It's great when in the evening to a cup of cool compote there are delicious homemade cherries with cherries. To bake them and then help yourself is a very exciting and joyful activity for the whole family. Climb a tree and pick ripe, juicy cherries; then knead the fluffy, sweet dough; put the pies together and look forward to having them baked ... And then sit in the kitchen or on the veranda of the summer house, enjoying summer pastries and a feeling of home comfort! It is much more pleasant than buying ready-made buns in the store, right?
Pies for this recipe are very tasty: rich, lush, soft, do not dry out for a long time - although they do not have time to become stale because they are eaten quickly! This is my favorite recipe, and I am sure that you, having tested it, will also make friends with yeast dough. The main thing is to cook with love and good mood, with confidence that the dough will succeed - then everything will turn out, and the household will eat and praise your cakes.
The dough recipe is universal, and you can bake from it not only cherry pies, but also with other various fillings. In the summer - with berries, fruits: apricots, peaches, raspberries. In the autumn it is good to bake fragrant apple pies, and in winter - cinnamon and sugar buns, chocolate, raisins, dried fruits.
Sweet dough goes well with different fillings, and each time you will have the original sweet pastries for tea. And if you reduce the amount of sugar, you can also prepare unsweetened variations: spring pies with green onions and egg, snack cakes with curd and dill. Imagine!
Ingredients for making cherry pies
For yeast dough
- 40-50 g of fresh yeast;
- 0, 5 tbsp. milk or water;
- 75 g of sugar;
- 3 eggs + 1 for lubrication;
- 120 g butter;
- 1/4 tbsp. sunflower oil;
- 1/4 tsp. salts;
- 4-4, 5 tbsp. flour (glass volume 200 g, capacity 130 g flour).
For the filling
- 500 g of pitted cherries;
Cooking Cherry Pies
I always take fresh yeast: with them the yeast dough, in my opinion, works out better. If it is difficult to get fresh, you can try with dry yeast, but in this case you should strictly follow the technology and proportions. Usually dry yeast requires three times more than fresh, that is, in this case about 15 g (these are 3 teaspoons with a slide).
Look carefully at exactly what type of dry yeast. They are fast-acting (they are also instant, granular, fast) and active. If the first, “quick,” you can immediately mix with flour and other dry ingredients, then the second must be activated first: stir in warm water with a teaspoon of sugar and leave for 10-15 minutes to foam, and then knead the dough.
With fresh yeast, knead the dough like this: crush the yeast into the bowl with your hands, pour in 1 tablespoon of sugar and rub the spoon with sugar with a spoon until they melt.
Then pour in water or milk, mix. Milk should not be hot or cold, but warm: the optimum temperature is 37-38 ºC.
Sift in a bowl about 1 cup of flour and mix so that no lumps remain. The resulting not very thick dough-brew - put in the heat for 15-20 minutes. The most convenient way is to type in a bowl of larger diameter warm water (also 36-37ºC, not hot), put a bowl with brew on this container and cover with a clean towel.
As long as the sponge fits, prepare the remaining ingredients. Melt the butter. Beat eggs with sugar: you can use a mixer to make it richer, but it’s permissible and just shake with a spoon or fork.
When the sponge rises, bubbles will appear in it, it's time to knead the dough. Add whipped eggs and melted butter to brew. All ingredients must be at room temperature or warm - do not add hot butter or eggs from the refrigerator to the yeast dough. Yeast like a pleasant warmth!
After stirring, we begin to gradually add the rest of the flour to the dough. Be sure to sift it, so that the flour is enriched with oxygen, the necessary yeast for fermentation: then the dough will be better suited, and baking will turn out to be more magnificent. And if there are lumps or some impurities in the flour, they will not fall into the dough, but remain in a colander or sieve.
Sifting flour into the dough, mix and look at the texture. The dough should be soft, not sticky, but not too steep. At the end of the kneading, together with the last portion of flour, add sunflower oil and salt: if you put these ingredients in the beginning, they will prevent the yeast from raising the dough.
We knead the dough for a few minutes, put it in a bowl, sprinkled with flour or greased with vegetable oil, cover with a towel and again put in heat for 15-20 minutes.
In the meantime, the dough will be suitable, prepare cherries for the filling. Rinse them, clean the stones and leave in a colander to drain the juice.
A baking sheet covered with confectionary parchment smeared with vegetable oil. You can bake without paper. But if the pie cracks during baking and cherry juice gets on the parchment, you will not have to wash the baking sheet later.
When the dough increases 1, 5-2 times, gently crush it and begin to sculpt the patties. Separating small pieces of dough, we make cakes out of them and lay them on a table sprinkled with flour. In the middle of each cake we put 3-5 or 7 seedless cherries, depending on the size of the cakes you make. Try to keep the cherry juice from falling on the edges of the cakes - then it will be difficult to close them up.
Sprinkle cherries with sugar and well weat the edges of the loaves, like dumplings. Slightly flattening the patties, giving them an oblong shape and putting them on a baking-plate in rows, seam down.
Put the patties in heat for proofing for 10-15 minutes. You can turn on the oven, open the door, and while it warms up to 160-170ºC, put a pan with pies on top of the stove.
Place the baking tray in the oven and bake for about 25 minutes. We look: if the pies come up, they begin to blush, the dough is dry and baked (we try with a wooden stick), it means that they are almost ready. We reach the pan and grease the patties with a beaten egg using a silicone brush. Then put it back in the oven for another 5-7 minutes, increasing the temperature to 180-200 ºC. Pies will be ruddy, shiny, appetizing!
Ready pies move from the pan to a dish or tray. When almost cool, you can break off the patties and enjoy yourself!