Description
Delicious, fluffy cakes with raspberry jam!
Ingredients
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Flour
7 Tbsp
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Milk
1.5 cup
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Sugar
4 Tbsp
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Yeast
30 g
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Flour
3 cup
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Chicken egg
2 piece
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Salt
0.5 tsp
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Vegetable oil
0.66 cup
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Jam
500 g
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Yolk egg
2 piece
Cooking
In warm milk dissolve the yeast with the sugar and flour. Stir and leave for 20 minutes.
Beat eggs with salt
In a bowl sift the flour, make a well, add the yeast mixture, egg, salt and vegetable oil.
Knead the dough. Cover it and leave for 15-20 minutes the dough is Ready punch down and divide into 20-30 equal pieces ( depending on what size You want to make pies)
Each portion of the dough to form a ball and then roll it in a circle. Roll out not thin, about 5-7 mm thick In the middle put the filling (1-1,5 tbsp.)
Now you need to close up the edges as shown in the photo. Close up the edges well in order not emerged filling. If jams ( jam) is not thick, you can add a little starch. My jam is fairly thick, so I added.
After I closed up the edges, turn seam side down
Baking tray lay baking paper and put the pies, leaving the distance between them. For proofing, which is about 10 minutes and then brush with beaten egg yolk
Bake in a preheated oven at 200 degrees until cooked. ( depending on oven)
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