Plum yeast pie with streusel

Category: Bakery products
Yeast plum pie with streusel

Ingredients

Yeast dough:
Wheat flour 375 g
Milk 200 ml
Salt 0.5 tsp
Sugar 75 g
Butter and margarine 75 g
Dry yeast 1 tsp
Curd:
Cottage cheese 250 g
Egg yolks for streusel: 2 pcs.
Sugar 75 g
Vanilla pudding 1 sachet
(large)
For filling:
Plum 400 g
For strosel:
Butter 75 g
Sugar 75 g
Wheat flour 75 g

Cooking method

  • Knead the yeast dough and let it double in size. I used the "dough" mode in the bread maker: 0.5 hour kneading and 1 hour proofing. Divide into 10 identical pieces, roll them into balls and place around the perimeter of a round shape with a diameter of 26 cm with a recess in the middle. I don't have such a shape, so I used the usual shape and put a culinary ring in the center.
  • Make a depression in the middle of each ball with a spoon. Mix cottage cheese with sugar and yolks, add pudding. Put the curd mass in the center of each ball. Put plums on the curd. For sprinkling, melt butter, mix with flour and sugar, grind into crumbs with your hands, sprinkle the pie on top.
  • Yeast plum pie with streusel
  • Plum yeast pie with streusel

Time for preparing:

about 35-40 minutes.

Cooking program:

Bake at 200 °

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Plum yeast pie with streusel

Lisss's
Natasha, what kind of anal pudding do you have? Dr. Otter in bags as big as an envelope?
Nataly_rz
Yes, big, I threw it all over, not regretting It turned out very tasty - the cottage cheese grabbed + the taste of vanilla
Lisss's
here are the Christmas trees, panicles, but it seemed to me that it was too much, and I threw only half

well, already put it on proofing. I really liked the dough - soft, plastic
Nataly_rz
I think it’s not scary, but for one more portion of the pie it’s enough. By the way, I got a lot of curd mass - I ended up pouring it all over the pie. What proofing are you talking about? I didn’t set the tucked pie - straight into the oven, in it it rose remarkably, even over the edge of the ring in the middle of climbing
Lisss's
yes, I just decided to give a little proofing, the balls seemed too small to me

I almost pushed the curd filling in - I made them a little differently, in bags. I rolled the ball into a cake, inside - a curd mass, a plum (two halves), and then, like a whitewash, pulled the edges to the center. such bags came out. climbed up also smell good ...
Nataly_rz
Wow, how interesting, I think in the process of baking the bags will open a little, it should turn out beautifully, only you need to sprinkle with a streusel so that the whole thing does not burn from above
Lisss's
yes, the bags opened a little before baking, but wait, they grew up and some closed with a streusel, I put on a lot of it and keep it in the freezer - it is wonderfully stored

Natasha, thank you! really delicious, and this curd filling is cool, I really liked it now, I'm at a loss whether to put it on the trail. once the whole package, if half is already tasty

my "bags" actually turned into bags - the filling went down, and there is emptiness in the bag, so - the best enemy of the good, in the trail. once I will do as in the original

here is a photo report

Plum yeast pie with streusel Yeast plum pie with streusel

Yummy! now, while the season, I will do more!

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