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Open yeast dough pie with lingonberries

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859
Kitchen World
Calorie content 144.2 kcal
Portions 8 port.
Cooking time 210 minutes
Proteins * 5.4 gr.
Fats * 5.6 g
Carbohydrates* 28 gr.
* per 100 gr. product
Open yeast dough pie with lingonberries
Content

The rolled yeast dough is filled with lingonberry, sugar and starch filling. Everything is decorated with the remaining pieces of dough and baked in the oven for 30-40 minutes. It turns out a very tasty cake that goes well with tea.

Ingredients

Cooking process

step 1 out of 6
Beat an egg in a deep container and pour warm milk into it. Next, add granulated sugar, salt and dry yeast. We mix everything thoroughly and leave in a warm place for 15-20 minutes for the dough to rise.
step 2 out of 6
Now add a tablespoon of vegetable oil and flour sifted through a sieve. We begin to knead the dough. In the process, add another spoonful of vegetable oil and knead the dough to the end. We cover it with a towel or cling film and send it to a warm place for an hour and a half.
step 3 out of 6
During this time, it should approximately double in volume.
step 4 out of 6
We wash the lingonberries under running water and put them in a colander so that all the excess liquid is glass. Then we transfer it to a separate container, add granulated sugar, starch and mix.
step 5 out of 6
Roll out the dough and evenly distribute it in the form, previously greased with butter. You can make a pattern from the pieces of dough as you wish.
step 6 out of 6
Preheat the oven to 180 ° C and bake the cake for 30-40 minutes. It should brown well. Let it cool down and serve with hot tea or coffee. Bon Appetit!

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