Yeast pie with pineapples

Yeast pie with pineapples

A fluffy yeast pie with pineapples will not take much effort to make and will turn out fabulously tasty. Treat yourself and your loved ones with homemade cakes with exotic fruits; the result will not disappoint you.

Ingredients

• 350-400 g flour
• 300 g sugar
• 300 g canned pineapples
• 250 ml milk
• 2 testicles
• 100 g butter
• 50-70 grams of raisins (optional)
• 2 tsp dry yeast
• a pinch of salt

Recipe for making a dish at home

1. Heat half the milk to a warm temperature (but not more than 40C), add a couple of teaspoons of sugar, add yeast and stir well. Throw the yeast dough in a warm place for 10-15 minutes until a foamy “cap” forms (you can place the container with the dough in a pan with warm water at about 30C).
2. Remove the eggs from the refrigerator and leave them at room temperature, melt the butter in a water bath or in the microwave, without bringing to a boil. Add the remaining sugar, salt, eggs, melted butter and warm milk to the risen dough, stir until smooth.
3. Sift the flour through a sieve and add evenly into the milk mass, knead into a homogeneous soft dough. Cover the bowl with a light and slightly damp towel or cling film and leave the dough warm for half an hour.
4. After the designated time, knead the dough with your hands, cover with a damp towel or film and leave for half an hour in a warm place to rise. Preheat the oven to 140/160C, grease a baking sheet with vegetable oil.
5. Transfer about 2/3 of the entire dough onto the baking sheet and spread it evenly over the baking sheet. Cut the canned pineapples into small pieces, soak the raisins for 10 minutes in hot water. Drain the water and dry the raisins with a napkin.
6. Place crushed pineapples on the dough, then steamed raisins and lightly sprinkle everything with sugar. Roll the remaining dough into strips, decorate the surface of the pie with them in the form of a grid and place in a preheated oven.
7. Bake the pie with canned pineapples for about 30-40 minutes. Remove the pan from the oven and leave for at least 15 minutes. Cut the warm pie with pineapple inside into portions and serve. Enjoy your tea!

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Pineapple Pie

Nice pineapple pie! Soft, airy yeast dough, juicy fruit interior, beautiful presentation of delicious homemade baked goods - the pie is simply wonderful! And the main thing comes out very tasty. Personally, my family enjoys eating this pie.

Ingredients for Pineapple Pie:

• Wheat flour / Flour - 500 g
• Salt - 0.5 tsp.
• Sugar - 3 tbsp. l.
• Yeast - 15 g
• Sunflower oil – 125 ml
• Milk – 250 ml
• Pineapple - 1 ban.

Production time: 120 minutes

Number of servings: 8

Nutritional and energy value:

Pineapple Pie Recipe:

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May 7, 2014 pupsik27 #

May 7, 2014 Daria Romashka # (recipe creator)

May 3, 2014 Gall Y #

May 3, 2014 Daria Romashka # (recipe creator)

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PINEAPPLE EXPRESS, or YEAST PIE WITH LEMON FILLING

Pineapple Express is what I called the day now, because I baked muffins and a yeast cake with lemon and pineapples, in general, my day now passed under the sign of the tropics
and it was successful, frankly speaking.
I am yeast dough. I think it would be more accurate to say... I walked around with caution. But if you don’t set goals for yourself, you can just as easily wither in place, right? I have long wanted to create a yeast cake with lemon inside.
I found the idea of ​​combining lemons with pineapples from xsenia on the website cook.ru. Pineapples in the insides “interrupt” and soften the harsh taste of lemons. She suggested dividing the dough not into two parts (lower and upper), but into three, and with the third part given to us, the inside is laid in the center. It turns out incredibly delicious! I took the recipe for the dough from the website hlebopechka.ru. In general, see for yourself what happened.

Dough
Warm milk – 200 ml
flour – 3 cups (220 ml each) – I added more flour to the kolobok
soft butter – 150 g
sugar – 1 tbsp.
yeast – 2 tsp.

Place the ingredients in the bread machine, as requested by the manufacturer {instructions}, and place on the “Dough” program. When the kneading is finished, keep the dough for another 10 minutes in a warm bread maker.

Inside of
2 small lemons
1 cup sugar
half a can of canned pineapple in its juice
1 tbsp. starch

The dough comes out very well, plastic, and comfortable to work with.
Divide into 3 unequal parts - one huge (for the base, distribute it with your hands according to the shape, making sides), the second is much smaller (for the top), the third is completely small, it will go into the middle of the pie. While the bread maker is busy, you can create the filling.
Scald two lemons with boiling water and swirl them in a blender with drained pineapples. Add sugar and 1 spoon of starch for viscosity. Distribute the dough base into the mold, pour out half of the inside.
Roll out the smallest layer of dough, place it on top, fill it with the remaining inside, and then another layer of dough. It must be pricked with a fork and greased with yolk. Preheat the oven to 180 degrees and bake the pie until browned.
Let cool. The inside thickens remarkably and acquires a marmalade structure.
This also happens due to the narrow layer of dough in the center. A very tasty and fragrant pie.

Pineapple Pie

South American food bloggers believe that pineapple upside-down cake owes its origin to canned food manufacturers. At the beginning of the last century, canned pineapples appeared on store shelves in the United States (the United States of America is a state in North America) , immediately transferring pineapple from the category of a delicacy to the category of goods available to the masses.

Manufacturers usually announced a competition among housewives for the best recipe for a pie with canned pineapples. It is not clear which specific recipe won in that competition, but since that time the following recipe has taken up residence in cookbooks and in the kitchens of American housewives: pineapple rings are laid out on the bottom of the mold, a glazed cherry is placed in the hole of the rings, and the whole thing is filled with light dough.

I don’t understand about you, but I only came across glazed cherries in our hypermarkets once, so I had to sacrifice this beautiful element.
Another fundamental question: what kind of pineapple to eat – fresh or canned. I liked the pie with the freshest pineapple more, it is not so sweet and its taste is much more exciting, although cutting the freshest pineapple into careful rings is a virtually impossible task.

What is necessary:

• 1 medium-sized fresh pineapple or 1 can of canned pineapple rings ( the weight of the pineapple without syrup should be about 500 g )
• glazed cherry ( optional )
• 200 g flour
• 200 g sugar
• 115 g butter and 20 g for greasing the pan
• 120 ml milk
• 2 testicles
• 2 tsp. baking powder
• 1 packet vanilla sugar
• ¼ tsp. salt
• springform pie pan

What to do:
If you decide to use canned pineapple, then remove the rings from the can and let the water drain completely.

If the freshest pineapple begins to move into the process, then it must be washed, cut off the top, cut lengthwise into four parts and cut out the core. Then cut each quarter crosswise into 1 cm wide slices.

Preheat the oven to 180 degrees.

Cream butter with sugar, mix flour with salt and baking powder. Separate the whites from the yolks of the eggs, add the yolks one at a time to the whipped butter.

Now sift a third of the flour into the butter-egg mixture, mix with a mixer, pour half of the measured milk into the dough and mix again.
Add half of the remaining flour, mix, pour in the remaining milk and mix again, pour in the remaining flour and knead the dough well using a mixer.

Beat the whites into a stiff foam and add to the dough in 2 portions. Mix the dough with a spoon!

Grease the mold well with butter. Place pineapple pieces on the bottom and fill with dough.

Bake the pie in the middle of the oven for 45-50 minutes. Cool the finished pineapple pie slightly in the pan and then turn it over onto a plate.

Most South American bloggers believe that this pie is best eaten warm, topped with whipped cream. My son and I cut off a piece of the warm pie, and the next morning we had breakfast with the completely cooled and soaked pie. We found the cool pie to be the most delicious.

Lena Ilyina:
“In my family, the head of baking was my grandmother - she is skilled in baking pies “like in the village”: a large number of pies and cheesecakes with different insides from a large amount of dough. Mother baked occasionally and it was a Russian classic: Honey cake, nuts with boiled condensed milk, cookies with mayonnaise, tubes of marmalade. Experiments with Bird's milk, as I remember at the moment, were unsuccessful.

In my opinion, baking is a complete pleasure: from the smells of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter with sugar - from yellowish to snow-white, from the transformation of thin, unsightly whites into snow-white glossy peaks, from the hidden life of the dough, full rustles and sounds, from the warm aroma of yeast dough, which is so pleasant to return to space and watch how it persistently gets back.

When I need to organize my thoughts and ideas, I bake cookies that are cut out with cookie cutters. When I can’t cope with yet another technical device, I take out the waffle iron - it constantly captivates me. When I need to calm down internally, I bake cupcakes. Get ready for the holiday - cakes. This is typical baking therapy."

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