Yeast pie with lingonberries
6 servings
120 minutes
The recipe was shared with us by the chef of the restaurant "Chirem" Ilgiz Shakirov.
1
Warm the milk slightly (to a tolerable temperature for your hand), add yeast, and mix.
- Milk: 200 ml
- Dry yeast: 10 g
2
Add one tablespoon of sugar and five tablespoons of flour, cover the dough with a towel, and place it in a warm place for 25 minutes to let the yeast start working.
- Sugar: 220 g
- Wheat flour: 500 g
3
Once the dough rises, mix in an egg, salt, and vegetable oil.
- Chicken egg: 1 piece
- Salt: 3 g
- Vegetable oil: 100 ml
4
Gradually add the sifted flour while kneading the dough. It should be not too stiff, smooth, and tender.
- Wheat flour: 500 g
5
Leave the dough to rise, covered with a towel, in a warm place for an hour. Then knead it.
6
Thaw the lingonberries, squeeze them out, and drain the excess juice. Add 200 grams of sugar and mix.
- Frozen lingonberries: 1 kg
- Sugar: 220 g
7
Roll the dough into a 25 cm diameter sheet.
8
Lay the dough in a round mold with a diameter of 23 cm. Press it well against the bottom and sides. Prick the dough at the bottom of the mold in several places with a fork.
9
Layer with sugar cranberries on top.
10
Bake at 160 degrees for about half an hour. Then cool directly in the mold.
11
For the glaze, soak the gelatin in 50 ml of cold water and heat in the microwave for 20 seconds until the gelatin is fully dissolved.
- Gelatin: 5 g
12
Put flour and starch in a bowl and gradually pour in the gelatin, mixing thoroughly to avoid lumps. If lumps remain, strain through a sieve.
- Wheat flour: 500 g
- Cornstarch: 5 g
13
Heat the mixture, stirring constantly, to 80 degrees. Remove from heat and cool.
14
Spread the jelly mixture on the pie, let it set, and refrigerate the pie until serving.
- Icing sugar: 5 g
