Yeast pie with currants

Yeast pie with currants

For a long time I was not friends with yeast dough; it didn’t work out for me at all, no matter how much I tried to prepare it. And somehow in a culinary magazine I found a recipe for yeast pie with currants. I decided, I’ll try again, and maybe it will work. Indeed, a luxurious yeast pie with currants came out, fluffy, weightless and very tasty.

Over time, I became familiar with making yeast dough, but this recipe is my favorite, thanks to it I learned how to bake yeast pies.

We can say about this dough that it is universally suitable and affordable. Suitable for pies with unsweetened insides, just reduce the amount of sugar by half.

The pie is flavored with berries and fruits, with curd inside, with cabbage, with meat and others.
There is absolutely no hassle with the dough; even a novice housewife can handle it.

The inside does not leak and the cake is one hundred percent baked.
Always with a golden brown crust. You can decorate with patterns from dough - for example, create flowers from dough or weave a braid, which looks very beautiful on the finished product.

• flour – 500-600 g,
• sugar – 60 g,
• butter – 100 g,
• eggs – 2 pieces,
• dry yeast - 1 tablespoon,
• milk – 200 ml,
• vanillin - a pinch,
• salt - a pinch.

• black currants – 1.5 cups,
• sugar – 100-150 g.
• egg - for lubricating the top.

How to make yeast pie with currants:

First, let's prepare the filling. Wash the blackcurrants, dry them on a towel, and remove the stems. I do not recommend using reddish and snow-white currants (they contain a lot of water, the cake will not bake).

Place the prepared currants in a cup, cover with sugar (you can use brown sugar, it will be very tasty and give the pie a slightly caramel flavor). Lightly crush the currants and sugar with a masher. Place in the refrigerator while the dough is prepared.

Prepare the dough. Heat the milk slightly until warm, add sugar and dry yeast, mix, cover with a towel and leave on the table for 15-20 minutes.

During this period of time, a foamy cap has formed (which indicates that the yeast is high quality). Add a pinch of salt.

Add softened butter (you can use creamy margarine) to the yeast mixture and stir. If there are lumps from the butter, it’s okay; when the dough rises, they will disappear.

Add 2 eggs to the dough, mix well again.

Pour in the flour evenly (be sure to sift the flour), do not throw out all the flour at once; you may need less than the indicated amount.

The dough should come away from your hands and be soft. Cover the dough with a towel and leave for 1-1.5 hours. During this period of time, knead the dough 2 times. The dough rises very well.

Grease a frying pan or baking dish (I use my old cast iron frying pan for yeast baked goods) with unscented oil. Separate a small piece from the dough and throw it in. Place a large portion of the dough in the mold and smooth it out with your hands, creating small sides.

Remove the currants from the refrigerator and if any juice appears, drain it. Place currants and sugar on the dough.

Use the remaining dough to create a lattice on the pie and decorate the edges with braids of dough.

Beat the egg with a fork and brush the pie with the egg.

Bake a currant pie from yeast dough in a preheated oven at 180 degrees until beautifully golden brown, about 35-40 minutes.

Enjoy your tea.

Step-by-step recipe with photos especially for the Well-Fed Family website. With respect, Lena Gorodishenina.

Amazing pie! I often make a pie with dark currant inside, it has a special taste. Your dough is not bad, I’ll use your proportions.

The pie is not only tasty, but also very beautiful. And I love currants, I need to bake such a delicacy. Are frozen berries ok?

Thanks for the answer. Now I will bake and not think about the bad outcome.

Do you also use the word “delicacy” in real life? And calling a pie with berries a “delicacy” is like starving yourself!

creative work, the pie with currant inside turns out unusually tasty.

A very tasty pie! Everyone liked it. Baked with frozen berries.

Hello! I baked a pie according to your recipe. Simply Divine. Very tasty. I don't understand how to add a photo.

I used the dough recipe as the base and made the filling from jam. The pie turned out beautiful and very tasty. Thank you.

Hurray. It came out. DELICIOUS. I rarely bake with yeast dough, but I was seduced by the enthusiastic reviews. I really liked the pie!

It turned out to be a very tasty pie; I only used apples for the filling. Thanks for the beautiful recipe!

Thank you so much for the recipe! A wonderful pie is coming out!

The pie is unusual. Thank you very much for the recipe.

Does it mean you use both white and yolk for lubrication?

I also like to cook this pie with cottage cheese and raisins.

The berries must be mixed generously with starch and sugar. The juice remains in the pie.

The dough is luxurious and the cake stays soft for a long time.

Pie with dark currants made from yeast dough

Anyone who loves baking should definitely add this recipe to their treasure chest. A pie with dark currants made from yeast dough turns out not only very beautiful, but also indescribably delicious! The sweet and sour interior mixes perfectly with the butter dough, and the sweetness of the interior itself can be simply adjusted by the amount of sugar.

Such a pie can be prepared not only in the summer season, but also in the winter. After all, both the freshest berry and the frozen one are equally suitable for the inside.

The yeast dough prepared according to this recipe is universal and suitable for both sweet and savory interiors. It’s not difficult to knead it, because you don’t need to prepare the dough, just mix all the ingredients, mix it in and leave it to rise in a warm place. A pie with this dough comes out light, airy and very tasty!

• For the test:
• Milk – 200 ml;
• Wheat flour – 500-550 g.
• Creamy margarine – 60 g;
• Chicken egg – 1 pc.;
• Salt - a pinch;
• Sugar – 1.5 tbsp;
• Dry yeast – 1 tbsp;
• For the inside:
• Dark currants – 2.5-3 cups;
• Sugar – 0.5 – 0.7 cups.

Manufacturing

We need to prepare the yeast dough in advance so that it has time to rise properly. First, heat the milk to a temperature slightly above room temperature (37-38 degrees). The temperature of the milk does not have to be higher than 40 degrees; at this temperature, the yeast will not act and the dough will not rise. Add dry yeast and sweet sand to warm milk, mix everything so that there are no lumps left and the sugar dissolves. Leave the milk and yeast for almost 10 minutes. The freshest yeast of good quality will immediately begin to act and the milk will be covered with a fluffy cap. But, if the yeast has not “awakened”, and at the same time you are convinced that its expiration date has not yet come, then you should not worry - the dough will still rise, it will just need a little more time.

Knead the softened margarine with a fork and add to warm milk. You can beat the mixture with a whisk to make the pieces of margarine even smaller.

Add one egg to the dough and mix everything again.

Sift the flour with salt and add to the main mixture. It’s better to do this in parts, since we may need a little more or less flour than indicated in the recipe. While the dough is liquid, you can stir it with a spoon.

As the dough begins to gather into one lump, place it on a flat surface and begin kneading with your hands, adding flour little by little. Correctly kneaded dough simply comes away from your hands, it is soft and airy.

Cover the yeast dough with a towel and leave in a warm, draft-free place for 90-120 minutes. During this period of time, the dough must be kneaded 2 more times.

When the dough is almost ready, let's start making the inside. We sort the blackcurrants from leaves and sticks, and then rinse them under running water and leave them on a sieve until all the moisture has drained. Mix the berries prepared in this way with sugar and lightly crush them with a rolling pin so that the berries lose their integrity. I really don’t think so, otherwise the inside will turn into liquid puree. For this reason, we don’t use a blender. If the berry was frozen, then defrost it in a sieve to remove the water. We also adjust the amount of sugar to taste; for sour and frozen berries it will be needed slightly more.

When the dough has risen, divide it into two unequal parts. We roll out a huge part into a layer 0.7-0.8 mm wide - this will be the base of the pie. Place it on a greased baking sheet or in a baking dish. If this is a form, then immediately form the sides from the dough.

Place the filling on top. If the pie is being prepared on a baking sheet, then lay out the filling so that there is free space on all sides for the sides.

From the second part of the dough you can roll out a layer of the smallest thickness and cover the filling with it. Or roll out the dough, cut strips out of it, from which, in turn, weave braids or strands and decorate the pie with them. In this case, the sides need to be slightly sealed so that the inside does not spill.

Bake the pie in a preheated oven (180 degrees) for about 25-30 minutes until golden brown. If the baked goods do not brown well in your oven, you can brush the top of the pie with beaten egg yolk before baking.

Be sure to cool the finished yeast pie with dark currants slightly before serving, because the inside can easily get burned. Since the inside consists of a fairly juicy berry, there is a high possibility that it can escape. But believe me, this does not affect the taste of the pie at all. Bon appetit!

Note to the owner:

• To prevent the inside from leaking, you can add a little starch to it.
• The pie will turn out even tastier if you mix currants with cottage cheese or create a curd filling, which is placed in the bottom layer, and black currants in the top layer.
• You can add other berries to dark currants; blueberries, reddish currants, cherries, and raspberries are suitable.
• From the same yeast dough you can create pies with dark currants or just cheesecakes with poppy seeds.

Dark currant pie

Summer is the time to enjoy tasty, juicy and healthy berries. Dark currants occupy a special space among them. After all, it surpasses other berries in the amount of certain vitamins and minerals. We recommend not to miss this season and be sure to bake a wonderful yeast pie with currants .

Fluffy, fragrant and very appetizing baked goods according to a good old recipe will be coveted in your family. A cup of tea or a glass of milk is the best addition to this pie. The recipe specifies the amount of new yeast . But you can safely replace them with one bag of dry ones (7–11 g).

Ingredients

Manufacturing

1. 1 Dissolve yeast with sugar (60 g or 2.5 tbsp) in warm milk. Wait 10–15 minutes for the “cap” to appear. Then add salt, eggs, sifted flour and knead the dough. At the end of kneading, add melted butter and continue kneading until the dough sticks to your hands. Cover it with a towel and place it in a warm space until it fits.
2. 2 During the proofing process, punch it down and let it rise again.
3. 3 Divide the risen dough into two unequal parts. Roll out a huge one to fit the baking tray. Grease a baking sheet with oil and place this dough on it, make small sides and place again in a warm space for proofing.
4. 4 Crush the dark currants in a bowl along with 120 g of sugar. Then put this filling on the dough.
5. 5 Make flagella from the remaining dough and decorate the top of the pie with a mesh. Brush the pie with beaten egg yolk and place in the preheated oven.
6. 6 Bake at 200 degrees for 30–40 minutes. Cool the finished pie and sprinkle with sweet powder.

Recipe Creator

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Yeast pie with dark currants

Yeast pie with dark currant interior and sour cream filling. Very tasty, little yeast dough.

Ingredients for “Yeast pie with dark currants”:

• Cookies (for sprinkling the dough before putting the filling on it) - 50 g
• Wheat flour / Flour (for dough) - 450 g
• Yeast (for dough) - 2 tsp.
• Orange zest (for dough)
• Sugar (for dough + 2.5 tablespoons for filling) - 50 g
• Vanilla sugar (plus half a bag for filling) - 1 pc.
• Milk (for dough) - 150 g
• Chicken egg (for dough) - 1 pc.
• Butter (for dough) - 100 g
• Sour cream – 250 g
• Starch - 1 l
• Liqueur (of any kind) - 1 tbsp. l.
• Orange juice - 2 tbsp. l.
• Egg yolk - 2 pcs
• Dark currants (inside) - 350 g

Production time: 45 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for “Yeast pie with dark currants”:

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