Cooking pie with dried apricots and plum jam

You’ll need
  • For dough:
  • – 400g flour
  • – 50g yeast
  • – 150ml milk
  • – 70g butter
  • – 60g sugar
  • – 1/3 teaspoon salt
  • – 2 yats
  • For filling:
  • – 250 g of apricots
  • – 200 plum jam
  • For lubricating the product:
  • – Egg
  • For greasing of the nostalies

  • :
  • -$

butter

Instructions
1

From the offered products according to the main recipe knead the yeast dough and put it in a warm place.

2

From the plum jam and the apricots we prepare the filling for our pie. For this purpose, from plum jam we choose whole and large berries.

3

Kuraga soak, then rinse with cool water, dried in a towel or napkin and cut into small pieces.

4

Ready dough we divide into two unequal parts. We roll out the most part in a layer thickness of 1.5-2 cm and spread on a butter pan.

5

From the center to the edges of the formation we lay out the aperture and drain in circles, alternating a sequence of actions.

6

We divide the smaller half of the dough into three parts and weave the scythe of them. The finished braid is laid out on the circumference of the formation.

7

Pie lubricated with beaten yolk and sent to pre-heated to 200-220 degrees oven for 30-35 minutes.

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