Yeast Pie with Lingonberries
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
This recipe was shared with us by chef John Smith from the restaurant 'The Cozy Kitchen.'
Ingredients
- Milk - 7 fl oz
- Wheat Flour - 17.6 oz
- Dry yeast - 0.4 oz
- Vegetable Oil - 3 fl oz
- Chicken Egg - 1 piece
- Salt - 0.1 oz
- Sugar - 7.8 oz
- Fresh-frozen lingonberry - 2 lbs
- Gelatin - 0.2 oz
- Powdered Sugar - 0.2 oz
- Corn Starch - 0.2 oz
Step by Step guide
Step 1
Warm the milk slightly (to a temperature that you can tolerate with your hand), then add the yeast and stir.
Step 2
Add a tablespoon of sugar and 5 tablespoons of flour, cover the mixture with a towel, and place it in a warm spot for 25 minutes to allow the yeast to activate.
Step 3
As soon as the sponge becomes frothy, mix in the egg, salt, and vegetable oil.
Step 4
Gradually add the sifted flour, kneading the dough. It should be soft, smooth, and not too stiff.
Step 5
Leave the dough to rise, covered with a cloth, in a warm place for one hour. Then, punch it down.
Step 6
Thaw the lingonberries, drain excess juice, and squeeze them out. Add 200 grams of sugar and mix well.
Step 7
Roll the dough out into a circle with a diameter of 25 cm.
Step 8
Press the dough into a round 23 cm (9 inch) tart pan. Make sure to press it firmly against the bottom and sides. Prick the dough on the bottom of the pan in several places with a fork.
Step 9
Top with a layer of lingonberries mixed with sugar.
Step 10
Bake at 320°F for about half an hour. Then cool directly in the pan.
Step 11
For the glaze, first soak the gelatin in 50 ml of cold water and heat it in the microwave for 20 seconds, until the gelatin is completely dissolved.
Step 12
Place the flour and starch in a bowl and gradually pour in the gelatin, mixing thoroughly to avoid any lumps. If lumps remain, strain the mixture through a sieve.
Step 13
Heat the mixture, stirring constantly, until it reaches 176°F. Remove from heat and let it cool.
Step 14
Spread the jelly mixture over the pie, let it set, and refrigerate the pie until serving.
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