A delicious yeast dough cake with jam: a quick-on recipe

The yeast dough cake with jam can be both open and closed - it all depends on the mood of the hostess. For the preparation of such sweet baking leaves a minimum of time and material costs with the most delicious output. This is exactly what is required, when the time is short, and please yourself with something homey oh how you want.

Beautiful open cake

We always like it when we see what we eat. Agree, it is much more pleasant to serve not a cat in a sack, but a beautifully designed cake with jam. Yeast dough can be bought in the store, from this the appearance of baking does not suffer at all. But pieces of fruit and berries, seen under a woven braid of golden dough, will completely add to the charm of the usual, seemingly, concoction.

Which jam to choose?

Naturally, liquid jam for baking does not fit at all. Therefore, most often use pear, apple jam, jam, berry jam or only berries from strawberry or cherry jam pitted.

For those who have time to knead the dough

Of course, the purchase dough is quite suitable for baking, but those who use the dough, prepared with their own hands, argue that the difference is obvious. And this difference states that a delicious pie with jam can be baked only from the test of your own batch. To prepare a base we need the following ingredients:

• Wheat flour of superior quality - 3 cups;
• Water (warm milk) - 1 glass;
• Dry instant yeast - 1 teaspoon;
• Margarine for baking - 200 g;
• Sugar - 1 teaspoon;
• Salt - half a teaspoon.

Yeast Secrets

A yeast dough cake with jam will turn out especially good if you put the dough on an opaque. To do this, pour salt, sugar and yeast into a glass of warm water and let it sit at room temperature for 20 minutes. In this case, the yeast (even if it is dry and instantly soluble) should suitably and quickly make the dough voluminous and rich. Sometimes mistresses try to make buns even more delicious and replace the water with warm milk or put the egg. You can do this, only in this case it will be necessary to increase the portion of dry yeast. The more extraneous (besides water and flour) ingredients, the more yeast is required for batching.

Fast pie with jam: what to do while the yeast ripens?

Our pie for that and fast, that we will not lose a minute and will deal with felling margarine. Margarine for baking is most suitable for dough, but sometimes it is replaced with butter. The optimum place for shredding pieces of margarine in flour is a baking board. However, this can be done both on a large cutting board or on a clean dry table, and in a deep bowl. When the soft margarine is already thoroughly chopped with flour, you can pour everything into a saucepan and add a suitable spoon.

Recipe: pie dough with jam. A good base

Baking can be kneaded directly with your hands, because the dough pretty soon stops sticking to your hands and forms an elastic and pliable com. In order for the cake base to finally come up, it is necessary to cover the pan with a lid and allow the mass to stand for an hour at room temperature. If the house is cool enough, then the specified time, respectively, increases. The base, from which very soon there will be a cake of yeast dough with jam, should be properly mated. Therefore, once again with force and from the soul, we shall double the flour coma and leave, again depending on the room temperature, about 30-50 minutes.

Divide the dough into two parts

As you understand, the parts should not be equal. 3 quarters of the dough will go under the basis of the pie, and the remaining quarter - for the decoration of jam in the form of thin wicker. Most of it can already be rolled up to a round shape for baking in such a way that it is enough for the edges.

The jam also has secrets

Using jam in baking, we always take a little risk. Any hostess, especially if guests are expected, is worried, but will not the jam emerge from the pie? To avoid this, you can slightly cheat and add a little starch in the filling (about 1 tablespoon per glass). The dose of starch may increase or decrease, depending on the density of the sweet filler.

Form a cake

Good thick boards of the pie are not very popular with people in the process of eating, but they are the guardians of the sweet stuff. Therefore, we will not save the dough for creating high flanks. Our jam is now very dense, so we will put it in a cake from the heart. And for the safety of the upper layer, we will have an original grid of long flagella dough. Now you can put an open cake from a yeast dough with jam in a preheated oven for about half an hour. Amazingly fragrant fragrance itself signals the soon completion of the process. The temperature of the oven should not exceed 180 degrees to avoid burning. Now the guests will definitely be satisfied.

Some recommendations on baking

• Particularly lush dough is obtained if sifted flour is added to the dough and melted butter or margarine.
• Silicone molds for baking are not oiled. In order not to use oil in heat-resistant forms, they are lined with special paper, which will noticeably reduce the cleaning process.
• Sometimes in open pies, instead of mesh, as an ornament, real braided plaits are built. Thus, the pie, rising, becomes almost closed.
• If you can not form a one-piece cake with the base of the cake, you can make it out of a separate long and thick bundle.
• To the top of the baking beautifully browned, you can grease it before sending it to the oven whipped with one tablespoon of sour cream egg.

Have a nice tea!