Incredibly delicious dough! Sweet, juicy sorrel pies!
These sorrel pies are incredibly soft and golden brown, the dough is rich and airy, and there's a rich, juicy, aromatic, sweet and sour filling.
I highly recommend making them. I really hope you enjoy these pies too!
Friends! If you liked the recipe, I'd be glad if you:
📢 SHARE THIS VIDEO WITH YOUR FRIENDS on social media, and save the recipe to your page! THEY WILL BE APPRECIATED BY YOUR CARE, AND YOU WILL BE COMFORTABLE!)
👍 RATE THE RECIPE! 👍 - that way I'll know how you like the recipe!
📝 ASK QUESTIONS IN THE COMMENTS! Let's chat!)
➡ TEXT VERSION OF THE RECIPE on YANDEX.ZEN:
https://zen.yandex.ru/home_recipes_wi...
➡ My Odnoklassniki group
https://ok.ru/homerecipes
➡ My VKontakte group
https://vk.com/my_home_recipes
Join us!
Ingredients:
Wheat flour - ±500 g
Fast-acting dry yeast - 7 g (20 g pressed)
Sugar - 80 g
Salt - 1/2 tsp
Warm milk - 100 ml
Warm kefir - 100 ml (any fat content is fine)
Melt butter - 40 g
Egg - 1 pc + Egg white - 1 pc (Egg yolk for greasing)
Vegetable oil - 30 ml.
For the filling:
Sorrel leaves - 500 g
Sugar - 100 g, to taste
Cornstarch - 30 g
For the coating:
Egg yolk + 1 tbsp milk
Vegetable oil or butter
Prepare the dough.
1. Mix warm milk, yeast, and sugar. If you're unsure about your yeast, let the mixture sit for 10-15 minutes until foamy. If it doesn't, it's not active and you need to use a different yeast.
2. Pour kefir, egg, and egg white (save the yolk for greasing the pies before baking), salt, sugar, yeast, melted butter, and vegetable oil into a mixing bowl. Mix well.
Remember that all ingredients for the yeast dough should be at room temperature. 3. Then, gradually add the sifted flour and knead the dough. Don't rush to add all the flour called for in the recipe; flours vary in moisture content, and you may need slightly less or more than the recipe calls for; adjust accordingly to the dough's consistency.
4. Grease the dough and bowl with vegetable oil. Cover the dough with plastic wrap and leave in a warm place for 1-1.5 hours to rise.
Prepare the filling.
5. Sort and wash the sorrel. If the stems are large and tough, trim them off; young stems can be left on. The filling can be prepared from either raw or blanched sorrel; I blanch it. Pour boiling water over the chopped sorrel. It immediately changes color and shrinks by 3-4 times. This allows for more filling and removes excess acidity. 6. Drain the water completely. Optionally, rinse with cold water and squeeze well. You'll also need sugar and cornstarch.
7. The dough has risen and doubled in volume.
8. Punch down the dough, divide into small pieces (about 60 g each), and roll into balls (I made 15 balls). Cover with plastic wrap and let rest for about 10 minutes.
9. Roll each ball into a flat cake, dusting the surface and dough with flour if necessary. Sprinkle a little starch (0.5 teaspoon) in the center, then sorrel (1.5 teaspoons), and top with sugar (1 teaspoon). Pinch the edges of the dough together, forming triangles.
10. Place the pies, seam-side down, on a baking sheet lined with parchment paper or a baking mat, spaced apart. Cover with plastic wrap and let rise for 20-30 minutes.
Mix the yolk with one tablespoon of milk and carefully brush the pies with this mixture.
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes, until golden brown. Take your oven's temperature into account. Brush the hot pies with butter to ensure a soft crust.
11 Sorrel pies are ready! Enjoy!
RussianFoodhttps://www.russianfood.com/recipes/r...
#SorrelPies #BakingFromLyubovKorshikova #RecipesFromLyubovKorshikova #LyubovKorshikova #PiesFromLyubovKorshikova