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Yeast pie dough, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Pie dough

Ingredients portion 8

Wheat flour 550 g

Chicken egg 3 pieces

Water 200 ml

Butter 50 g

Dry yeast 11 g

Sugar 3 tablespoons

Salt ½ teaspoon

Cooking instructions 2 hours + 1 hour

1 Sieve the flour. You can take a mixture of extra virgin and wholemeal flour in the desired proportions.

2 Add the sifted flour, granulated sugar, salt, dry yeast packet (11g), one egg, butter and lukewarm water. All the ingredients should be warm or at room temperature.

3 Knead the dough. I do it in the food processor on a low speed for 30 minutes. Determine from the consistency whether you need to add flour or water. The dough should not be steep. I make it soft and pliable.

4 Put the dough into a large dry bowl, cover and place in a warm place for 1 hour. Do not knead the dough while it is rising. The dough will at least double in size.

5 Place the dough on a greased surface (you can also grease your hands with vegetable oil), knead, divide into pieces of the desired size and roll up into balls. I make 16 medium-sized patties with this amount of dough.

Homemade borscht

6 Crumble each ball into a loaf, place the filling, pinch together and place on a baking tray lined with baking paper. Cover with a towel and allow to proof for 15 minutes.

7 Separate the two egg yolks, grease the cakes and place in an oven preheated to 230 degrees (or at an oven temperature suitable for baking) for 30 minutes. Leave the oven uncovered for the first 20 minutes. Then you can check the baking process by opening the door.

8 Put the finished cakes on a wire rack to cool (to prevent them from drying out) and cover with a clean towel.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .