- dry yeast – 1 sachet (10 g. dry or 25-30 g. fresh)
- salt – 1 tsp
- sugar – 2 tbsp.
- chicken egg – 1 pc.
- milk – 250 gr.
- vegetable oil – 6 tbsp (100 gr.)
- flour – 500 gr.
1. Turn on the oven to warm up to 180 degrees.
Pour warm milk into a deep bowl, add the egg, salt, sugar and yeast, stir with a whisk.
Pour in oil and mix well.
2. Sift 400 gr. flour, mix with a spoon or spatula.
3. The remaining 100 gr. sift on the table, shift the dough.
Gradually adding flour, knead soft dough until it starts to lag behind hands and table (within 3-5 minutes). Do not forget the dough with flour, not all flour can go.
The quantity depends on the moisture of the flour, the size of the egg, etc.
4. Put the dough in a bowl, cover with cling film, then wrap the bowl in a large terry towel.
Turn off the oven, put the dough on it on the wire rack for 20-25 minutes.
5. After proofing, to get the dough out of the oven, it has become very supple, elastic and warm, it is a pleasure to work with it!
Put the dough on a table sprinkled with flour.
Collect it in a bowl, cover with cling film and let rest for 5 minutes.
Turn on the oven again to warm up to 180 degrees.
6. I get 20-22 pies from this amount of dough, the weight of the dough in each pie is about 45 gr.
Divide the dough into 20-22 parts, roll them into balls.
Cover the balls with cling film so that they do not ventilate.
7. Roll each ball into a cake, put the filling and fasten the edges together, forming a pie.
Put the pies on a baking sheet lined with parchment, cover the pies with cling film or a towel so that they do not ventilate, leave for proofing for 5-15 minutes.
Grease the pies with yolk mixed with a little milk.
8. Bake pies for 17-20 minutes at 180 degrees.
Remove ready-made pies from the oven, sprinkle with water using a spray gun or simply brush with a brush. Cover with a towel and leave for 10-5 minutes.
The pies will be very soft and tender.