Air pies
4 servings
60 minutes
Airy pies are a true embodiment of the coziness and warmth of Russian cuisine. Their history dates back to ancient times when yeast dough became the basis for many culinary masterpieces. Soft, tender, and light, these pies literally melt in your mouth, leaving a pleasant feeling of fullness and comfort. The ideally golden crust complements the airy texture inside, creating a harmony of flavors. Due to their simple ingredients, they are versatile and can be either sweet or savory—the filling entirely depends on the hostess's desire. They are perfect for breakfast with a cup of fragrant tea or as an addition to a hearty lunch. They can be taken on the road or offered to guests since a warm, fresh pie always brings a smile and a sense of home happiness.
1
Prepare the products. They should be at room temperature.
2
Preheat the oven to 180°C and start kneading the dough.
3
Pour warm milk into a deep bowl, add egg, salt, sugar, and yeast, and mix with a whisk. Add oil and mix well.
- Milk: 250 ml
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Dry yeast: 11 g
- Vegetable oil: 6 tablespoons
4
Sift 400 g of flour on top
- Wheat flour: 500 g
5
And mix with a spatula or spoon.
6
Sift the remaining 100 g of flour onto the table, dump the dough out, and while adding flour, knead thoroughly until it starts to come away from your hands and the table, but try not to over-knead the dough. Not all of the flour may be used; this depends on its moisture content, gluten, and other factors.
- Wheat flour: 500 g
7
The dough should be soft, with the consistency of an earlobe. Once it starts to pull away from your hands, stop kneading. Place it in a bowl and cover with plastic wrap.
8
Wrap the bowl with the dough in a large terry towel.
9
Turn off the oven and place the dough in it for 20-25 minutes.
10
After the time has passed, take out the dough. It has risen, become warm, elastic, pliable, and tender.
11
Turn the oven back on to 180°C and start cutting.
12
Place the dough on the table
13
Gently press, or rather, gather the edges of the dough towards the center - this is called 'making a lock' - flip it over and let it rest for 5 minutes.
14
Then divide into pieces and roll them into balls.
15
Roll each ball into a flatbread, add filling, and pinch the edges.
16
Place on a baking sheet. After proofing, usually 5 minutes is enough, brush the pastries with an egg yolk mixed with 1 tsp of water and send to the oven.
- Chicken egg: 1 piece
17
Bake at 180°C. Baking time depends on the size of the products. My pies took 20 minutes.