We learn how to cook Stolle Pies according to the “secret” recipe

We learn how to cook Stolle Pies according to the “secret” recipe

The network of Stolle pie shops is rapidly growing in Russia. These products lure with their excellent taste and smell, and the recipe for making the incredibly delicious pastries is kept in the strictest confidence. True, some people confidently claim that Stolle pies taste the same as Ossetian pies, but this is not so. Those who have at least once tried real pastries from a pie shop will never confuse it with anything else!

Modern housewives have been trying for a long time to unravel the hidden recipe for the pie, and they succeeded. There are several options for making this dish, and the assortment of entrails will amaze even the most demanding gourmet. So let’s now talk about Stolle pie recipes that you can recreate in your kitchen.

• Stolle pie with cabbage: recipe for making
• Stolle pie dough
• Stolle pie with fish: recipe for making

Stolle pie with cabbage: recipe for making

A more favorite and common interior for various baked goods is cabbage. Naturally, the range of fillings for Stolle pies is large, but I’d like to start with something more ordinary and mundane. Therefore, stock up on patience and the necessary products, let’s start creating.

• Flour – 470 g;
• Butter – 200 g;
• Fresh chicken egg – 1 pc.;
• Water – 250 ml;
• Sweet sand – 4 tsp. (take it with a slide);
• Salt – 1 tsp. (without top);
• Dry yeast – 3 tsp.

• White cabbage – 500–700 g;
• Chicken egg – 1 pc.;
• Butter – 20 g;
• Salt – 1.5 tsp.

To lubricate the top:

• Butter – 10 g;
• Chicken egg – 1 pc.

When you have all the ingredients, you can start making delicious baked goods. It is worth saying that from the indicated amount of ingredients you will get a pie with a diameter of about 30 cm.

2. Let's start manufacturing with the inside. To do this, wash the cabbage forks, remove all dirt and inedible parts;
3. Chop the vegetable into narrow strips;
4. Place the cooked cabbage in a colander and crush with your hands. Pour boiling water over the vegetable;
5. After the excess liquid has drained off, you need to cook the cabbage. To do this, put a piece of butter in a hot frying pan; when it melts, add the chopped vegetable, add salt and stir.
6. Simmer the cabbage under the lid for at least 60 minutes; when time has passed, remove the lid, turn up the heat and fry the cabbage. It is important that the liquid evaporates from it;
7. After excess water has left the vegetable, beat the egg in a separate bowl and pour into the frying pan. Stir everything;
8. Place the prepared filling in a colander and leave in this state for 120 minutes.
9. If your cabbage remains moist even after frying, then after placing it in a colander, press down the filling with a weight. This will allow excess water to drain, otherwise the baked goods will not cook well.

Stolle pie dough

• Dry yeast;
• Salt;
• Flour;
• Testicle;
• Water;
• Butter.

2. Take a deep plate. Add dry yeast, salt and previously sifted flour to the bottom;
3. In a large mug, whisk the egg until smooth. Pour 250 ml of warm water into it, mix everything thoroughly again and slowly pour into a bowl with other ingredients. Do not forget to stir so that lumps do not form;
4. Now add the crushed butter to the bowl. You can simply cut it into pieces; melting it is not recommended. Knead the dough. It should turn out elastic and oily, without sticking to your hands;
5. If you have a bread machine at home, you can trust it to make the dough. Add the ingredients in the sequence indicated above, turn on the “Dumplings” program on your unit and wait 10 minutes;
6. It doesn’t matter how you prepare the dough, but once it becomes a suitable mixture, place it in a plastic bag and put it in the refrigerator for 120 minutes. In a cold place the dough will rise amazingly.

When the dough and inside are ready, you can form the pie:

1. Grease a baking dish with butter;
2. Divide the dough into two equal pieces;
3. Dust the table with flour and roll out one piece of dough very thin. Its thickness should be about 0.5 cm;
4. Carefully transfer the prepared dough onto a baking sheet;
5. Spread the filling on top in an even layer;
7. Cover the cabbage with a second piece of dough, which must be rolled out earlier. Pinch all corners and remove excess dough;
8. Make a hole in the middle of the purchased structure. This will allow steam to escape, and the product will be better baked;
9. If desired, use leftover dough to make decorations;
10. Then brush the pie with the previously beaten chicken egg. Now you can put the baking sheet in the oven. Cooking takes 40–45 minutes, the best temperature is 180 degrees;
11. Before serving, brush the finished product with butter.

It turns out to be a very tasty pie. Naturally, its calorie content is not the lowest, but the smell is simply excellent. Therefore, you can allow yourself from time to time.

Stolle pie with fish: recipe for making

Another excellent product that can be prepared at home is fish pie.

The yeast dough option given in the first recipe will also work for this product.

• Fresh chum salmon – 300 g;
• Broccoli – 5–7 inflorescences;
• Small onion – 1 pc.;
• Creamy curd cheese – 100 g;
• Soy sauce – 1 tbsp. l.;
• Spices to taste.

2. Wash the fish, remove skin and bones, if any. Naturally, the fish may not matter what kind: salmon, trout, etc., but in a unique performance it is specifically chum salmon;
3. Cut the cut fish into medium pieces and place on a plate;
4. Add peeled and chopped onions, your favorite spices and soy sauce to the same container. Mix everything and marinate for a quarter of an hour;
5. Thaw the broccoli if it has been frozen and boil until tender;
6. Cool the cabbage and disassemble into small floret pieces;
7. Divide the prepared dough into 2 parts, roll out the first and place in a baking dish;
8. Place the filling: first chum salmon with onions, then broccoli and cream cheese on top. If there is none, then you can finely grate the ordinary one;
9. Close the product with the second rolled out sheet of dough, fasten the corners, brush the top of the pie with egg yolk and pierce holes to allow steam to escape;
10. Place the baking sheet in the oven for 30 minutes at 200 degrees.

After half an hour, the fragrant pastries are ready. This is how quickly and easily you can prepare pies with various insides and amuse your loved ones.

For people who adhere to a diet (Diet is a set of rules for human consumption of food) , it is worth saying that the calorie content of Stolle pies will vary depending on the inside. For example, a product prepared according to a classic recipe, with cabbage entrails, will have about 304 kcal per 100 g, and a fish pie will have a little more - 317 kcal for the same weight. People who look after their own figure need to take these characteristics into account.

In general, cook to your satisfaction and it doesn’t matter what it will be: Stolle pies, Ossetian pies or just buns, the main thing is, do everything with soul. Bon appetit!

Pie dough like in Stoll

Pies made from this dough are the most delicious! Anyone who has tried the baked goods in this bakery is probably dreaming of making pie dough like in Stoll. And it's real! Pies made from this dough turn out indescribably tasty, fluffy, and soft. The dough itself is very tender and airy.

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3. Pie dough like in Stoll

Ingredients and how to cook

ingredients for 1 serving or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 5 hours 40 minutes

manufacturing method

This rich yeast dough is easy to prepare and comes out indescribably tender. All products made from this dough are airy, fluffy, divinely delicious!

Let's deal with the yeast first. According to this recipe, we need the freshest compressed yeast. Heat the milk slightly (35-40 degrees Celsius) and stir the yeast in it. The milk does not have to be hot, because in this case the yeast will simply die. Leave the yeast diluted in milk alone for 5 minutes.

Sift flour into a huge deep bowl - definitely the highest grade, so that the dough is snow-white and airy. Add salt to the sifted flour and whisk everything together so that the salt is moderately distributed in the flour. Then pour the diluted yeast into the flour and add the egg yolks. Mix everything thoroughly - first with a spoon, and then with your hands. Knead the dough for 10-15 minutes. We focus on the fact that the dough should become smooth, pleasant to the touch and not stick to your hands.

In another small bowl, combine softened butter with sweet sand. Beat them with a fork or whisk until completely combined. Now this mixture must be added to the dough and thoroughly kneaded again. Then we form a bun from the dough, place it on the bottom of a bowl, which we cover with film on top. Leave the dough in a bowl in the kitchen for a couple of hours.

When this time passes, the dough will increase significantly in size. Lightly knead the dough, form a ball again, put it in a bowl, cover it with film and put it in the refrigerator for 3 hours.

After the specified time has passed, the dough will be ready for further work. You can bake all kinds of baked goods from it, not just pies. And buns, and cheesecakes, and whatever!

In addition, the dough can be frozen by sealing it in an airtight bag so that it does not become saturated with foreign odors. It can be stored unsurpassedly for a month, and you need to defrost it like this: just transfer it overnight (that is, at night) from the freezer to the bottom shelf of the refrigerator.

Stolle pies: recipe for making

The content of the article

• Stolle pies: recipe for making
• Fluffy pies with any insides
• How to bake a Tyrolean pie

Manufacturing rules

Stolle pies have been constantly popular among baking lovers for almost all years. The recipe for making them is simple, but it is necessary to follow a number of rules and take into account certain subtleties.

At the beginning of the 2000s of the last century, under the same name, snack bars and bakeries began to open, which served delicious pies with entrails. So the name Stolle became a brand. Nowadays, it is the emblem of delicious pastries. To make pies literally the same as those served in famous bakeries, you need:

• use only the freshest yeast;
• let the dough rise 2 times;
• add a little more sugar than usual;
• roll out the dough thinly;
• put in a lot of insides.

The ratio of inside and dough must be constant when choosing any filler. Baked goods that don't have a lot of inside will not be as tasty and attractive on the outside as those from a popular bakery. The calorie content of the finished product depends on the choice of the type of interior and its quantity. Pies with cabbage are considered lean. They contain fewer calories. The most high-calorie ones are sweet pies with cherry jam or fruit fillings.

Savory dough recipe

To make the dough you will need the following ingredients:

• wheat flour – 450 gr;
• fresh yeast – 10 g;
• milk – 250 g;
• yolks – 3 pcs;
• butter – 90 g;
• sugar – 40 g;
• salt to taste.

Place the yeast in a bowl and pour in warm milk. Fundamental condition: milk does not have to be hot. Wheat flour should be sifted with salt, and then yeast with milk and chicken egg yolks should be added. The dough can be kneaded by hand or using a mixer. It should be used only at low speeds. The dough will be sticky at first, but after 10 minutes it will become elastic and smooth.

The butter needs to be further mixed with sugar, beat until smooth. The butter-sugar mixture should be poured evenly into the dough. During the initial steps it will begin to separate, but as the mixing process progresses it will become smooth and uniform. Cover the bowl with cling film or place it in a bag and let the dough rise at room temperature. It will evenly increase in volume by 2-2.5 times and will also become porous. After 2 hours, knead it and put it in the refrigerator for another 2-3 hours. After this time, you need to knead the dough again and start making the pie. You can freeze it so that the semi-finished product is always on hand.

Stolle pie with cabbage

To make the insides for a savory cabbage pie you will need:

• small fork of cabbage;
• chicken egg – 2 pcs;
• butter – 20 g;
• salt to taste.

You need to wash the cabbage fork, remove all damage and the hardest parts at the base of the fork, and then finely chop the vegetable into strips. Next you need to place it in a colander, mash it with your hands, pour boiling water over it and let the water drain.

Place butter in a hot frying pan with a thick bottom, melt it, add cabbage and fry it for 5 minutes, then cover with a lid and simmer over low heat for another 50 minutes. In a separate bowl, beat the egg and 5 minutes before turning off the stove, add it to the pan, mixing with the cabbage.

It is important that there is virtually no water left in the finished interior, therefore, upon completion of production, it is recommended to put it in a colander and leave for 1-1.5 hours.

The dough prepared according to the above recipe must be divided into 2 parts and each of them rolled out into a narrow layer no more than 0.5 cm wide. It is better to sprinkle the surface with flour so that the dough does not stick to it. Grease a baking sheet with butter and place one of the purchased layers on it, spread the filling over the dough and cover with the second layer on top. The edges of the pie must be carefully pinched and the remainder trimmed off. If desired, you can create decorations from the leftovers or form thin strips from them, which are then laid out on the surface in the form of a grid. It is recommended to brush the top with egg yolk. In the center of the cake you need to create a through depression for steam to escape.

The baking sheet should be placed in an oven preheated to 180°C and baked for 40-50 minutes. It is recommended to grease the finished pie with butter before serving.

Stolle pie with fish

Fish pie has an unusually rich and unusual taste. To make baked goods, you must prepare the dough in advance according to the proposed recipe. You can also use frozen semi-finished product, but it should be defrosted at room temperature beforehand.

To make delicious insides you will need:

• freshest chum salmon – 300 g;
• onion – 1 piece;
• cream cheese -100 gr;
• cauliflower – 5 inflorescences;
• soy sauce - 1 tablespoon;
• egg yolk;
• salt to taste.

The fish should be cut, remove bones, skin and cut into small pieces, and then put in a bowl, add chopped onion and soy sauce. Salmon or any other reddish fish is also suitable for making the pie. The semi-finished product should be marinated for 1-1.5 hours.

Divide the broccoli into florets and boil in salted water until tender, and then discard in a colander. Divide the pie dough into 2 parts and roll each into a narrow layer. It is recommended to line a baking sheet with foil and place one of the layers on it, and then distribute the fish over it, lay boiled cauliflower on top and sprinkle with grated cheese. You need to cover the filling with the second layer and pinch the edges of the pie. You need to create a small hole in the center for steam to escape. The pie must be brushed with egg yolk and baked in the oven at 180° C for 40-50 minutes. Before serving, the baked goods must be greased with butter. This will give it softness and protect it from drying out.

Chicken and spinach pie

To bake one of the most delicious pies served in a famous bakery, you need to knead the dough in advance and let it sit. To make delicious insides you will need:

• chicken fillet – 300 g;
• spinach - a large bunch;
• chicken eggs – 2 pieces;
• butter;
• salt and pepper to taste.

Chicken fillet must be washed, cut into pieces and fried in butter for 5-7 minutes. Wash the spinach, cut into thin strips, add to the pan and fry along with the chicken fillet for about 3 minutes. Next, you need to remove the pan from the heat, cool its contents, put it in a bowl and pour over the previously beaten eggs. Add salt and pepper to the filling and mix well.

The rolled out layer of dough must be placed on a baking sheet, spread the filling over it, and then cover with a second layer, carefully pinch the edges of the pie. It is recommended to bake baked goods with chicken at a temperature of 180° C for 50-60 minutes. The finished pie is best served hot.

Pies, like in Stoll: recipe for the most delicious dough

Surely, everyone has at least once tried pies (or kulebyaki) from the famous Stolle bakery. Bakers obviously don’t reveal the recipe for the most delicious dough :) But through trial and error, I finally achieved the long-awaited result, and the pie came out exactly like in Stoll: the rich yeast dough is a little sweeter than usual (if we talk about savory ones). pies), porous and fragrant, it practically melts in your mouth!

The second main point is that the dough in Stolle pies is thin, but there is a lot of inside! Be sure to follow this rule when baking pies with entrails (whether sweet or savory), because baked goods with a lot of dough and not much entrails don’t look so presentable.

And the 3rd point - it is imperative to use the freshest yeast, and the dough itself must be “rised” 2 times. But don’t let this bother you, the process is not at all difficult and does not require any special abilities or skills.

By following all the rules, you will get indescribably delicious pies with any insides, the most important thing - just like in Stoll! The recipe, I hope, will move to your bookmarks and become a winner, the best yeast dough recipe

PS Oh, yes, I forgot to add: this recipe can also be used to prepare small pies with cabbage, meat, fish, and apples. Experiences are welcome!

Pies, like in Stoll: recipe for the most delicious dough

Ingredients (for 2 medium pies/kulebyaki):

• premium wheat flour – 450 g;
• milk (warm) – 260 ml;
• fresh compressed yeast – 12 g;
• yolks – 3 pcs;
• butter (room temperature) – 90 g;
• sugar – 45 g;
• salt – 10 g.

Dissolve the yeast in warm (not hot!) milk. Let it sit for a couple of minutes.

Sift flour with salt, add yeast with milk, yolks. Knead the dough (by hand or with a mixer using the dough attachment at a leisurely speed). At first it will be sticky, but after 10-12 minutes it will become smooth and elastic.

In a separate bowl, lightly beat the butter and sugar until smooth.

Add butter to the dough in portions, continuing to knead (by hand or at medium speed of the mixer). At first, the dough may begin to “separate”, but after 5-7 minutes it will again become smooth and homogeneous.

Once the dough has become “shiny,” cover the bowl with cling film and leave for 2 hours at room temperature (or a little warmer).

Afterwards, knead slightly (yes, the dough will double in size and become porous) and put it in the refrigerator for 2-3 hours (or longer, as is comfortable for you). This point, I think, is a faster advantage of this recipe: after all, in the designated time you can prepare the filling (even 2 types!), cook dinner, and clean up the kitchen!

In general, just a matter of business: knead, let stand for 2 hours at room temperature, and then in the refrigerator until the inside is ready, or until inspiration comes

Divide the finished dough into 2 parts - from them you will get 2 closed pies/kulebyaki! Bake them for 30-40 minutes at 180 degrees or less, depending on your oven.

And if you wish, the finished dough can be frozen and stored in the freezer (then defrost in the refrigerator for at least 10 hours).