Butter pies with currants
4 servings
45 minutes
Brioche pies with currants are a true embodiment of Russian baking, harmoniously combining soft, airy dough and a bright, sweet-sour filling made from currants. This recipe comes from the depths of Russian cuisine, where the traditions of making brioche have been passed down through generations. The fluffy yeast dough with added vanilla and butter makes the pies especially tender, while the currants mixed with jam and sugar provide a rich berry flavor. Baked to a golden color and slightly crispy on the outside, they are perfect for a cozy tea time. Such pies are often prepared for family gatherings and also served as a sweet treat at festive tables. Their aroma evokes warm memories of home and makes one eagerly await the first bite.
1
Pour a glass of warm milk into a bowl, dissolve 50 g of yeast and add 1 tablespoon of sugar, mix and add a glass of sifted flour, mix and place in a warm place for 20-25 minutes until the dough rises.
- Milk: 1 glass
- Fresh yeast: 50 g
- Sugar: 220 g
- Wheat flour: 300 g
2
In another bowl, add 50 g of soft warm butter or margarine, plus 5 tablespoons of sugar and mix in the bowl. Then add 4 eggs (separating 1 yolk for greasing the pastries) and mix.
- Butter: 50 g
- Sugar: 220 g
- Chicken egg: 4 pieces
3
When the dough rises, combine both mixtures in one bowl gradually adding the remaining flour (3.5 cups), and knead the dough (add as much flour as needed; it may be more or less than 4 cups). Then pour vegetable oil (2 tbsp) over the dough and continue kneading. After that, leave the dough in the bowl covered with a towel for another 30-35 minutes.
- Wheat flour: 300 g
- Sunflower oil: 2 tablespoons
4
While the dough rises, prepare the filling: mix currants and any jam. Mix 200 grams of sugar with starch separately.
- Currant: 250 g
- Jam: 2 tablespoons
- Sugar: 220 g
- Starch: 1 tablespoon
5
Once the dough has risen, divide it into 2 parts and roll it into a sausage shape, cutting off balls for the pies. Roll out the balls and place the filling inside.
6
First, put sugar on the rolled ball, then the filling; the edges must be sealed tightly to prevent the filling from leaking during baking.
- Sugar: 220 g
7
Then brush the pastries with egg yolk and send them to the oven for 15-20 minutes at 180 degrees.
- Chicken egg: 4 pieces