Lazy pie

Lazy pie

Category: Bakery products

Kitchen: Russian

Ingredients
Dry yeast	1.5 tsp.
Soda	0.5 tsp
Butter or margarine	100-150g
Eggs	2 pcs.
Sour cream	200g
Sugar	0.75 -1 glass
Flour	550 - 600g
Salt	pinch

Cooking method

• Soak yeast in warm water (about 0.25 cups), add a pinch of sugar and flour. Leave on for 10 to 15 minutes.
• Grind eggs with sugar. Melt butter or margarine and mix with eggs and yeast.
• Add sour cream, soda quenched in vinegar, vanillin and salt. Add flour and knead the dough.
• Divide the dough into 2 unequal portions. Roll out most of it into the layer.
• 
• Put the filling on the layer. My filling is 5 apples, cut into pieces, sprinkled with sugar and simmered for 3 minutes in the microwave.
• 
• Wrap the edges.
• 
• Now we roll out the smaller part. We make transverse cuts.
• 
• Now weave a pigtail.
• 
• 
• We cover our pie and set to come to a warm place for 2 hours.
• 
• After 2 hours, grease the pie with an egg, sprinkle with cinnamon and sugar and send it to the oven (180-190 degrees) for 30-40 minutes.
• We get such beauty
• 
• And here is the cutter
• 
• Bon Appetit!

Time for preparing:

3.5 hours

Cooking program:

Oven

This is something incredible !!! Thanks for the pigtail instruction.

[laziness]

Where is laziness ? Pie, hardworking as always = dough, filling, proofing, baking ... Or if it's all done not their own with his hands ... Then of course - he came very lazily, sat down at the table very lazily, so lazily cut off a piece of pie and began to chew slowly ... such a pigtailweave - no laziness is enough

[Irsha]

Irsha, the pie is called lazy because first the pie is made, and only then it is sent to the proofing. Usually yeast dough is first fermented, and only then pies and pies are formed. And the pigtail is very simple and quick to do, literally 1 minute.

the beauty

Will this dough not make a sweet cake?

[LarL]

LarL, it turns out, only sugar in the dough should be poured less.

[mur_myau]

mur_myau, Irsha, LarL, thanks girls!

[Rusalca]

Anya Rusalca, what a beauty! I know how to crochet, but I didn't think of drawing such loops on the cake. Thanks for the idea, everything is ingenious, simple as always

[win-tat]

win-tatThank you Tanya!

everything is ingenious, as always simple

Yeah, it couldn't be easier.

What an interesting pigtail. Thanks for the recipe

[Natalishka]

Natalishka, the pigtail is certainly interesting, but here the dough is simply gorgeous! Try it - you won't regret it!

Handsome pie !!!

[lu_estrada]

lu_estrada, Thank you!

[Rusalca]

Rusalca, and what role does soda (+ vinegar) play in the recipe? There seems to be a lot of yeast. Does the baking soda dough change color after baking?

[Biryusinka]

BiryusinkaI don't know what role soda plays. So it was in the recipe. I have been baking this cake for over 20 years. And until I found a better test. The dough does not seem to change color (I somehow did not think about it), look at the cutter.

Biryusinka, I don't know what role soda plays. So it was in the recipe. I have been baking this cake for over 20 years. And until I found a better test. The dough does not seem to change color (I somehow did not think about it)

Anyut, the most interesting thing is that just twenty years ago, among my friends, kulebyaka with cabbage on yeast dough with soda was very popular, and then, in the hungry nineties, together we sculpted these kulebyaki almost every day: fast, satisfying, tasty and reliable ("cheap and cheerful"). Even at that time I asked not only myself, but also all my friends the question "why is there soda in the yeast dough?" But I didn't get a clear explanation. The answer from the mother of one of the girlfriends (the cook, by the way) that it was "dough for the armless" did not suit me and even offended me a little, and I stopped adding soda to the dough.But that was more than twenty years ago! Then it was not that there was no Internet, but it was difficult to buy a cookbook. And now ... a few seconds of searching on our forum - and here you are, please, the result:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7347.0

[Biryusinka]

Biryusinka, thanks for the information! Very interesting.

I also wandered into the name, but where is he "lazy"? In my understanding, lazy: mixed all the ingredients in the oven.

[Rusalca]

Rusalca, thanks for the recipe already in the bookmarks and next in line for baking
Loved the pigtail idea. If you make cuts with a pastobike, it will be more beautiful.
Anyuta, I see the pie is big, it will probably be a bit too much for two.
But thanks to the link Biryusinki I read that such a dough tolerates freezing much better.
By the way, in the distant 90s, I also came across a recipe for a dough with soda and yeast. I was then surprised, did not try it and safely forgot about that recipe.

I also wandered into the name

Gyyyy, as we fell for the name
I also read the title and ran at a run. I think to myself, what else have they come up with more lazy than my Slacker ... oh, no! All the same, it is still necessary to knead and roll out. But if you provide the batch with HP, it will still be lazy.

Girls, I didn't come up with the name, that's how I got it. So do not blame me.

This is a cake !!! Just awful !!! Thanks for the recipe and the interesting molding !!!

[lettohka ttt]

lettohka ttt, Natasha, thank you! The cake is really cool!

Here is another version of the lazy pie with savory filling (eggs with green onions and sprinkled with cheese on top).
I spied the molding from someone on the forum (unfortunately I don't remember who) and brazenly stole

Thanks for the recipe! The cake was a success) my first cake!)) And a very light dough.

[Snow White]

Snow White, I'm very glad that the recipe came in handy! I myself really love him!

[Annushka]

It is a pity that the people somehow inactively reacted to this cake! Because, in fact, the pie is just a stick - a lifesaver for busy hostesses.
He lives in our family fihznat How many years! I even keep a piece of paper with the recipe, somewhere, from the seventh grade (when I wore it to home economics lessons).
Only we make it with pressed yeast.
And, he is called lazy, because the proofing for him not required... Well, that is, absolutely.
Therefore, first we cook and cool the filling and then we quickly start the dough. And, then: a couple of seconds of business, - roll out, put, stuff in the oven.
And the dough turns out to be extraordinary: so crumbly - yeast.
In short: dream cake!
I, there was, poked the Temko open, and you, Annushka, it is already there.
Therefore, I am showing a photo of a piece of my pie ...


Well, now, I have reported.

[Irochka]

Oh, well, my twin brother is straight! The structure of the test is the same!
Irochka, Thank you! I'm glad that I'm not the only one who has this tasty treat! In our family, this cake has also lived for many years and is invariably successful!

[Anyush]

By the way! And, at what limit do you add butter and sour cream to the dough, Anyush? I, if I do it on the top on the machine, then the devil of a bald person can then transfer the dough into the mold. You have to roll out the bottom layer directly in the baking sheet, and make stripes from the top and make the pie open, such a tender dough is obtained.

[Irish]

Irish, yes, I somehow don’t bother, if the dough is too tender, I added torment and FSE! Once in the village, I made all the sour cream in sour milk and also an excellent pie! In obschem I somehow got used to do it almost by eye, so I can't say about the upper limit