Apple Pies, Viennese Dough
by Editorial Staff
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
- 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).
- Stir the dough with a whisk and place the bowl in a warm place for 30 minutes.
- After 30 minutes, when the dough rises with a frothy cap, stir it, pour in the remaining warm milk.
- In another bowl, combine the remaining sugar and eggs, add salt and vanillin.
- Beat the eggs with a whisk.
- 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.
- Whisk the combined ingredients together.
- Gradually adding flour, knead the dough. Use your hands to knead the dough for about 10-15 minutes.
- 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.
- During this time, the Viennese yeast dough will need to be kneaded 2 times, every 40 minutes.
- While the dough is heating, prepare the apple pie filling. Peel the apples, cut the core.
- Cut the apples into small pieces.
- Melt butter in a frying pan, add sugar, stir.
- Transfer the apples to the skillet immediately.
- 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.
- 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.
- Then put the apples in a bowl, sprinkle with cinnamon, stir, leave to cool completely.
- Wrap the dough that came up for the third time and divide into 16 parts – that’s how many pies I got.
- Roll each piece of dough into a ball. Cover the dough with a towel and let sit for 20-30 minutes.
- Let’s start forming the pies. Take one ball of dough and roll it or stretch it into a thin cake.
- Place 1 tablespoon on this piece of dough. a spoonful of apple filling.
- Pinch the edges of the dough over the filling as if you were sculpting a dumpling.
- Turn the pie over, seam side down, and press down slightly, giving it a neat shape.
- 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. - Then brush the pies with egg yolk mixed with a little water.
- 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!
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