Blueberry yeast dough pie
0
452
Kitchen
World
Calorie content
144.1 kcal
Portions
10 port.
Cooking time
180 minutes
Proteins *
5.5 gr.
Fats *
5.6 g
Carbohydrates*
27.9 gr.
An excellent dessert for morning tea or coffee, consisting of fluffy and soft dough soaked in berry juice and slightly sour blueberries. If desired, the berries are successfully replaced with any others and the cake turns out to be no less tasty.
Ingredients
Cooking process
Sifting flour through a fine sieve, add it in parts into the resulting liquid mixture. Knead the dough first with a spatula, then when it begins to form into a lump and peel off the walls, transfer it to a floured work surface and continue kneading the dough by hand. Add flour as needed to stop the dough from sticking. It is important not to overdo it here, it should still remain soft and elastic, otherwise the cake simply will not rise due to oversaturation with flour.
Divide the dough that has increased in size into two parts, so that one is slightly larger than the other. Roll the bulk into a layer so that it covers both the bottom and sides of your baking dish. Transfer the dough into a mold, tamp it, stretching it with your hands if necessary. Top with blueberries.
Roll out the second layer of dough to the diameter of the mold and lay it on the berries, having previously made several cuts so that air and juice can escape. Pinch the edges around the perimeter of the pie, connecting the sides and the lid, and remove the pie to bake in the oven at 170 ̊С for 30-40 minutes. Reach out when the top is noticeably raised and gilded.
Bon Appetit!