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Yeast dough rhubarb pie

0
1876
Kitchen Russian
Calorie content 156.1 kcal
Portions 4 port.
Cooking time 135 hrs
Proteins * 3.5 gr.
Fats * 1.1 gr.
Carbohydrates* 34.3 g
* per 100 gr. product
Yeast dough rhubarb pie
Content

Appetizing, airy pie will be an excellent dessert for tea. And the rhubarb filling will complement the soft yeast dough. Such a cake can be safely served on a festive table; it will surprise guests with its unusual, original taste.

Ingredients

Cooking process

step 1 out of 6
Leave the milk at room temperature so that it warms up slightly. Then we mix it with an egg, add ordinary sugar and salt to them. Beat with a whisk.
step 2 out of 6
We heat the butter (40 gr.) So that it is soft and easy to mix with the milk and egg mass. We mix.
step 3 out of 6
Combine flour with dry yeast. And gradually we add them to milk. Knead the dough, cover it with a towel and leave it warm for about 40 minutes to rise. After that, the dough must be kneaded and left for another half hour.
step 4 out of 6
Now we knead the dough and roll it out. Grease the baking dish with oil, transfer the dough into it and form sides of 3 cm, cut off the excess dough.
step 5 out of 6
Cooking rhubarb filling. To do this, cut the rhubarb itself into strips of 3 cm. Heat the remaining butter over low heat. Add rhubarb and brown sugar and keep it for 5 minutes until the sugar dissolves.
step 6 out of 6
Pour the finished mass into the middle of the pie dough. Roll out the remaining dough and cut into strips. From them on top of the filling we make a lattice, connecting it with the sides on the sides. Lubricate it with 1 egg yolk. We send the cake to the oven for 35-40 minutes. The temperature should be 180 degrees.

Bon Appetit!

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