Summer-filled yeast pies – sorrel.

Summary

Ingredients

For the dough:

• Wheat flour – 3 cups
• Milk – 0.75 cups
• Chicken eggs – 2 pcs.
• Sugar – 5 tbsp
• Butter – 70 g
• Fresh yeast – 20 g
• or dry yeast – 7 g
• Salt – 0.25 teaspoon

For filling:

• Sorrel – 300-400 g
• Sugar – 0.5 cups
• Potato starch – 1 tbsp

For lubrication:

• Chicken egg – 1 pc.

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Instructions

1. Prepare foods for sorrel yeast cakes.
2. Prepare the yeast pie dough using the sponge method. To do this, heat the milk to a temperature of 35 degrees. Dissolve yeast, add 1 tablespoon. a spoonful of sugar and 1 tablespoon. a spoonful of flour.
3. Cover and leave in a warm place for 40 minutes for the cap to rise.
4. Then pour the dough into the rest of the flour.

   

5. Add 2 eggs, remaining sugar, soft butter and salt. Knead a soft dough. Cover it with a towel and leave in a warm place for 1-2 hours.
6. Prepare the filling. Rinse the sorrel, wring it out and leave on a sieve or towel to drain the water.
7. Then chop the sorrel into small pieces.
8. Cover the sorrel with potato starch and sugar.
9. Knead the dough again.
10. Roll it up with a roller.
11. Cut into several portions.
12. Roll out the dough pieces so that they are about the size of a tea saucer.
13. Place the sorrel filling in the middle of each flatbread.

    

14. Pinch the edges.
15. Lubricate the patties with a beaten egg. Place the patties a short distance apart on a greased and floured baking sheet. Turn on the oven.
16. Bake sorrel yeast pies in an oven preheated to 190 degrees for 20 minutes. Put the finished pies on a plate and sprinkle lightly with cold water.

    Bon appetit!