Sweet pastry with lingonberry and apple dough for French buns

Category: Bakery products
Soft sweet lingonberry and apple pie based on dough for French buns

Ingredients

Milk 400 g
Live yeast 1/3 stick
Sugar 3 tbsp. l. + 0.5 tbsp.
Flour 2 tbsp. + Until thick dough
Eggs 2 pcs. 1 category
Salt 2.5 tsp
Butter 80 g
Vegetable oil 20 g
Sugar with natural vanilla 10 g
Lingonberry s / m 400 g
Apple red 2 pcs.
Sugar taste

Cooking method

  • I use a Panasonic bread maker to knead this dough. You can use a kneader or work manually.
  • Dough:
  • Add yeast to lukewarm milk, 3 tbsp. l. sugar and 2 tbsp. flour. Knead well and put in a warm place.
  • Dough wanders for about an hour. We define the readiness of the dough as follows: it rises to the edges of the bucket and begins to descend by itself.
  • Dough:
  • Add pre-melted and cooled butter, vegetable oil, not cold eggs, the remaining 0.5 cups of sugar, salt and flour to the finished dough. Add vanilla sugar (NOT VANILLINE!) If desired, this will add extra flavor to the dough. Add just enough flour so that the dough starts to collect into a bun. If you pour flour, the dough will be tough. The dough is very soft and tender.
  • We put HB on the "Pelmeni" mode - 20 minutes, or manually knead the dough until it starts to peel off the walls of the container in which we are cooking.
  • We leave the dough alone again, it rises. Knead the dough for 20 minutes and start cutting.
  • This amount of dough is enough for 1 pie and 10-12 small rolls.
  • We line the bottom of the baking sheet with parchment, it is desirable that its edges stick out a little, so it will be easier to take out the finished cake and transfer it to a beautiful tray.
  • Cut off a part of the dough and roll it out about 0.5 cm thick. Put it on the bottom, forming the sides (this is important - the filling will not leak out).
  • We spread the filling: cut the skin off the apple, remove the seeds and cut it thinly. Distribute evenly over the dough. Twist the lingonberries with a blender, add sugar to taste and pour over the apples.
  • From half of the remaining dough, make a grate for the pie and make out the sides. We leave it for proofing. After the dough has risen, grease with a beaten egg and bake in an oven preheated to 180 degrees until golden brown. Sprinkle the cooled cake with powdered sugar through a strainer.
  • Soft sweet lingonberry and apple pie based on dough for French buns
  • Roll the remaining dough into a layer, grease it with vegetable oil, sprinkle with sugar or sesame seeds, roll it up and cut into pieces about 4 cm wide. Straighten the resulting buns and leave to proof. Lubricate with the rest of the eggs and bake.
  • You can make this pie with cherry or bird cherry filling.
  • Cherry filling: Rinse 0.5 kg of freshly frozen cherries, cover with sugar. The cherry will give juice. Bring to a boil, let cool in syrup. Sprinkle the bottom layer of dough with starch (it will take away excess liquid) and put the cherries without juice. Decorate the top of the pie.
  • Bird cherry filling:
  • Brew 1 glass of bird cherry with 2 glasses of hot milk, let it swell for about 2 hours. Add 0.5 tbsp. Sahara. Put on the bottom layer of dough, arrange the top of the pie. Bake. After it cools down, cover the open areas with strained sour cream mixed with sugar (to taste).
  • Soft sweet lingonberry and apple pie based on dough for French buns

The dish is designed for

1 pie (about 2 kg) and 10 - 12 rolls

Time for preparing:

4 hours

Cooking program:

Oven

Note

Our family recipe

Tanyulya
What a beautiful pyro and the filling looks sooooo tasty.
And there is no photo on the cut-break? I want to look at the dough.
Thank you, I would not refuse kusmanchik for the tea.
Cixlida
Tanyulya, Eh, unfortunately, the cut cannot be photographed in any way) The pie leaves very quickly. I'll try next time!
Lerele
Cixlida, and how much yeast do you need ?? We do not have sticks, even approximately in grams?
And the flour is also not clear, 2 glasses + how much, at least approximately?
And so very beautiful cake, and below too, the sides are so neatly made !!
Cixlida
Lerele, Thank you! Raw yeast 33 grams is obtained, the whole glass of flour is probably 4. But I never add flour in glasses to the dough, so the chances of ruining everything increase. As soon as the dough begins to form into a sticky ball, you can no longer add it.
Cixlida
Tanyulya, here is a cut photo from my other recipe, a pie very similar in structure:
Soft sweet lingonberry and apple pie based on dough for French buns
Lerele
Cixlida, Thank you!! It's just that the recipe contains half a liter of milk, and 2 tbsp of flour is written, I misunderstood that you can put a couple more
Cixlida
Lerele, not 0.5 liters, about 400 g!
Tanyulya
OOOO, beautiful cut! We must try to do it.
Bridge
Natasha,
Quote: Cixlida
not 0.5 liters, about 400 g!
-then correct, please, 400 g in the recipe. Because for many, 2 tbsp. milk is 0.5 l.
Very good cake, interested me. It is with apples and lingonberries, a filling that is quite accessible to me.
Cixlida
Fixed
Bridge, Natasha, the pie is delicious, I often order it
kuznez84
Awesome cake !!
Olekma
a very interesting recipe, I will definitely bake one, but for now, bookmark
Cixlida
Olekma, kuznez84, girls, thanks! Bake without fail!
Lerele
Cixlidaand I'll bake how the cake ends
I really love this

And how do you wrap the sides so beautifully ???
Cixlida
Lerele, tell us your impressions))
I do the sides like this: I roll out two bundles and weave them together.
Helen
I want a pie !!!
Natalia K.
Quote: Helen3097

I want a pie !!!
Flax so what's the problem? I'm waiting for a photo tomorrow
Cixlida
Come on, girls) Share your impressions
Kirks
Cixlida, Natasha, a very beautiful pie: rose: do you first put the sides on the pie or the grate?
Cixlida
Kirks, Thank you! First the grate, the sides cover the jambs
Lerele
Cixlidaof course I'll tell you
Lingonberries would not forget to buy only
luluna
Delicious!
Lyudok
Cixlida, can you replace live yeast with dry yeast?
Albina
Natasha, I like to cook such huge pies 🔗 the truth is mostly closed.
Cixlida
Lyudok, you can, but the flavor of the dough will be slightly different then)
Cixlida
Albina, this pie is big enough)) try to make it not completely closed, it will be tastier.
Lerele
And here I am with a report, a delicious pie !!! It didn't work out well, but in real life he is

Soft sweet lingonberry and apple pie based on dough for French buns

5.5 cups of flour went into the dough, I measured a glass of 250 grams with special glasses.
The dough turned out to be good, soft, rose remarkably !!
Cixlida
Lerele, oh, what a handsome man !!! Ruddy and lush, super!
Kisena
And what is the size of the mold ?!
Cixlida
Kisena, 33 x 38 cm, baking sheet
Kisena
Natasha, thanks for the answer! I want to try baking!
Cixlida
Kisena, bake) The pie is delicious!
Kisena
Natasha, I finally baked it! Tasty! I love those! The dough can be eaten, as they say, with your lips. Thanks for the recipe. I will definitely repeat. I'm just learning how to decorate pies, so there won't be a photo. Krivoruchenko is there. So you have to believe a word
Cixlida
Kisena, great! I am very glad that you liked it!
Lady with @
Cixlida, Natasha, and are you chopping or thawed lingonberries straight frozen-frozen?
And is it possible to take lingonberries from a jar, covered with sugar (without syrup, of course).
Cixlida
Lady with @, Ira, you can from a can, I let it melt and grind with a blender) The main thing is that there is no excess liquid
Lady with @
Cixlida, it is clear)) otherwise my ice cream is not enough, but in the can it will be just right))
Olekma
Quote: Cixlida

Lady with @, Ira, you can from a can, I let it melt and grind with a blender) The main thing is that there is no excess liquid
Natasha, and if the lingonberries are fresh, there is no frost yet, is it on the balcony, also grind? Or maybe you can put a whole?
And I already put the dough, but the stuffing is not clear.
Cixlida
Olekma, Katya, see for yourself) I like it more ground with sugar
Olekma
I baked it yesterday. Delicious dough! Moderately sweet, but what a pleasure in work With the filling, the truth is wise, I put the berry entirely, it remained mostly whole, and put it in a little, there was laziness
Now in the morning I put the dough again, I will do it again, only with the filling I will do it differently, now I will put the lingonberries and put them in the freezer, let it freeze, then I will grind it on the processor, darling, I think it will turn out even tastier.
In general, the recipe was prescribed for me
Cixlida
Olekma, Katya, great! I'm glad I liked the pie))
Antonovka
Cixlida,
Natasha, I baked your cake at the weekend)) True, the lingonberries were not found at home, I took cranberries and cherries. It turned out very tasty, however, it was ugly. I did it for half a portion. Now you need to buy lingonberries and make a whole portion))
Thank you very much for the recipe!
Cixlida
Antonovka, Lena) Oh, how great! I'm glad I liked the recipe! Another very successful combination - bird cherry and sour cream
Antonovka
Cixlida,
I don't have bird cherry, I can't find it here)) I have flour - and I barely found it)))
Cixlida
it is flour that is needed, you brew it with milk, infuse for 2 hours, and sugar to taste
Antonovka
Cixlida,
Oh, then I'll have to do it, thank you very much))
Antonovka
Cixlida,
Natasha, I made bird cherry flour with hot milk, it stood for more than 2 hours. It remained liquid and poured it onto the dough. Now for detuning. Let's see what happens


Added Sunday, 30 Oct 2016 10:27 PM

I'm finishing it - it turned out delicious)) But I probably liked it better with apples)) It remains to try with cherries))

And by the way, the dough turned out better this time. For half a portion of the dough, I took 380 g of flour (I am writing for myself). First, I started a dough in a bucket HP (I have a Panasonic-255), after 35 minutes I added everything else on top and turned on the Dough mode, left it to the end. In short, Natasha, I liked it))
Lera Dnipro
Cixlida, Natasha, thank you very much for the family recipe! In time, for some reason, I did not see such beauty! : girl-swoon: I want to ask, the dough should gather in a lump, but be sticky or not? And still wondering what salt do you use? There are different concentrations in sea, "extra", rose and other salts. I'm afraid to oversalt. Thank you.
Cixlida
Lera Dnipro, Lera, the dough is going into a lump and is a little sticky, when rolling it on the table it will take more flour, so the main thing is not to shift the flour during kneading, otherwise the dough will drag on and will be like a stone. I use rock salt "Baikalochka", and also food Extra, I have not tried the rest)




Antonovka, Lena) Didn't see your messages, have you tried the cherry option?)

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