅓ teaspoon of starch on it, lightly smearing a strip in the middle of the circle, berries ( about 2 teaspoons with a medium slide) and sprinkle them on top with ¼-⅓ teaspoons of granulated sugar. Form the blank of the pie by folding the cake with the filling in half and pinching its edge first in the middle, and then in turn from each end to the center (do this carefully so that the berry juice does not leak out of the pie during baking). After this, the “scallop” of the dough must be wrapped with “pinches” on its side, moving from one end of the pie to the other, so that in the end a beautiful “pigtail” is obtained from the seam. Transfer the shaped pie to the prepared baking sheet. Do the same with the remaining balls of dough and filling, laying them out on a baking sheet at some distance from each other (so that they do not stick together, having increased during baking). If all the blanks do not fit on the baking sheet (I have about 12 pieces on the baking sheet of the specified area), leave those that do not fit on the table at room temperature to wait for their turn in the oven.

Step 13

Cover future pies with a paper napkin (both those on the baking sheet and those on the table, if any) and place the baking sheet with the blanks in a warm place, letting them come up there so that they increase in volume.

Step 14

When the blanks fit, beat a small egg with a hand whisk or fork in a separate container, take a silicone brush and lightly grease the surface of the blanks with it. Place the tray in the oven and bake the pies at 3.2 (180°C) until the top is golden brown, about 25 minutes. or as recommended in the instructions for your yeast dough oven. You can turn the baking sheet over on the other side after 15 minutes after the start of baking so that the workpieces are browned evenly.

Step 15

Remove the finished pies from the oven, cover with a paper towel and let them cool completely or until warm at room temperature. Then serve.

Step 16

Store the leftovers of completely cooled blueberry patties in an open container under a paper towel for no more than 12 hours at room temperature, and then it is better to put them in the refrigerator in a closed plastic bag. There, at a temperature of 0-6 ° C, they can be stored for up to 2-3 days.