Pies with sweet filling
4 servings
150 minutes
Sweet-filled pies are a true symbol of comfort and home warmth. Their roots trace back to Austria, where the tradition of baking sweet pies dates back to the Habsburg era. These pies have a light, fluffy dough that gently envelops a juicy fruit filling. The sweetness of the berries, accented by a hint of caramel aroma from sugar, creates a harmony of flavor. During preparation, the dough is infused with oxygen, making the baked goods especially soft. Pies are best served warm, accompanied by a cup of fragrant tea or coffee. They are suitable for family breakfasts as well as cozy gatherings with friends. The finishing touch is glazing with sweet water after baking, giving the pies an appetizing shine and subtle sugary aroma.
1
Mix 2 eggs, 5 tablespoons of sugar, milk, and yeast with a mixer.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Milk: 2 glasss
- Dry yeast: 6 g
2
Add flour until the dough reaches a thick and sticky consistency. Mix by hand for a longer time for more fluffiness. Add 2 handfuls of vegetable oil and continue mixing until homogeneous.
- Wheat flour: 0.5 kg
3
Place the dough in a warm place to rise for an hour. After half of the designated time, stir the dough to remove excess carbon dioxide and enrich it with oxygen.
4
Generously sprinkle the cutting board with flour, place the dough on it, divide into small portions (with 2/3 of a fist), and roll them.
5
Roll the obtained dough balls into flat cakes, place a tablespoon of berries or chopped fruits in the center, and sprinkle with a teaspoon of sugar. Make an envelope and place it on a baking sheet greased with vegetable oil (it's better to place the pies further apart, as they increase in size by 1.5-2 times).
- Fresh berries: to taste
- Sugar: 1 glass
6
Beat 1 egg in a glass, soak a piece of cheesecloth or cloth in it, and brush the pies for a golden crust.
- Chicken egg: 3 pieces
7
Cook at 180–200 degrees for about 30–40 minutes until done.
8
Brush the ready pies with sweet water and cover them.
