Apple Pies, Viennese Dough

If you are not yet familiar with Viennese yeast dough, I highly recommend studying the detailed recipe and adopting it! Today I made pies with apples and cinnamon from this wonderful yeast dough – fragrant, ruddy and very tasty! It takes a lot of time, but it’s worth it!

Servings: 16

Cook: 5 hours 35 minutes

Ingredients

For the dough:

• Milk – 250 ml
• Dry yeast – 6 g
• or fresh yeast – 18 g
• Sugar – 120 g
• Flour – 600 g
• Butter – 100 g
• Eggs – 2 pcs.
• Vanillin – 1 pinch
• or vanilla sugar – 8 g
• Salt – 0.5 teaspoon

For filling:

• Apples – 1.3 kg
• Sugar – 3 tbsp
• Butter – 1 tbsp
• Cinnamon – 1 teaspoon

To grease the pies:

• Yolk – 1 pc.
• Water – 0.5 teaspoon

Directions

1. Start preparing the Viennese dough by preparing the dough. Pour half of the milk (125 ml) into a bowl. Pour a tablespoon of sugar from the total volume into the milk, dry yeast (or crumble fresh) and 2 tablespoon. tablespoons of flour (also from the general rate).
2. Stir the dough with a whisk and place the bowl in a warm place for 30 minutes.
3. After 30 minutes, when the dough rises with a frothy cap, stir it, pour in the remaining warm milk.
4. In another bowl, combine the remaining sugar and eggs, add salt and vanillin.

   

5. Beat the eggs with a whisk.
6. Pour the egg mixture into a bowl of dough and milk. Add softened butter. If you don’t have time to wait for the butter to soften, lightly melt it in a water bath, cool, and then combine with liquid ingredients.
7. Whisk the combined ingredients together.
8. Gradually adding flour, knead the dough. Use your hands to knead the dough for about 10-15 minutes.
9. Transfer the resulting dough to a bowl greased with sunflower oil. Cover the bowl with the dough with a clean kitchen towel and let it proof in a warm place for 2-3 hours.
10. During this time, the Viennese yeast dough will need to be kneaded 2 times, every 40 minutes.
11. While the dough is heating, prepare the apple pie filling. Peel the apples, cut the core.
12. Cut the apples into small pieces.
13. Melt butter in a frying pan, add sugar, stir.
14. Transfer the apples to the skillet immediately.
15. Fry the apples over high heat for about 3-4 minutes, stirring, until the apple slices are softer, but do not puree them – the slices should hold their shape.
16. Put the prepared apples on a sieve or in a colander, leave for 15 minutes to drain the juice – we don’t need liquid in the filling.
17. Then put the apples in a bowl, sprinkle with cinnamon, stir, leave to cool completely.
18. Wrap the dough that came up for the third time and divide into 16 parts – that’s how many pies I got.
19. Roll each piece of dough into a ball. Cover the dough with a towel and let sit for 20-30 minutes.
20. Let’s start forming the pies. Take one ball of dough and roll it or stretch it into a thin cake.
21. Place 1 tablespoon on this piece of dough. a spoonful of apple filling.

    

22. Pinch the edges of the dough over the filling as if you were sculpting a dumpling.
23. Turn the pie over, seam side down, and press down slightly, giving it a neat shape.
24. In this way, prepare all the patties and place them on a baking sheet covered with baking parchment. Again, I got 16 pies that took up the entire baking sheet.
    Cover the baking sheet with the pies again with a towel and let the pies rise for 20-30 minutes in a warm place.
25. Then brush the pies with egg yolk mixed with a little water.
26. Preheat the oven to 180 degrees. Bake the pies in the oven for 30-35 minutes, until golden brown.
    Transfer the finished apple and cinnamon pies to a wire rack and let cool completely.

    

The Viennese pastry pies are ready. Bon Appetit!