Yeast Cake “Sour cream”
by Editorial Staff
Such a yeast dough pie is quite easy to prepare. Soft and fluffy sour cream pie inside has a fragrant sour cream filling, more reminiscent of a delicate cream. Thanks to the filling, the pie turns out to be juicy and very tasty.
Ingredients
For the dough:
- Flour – 350 g
- Milk – 150 ml
- Sugar – 50 g
- Eggs – 2 pcs.
- Butter – 50 g
- Dry yeast – 7 g (1.5 teaspoon)
- Salt – 0.5 teaspoon
For filling:
- Sour cream 20% fat – 300 g
- Butter – 50 g
- Sugar – 120 g
- Flour – 70 g
- Vanilla sugar – 1 sachet
- Vegetable oil – for lubricating the mold
Directions
- We prepare all the necessary products.
The dough butter should be soft.
We heat the milk to 35-40 degrees. - The first step is to prepare the dough.
We make a dough: add 3 tablespoon. To warm milk. tablespoons of flour, 0.5 tbsp of sugar and yeast.
- We mix. Cover the bowl with the dough with foil and leave for 15-20 minutes in a warm place.
- Bubbles should appear on the surface of the dough.
- Add one egg, salt, the remaining sugar and softened butter to the finished dough. We mix.
- Then add flour.
- We knead the dough. The dough should be soft, but not sticky to your hands.
- Cover the dough with cling film and leave for 1-1.5 hours in a warm place to rise.
- When the dough has increased in size by 3 times, roll it out into a round layer with a diameter of 37-38 cm. The thickness of the dough is 0.5-0.7 mm. Then, inside the circle, cut out a smaller circle. The dia of the small circle should be 28-30 cm.
- Cut the remaining rim into two parts.
- The width of each strip will be about 4 cm.
- We level the strips of dough on the board.
- We cut each strip of dough into two parts. We connect the strips of dough in pairs and twist the pigtails.
- For baking a cake, a round shape with a diameter of 28-30 cm is suitable. But you can also bake a cake on a baking sheet. To do this, cover the baking sheet with parchment, grease the parchment with vegetable oil. We spread a circle of dough on the parchment, and wrap the edges with pigtails. We connect the ends of the braids together by cutting off their extra edges.
I additionally cut a 4 cm wide strip of parchment, greased it with vegetable oil and made a rim around the dough. The edges of the parchment were connected with a toothpick. This will keep the cake better when baking.
- While we are cutting out the decorations, cover the cake with a film.
- Roll out the dough scraps into a layer and cut out any figures for decorating the cake. This can be done with small cookie cutters in the form of flowers, leaves, etc.
- I cut out circles and strips from which I folded the cherries. While you are preparing the filling, cover the figurines with foil so that they do not dry out.
- We turn on the oven to heat up to 180 degrees, and in the meantime, prepare the filling.
Melt the butter for the filling. Combine sour cream, melted butter, sugar and flour. - Mix with a mixer.
- Put the sour cream filling on top of the dough. Grease the edges of the cake with an egg.
- We put figurines on the filling, which we also grease with an egg.
- We bake a yeast dough pie with sour cream filling in a preheated oven at 170 degrees for 35-40 minutes. When the dough is browned and the filling has set, the pie is ready. We take out the pie from the oven.
- Cut the sour cream pie into portions and serve.
Bon Appetit!
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