Yeast pirogo with kiwi Pie is made from unsweetened yeast dough on whey. Dough to taste almost neutral, with a light creamy aftertaste. And the filling plays the role of the first violin. Sour kiwi and sweet jam from peaches is a real extravaganza of taste. A surprisingly harmonious combination. And most importantly, the dough perfectly complements and emphasizes the fruit filling. The dough itself is very well baked, it is not wet, as it may seem. This is due to the technology of cooking and the fact that jam is used instead of sugar. It turns out a very unusual neighborhood: a lavish dough, and on top of a juicy filling. You can use any sweet jam, not necessarily a peach. I chose it because it contained peaches of peaches and it itself, quite sweet. For baking, I used a wide form, pre-lining it with foil. If you have a silicone mold or any other, with non-stick coating, then of course you do not need to do this.
Ingredients:- Whey 180 ml
- Eggs chicken 1 pc.
- Butter 35 g
- Yeast, fresh 10 g
- Wheat flour 2 tbsp.
- Kiwi fruit 5 pcs.
- Jam 100 ml
- Sugar powder 2 tbsp. l.
- Step 1 For a pie, you will need unsweetened yeast dough on whey, kiwi and peach jam.
- Step 2 Roll the dough and give it a circle shape.
- Step 3 Place the dough in a wide pan for baking. Leave for 30 minutes with a towel. The dough should go up.
- Step 4 Kiwi clean and cut into thin rings.
- Step 5 On the dough that has already risen, place the sliced kiwi.
- Step 6 On top of the kiwi, put pieces of peaches from the jam. All pieces of kiwi oil with jam.
- Step 7 Put the cake in the preheated to 180 ° C for 30 minutes.
- Step 8 Cool the pie and remove it from the mold. Top with powdered sugar.