Sweet pastry with lingonberry and apple dough for French buns

[I use a Panasonic bread maker to knead this dough.]

Sweet pastry with lingonberry and apple dough for French buns

Category: Bakery products

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.
• 
• 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).
• 

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

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.

[Tanyulya]

Tanyulya, Eh, unfortunately, the cut cannot be photographed in any way) The pie leaves very quickly. I'll try next time!

[Cixlida]

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 !!

[Lerele]

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.

[Tanyulya]

Tanyulya, here is a cut photo from my other recipe, a pie very similar in structure:

[Cixlida]

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

[Lerele]

Lerele, not 0.5 liters, about 400 g!

OOOO, beautiful cut! We must try to do it.

[Natasha]

Natasha,

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.

[Bridge]

Fixed
Bridge, Natasha, the pie is delicious, I often order it

Awesome cake !!

a very interesting recipe, I will definitely bake one, but for now, bookmark

[Olekma]

Olekma, kuznez84, girls, thanks! Bake without fail!

[Cixlida]

Cixlidaand I'll bake how the cake ends
I really love this

And how do you wrap the sides so beautifully ???

[Lerele]

Lerele, tell us your impressions))
I do the sides like this: I roll out two bundles and weave them together.

I want a pie !!!

I want a pie !!!

Flax so what's the problem? I'm waiting for a photo tomorrow

Come on, girls) Share your impressions

[Cixlida]

Cixlida, Natasha, a very beautiful pie: rose: do you first put the sides on the pie or the grate?

[Kirks]

Kirks, Thank you! First the grate, the sides cover the jambs

[Cixlida]

Cixlidaof course I'll tell you
Lingonberries would not forget to buy only

Delicious!

Cixlida, can you replace live yeast with dry yeast?

[Natasha]

Natasha, I like to cook such huge pies 🔗 the truth is mostly closed.

[Lyudok]

Lyudok, you can, but the flavor of the dough will be slightly different then)

[Albina]

Albina, this pie is big enough)) try to make it not completely closed, it will be tastier.

And here I am with a report, a delicious pie !!! It didn't work out well, but in real life he is



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 !!

[Lerele]

Lerele, oh, what a handsome man !!! Ruddy and lush, super!

And what is the size of the mold ?!

[Kisena]

Kisena, 33 x 38 cm, baking sheet

Natasha, thanks for the answer! I want to try baking!

[Kisena]

Kisena, bake) The pie is delicious!

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

[Kisena]

Kisena, great! I am very glad that you liked it!

[Cixlida, Natasha]

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).

[Lady with @]

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

[Cixlida]

Cixlida, it is clear)) otherwise my ice cream is not enough, but in the can it will be just right))

[Lady with @]

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.

[Olekma]

Olekma, Katya, see for yourself) I like it more ground with sugar

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

[Olekma]

Olekma, Katya, great! I'm glad I liked the pie))

[Cixlida]

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!

[Antonovka]

Antonovka, Lena) Oh, how great! I'm glad I liked the recipe! Another very successful combination - bird cherry and sour cream

[Cixlida]

Cixlida,
I don't have bird cherry, I can't find it here)) I have flour - and I barely found it)))

it is flour that is needed, you brew it with milk, infuse for 2 hours, and sugar to taste

[Cixlida]

Cixlida,
Oh, then I'll have to do it, thank you very much))

[Cixlida]

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))

[Cixlida]

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.

[Lera Dnipro]

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?)