Delight your family on a weekend with delicious pastries and make pies with plums on yeast dough with semolina in the oven. Step-by-step recipe with a photo. Video recipe.
You must be in a good mood to make pies. If it is, then the baked goods will be excellent. I propose a simple recipe for sweet pies with plums from yeast dough. The highlight of the recipe is that some of the flour is replaced with semolina. This makes the dough more tender, fluffy and crumbly. Products made from such dough are dense, finely porous, crumbly and more satisfying. In addition, they do not stale for a very long time.
During the baking process, the yeast dough increases in volume, making the pies soft, airy and fluffy. The delicate pulp of the plum turns into a juicy filling, giving the sweet pastry a rich fruity taste and a pleasant light sourness.
Also, pies baked in the oven are less high-calorie than those fried in a pan in oil. This is another advantage of the proposed recipe. Such a tasty, moderately sweet pastry with fluffy soft dough and light plum sourness will appeal to both adults and children.
See also How to Make New York Times Plum Pie.
- Caloric content per 100 g - 482 kcal.
- Servings - 6-8 depending on the size
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 150 g
- Drinking water - 100-120 ml
- Sugar - 100 g or to taste
- Dry yeast - 1 tsp
- Salt - a pinch
- Semolina - 100 g
- Vegetable oil - 50 ml
- Plums - 500 g
Step-by-step preparation of pies with plums on yeast dough with semolina, recipe with photo:
1. In a deep bowl combine flour, semolina, 1 tbsp. sugar and dry yeast. Stir dry ingredients.
2. Pour in some warm drinking water so that its temperature is about 37 degrees.
3. Stir the food slightly with a fork and pour in the vegetable oil.
4. Add the remaining liquid and knead the elastic dough. It should lag behind the walls of the dishes and hands.
5. Cover the dough with a clean towel and set aside in a warm, draft-free area.
6. Soak it for about 30-40 minutes. During this time, it should rise and increase in volume by 2-3 times. When this happens, wrap your hands around it again and start forming the pies.
7. Prepare the filling by this time. Sort out the plums, sorting out the spoiled and rotten ones. Wash them and pat dry with a dry towel. Cut the fruit in half and remove the pit. Plums can be left in halves or cut into smaller pieces.
For the recipe, fresh plums are used, which today are sold almost all year round. But frozen or canned fruits in the form of jam or jam are also suitable. Although the filling is not the main thing here, tk. plums with equal success will replace other fruits and berries, such as apricots, apples, cherries, strawberries, etc.
8. Roll out the dough with a sausage about 3-4 cm thick and cut into pieces, each of which with a rolling pin roll out into a round layer about 5 mm thick.
9. Put prepared plums on a dough cake and sprinkle with sugar.
Fold up the edges of the dough and join them together. Form an oval or round patty and place it seam side down in a baking dish, brush the patties with butter, milk or yolk until golden brown.
Send pies with plums on yeast dough with semolina in a preheated oven to 180 degrees and bake them for about half an hour.
See also a video recipe on how to make yeast dough pies.
