- Flour - 3 Cups
- Milk - 1 Glass
- Yeast dry - 11 Grams (1 packet of dry yeast is equal to about 50 grams of yeast fresh)
- Butter - 50 Grams
- Egg - 2 pieces
- Sugar - 1 Art. a spoon
- Salt - - To taste
- Champignons - 500 Grams (you can use any mushrooms)
- Onions - 70 Grams
Mix the flour with 1/4 teaspoon of salt, sugar and eggs. Then prepare the spoon. To do this, dilute in warm milk yeast with the addition of 1 tablespoon of flour. When the bubbles appear on the surface, add the spoon to the flour. Stir well all the ingredients and knead the dough. Put the dough in a warm place for an hour and a half. After the dough increases by 2-3 times, dock it and again thoroughly knead it. While the dough is suitable, you can prepare the filling. To do this, wash and cut the mushrooms (I used champignons and ceps that were on hand), and then put on a hot frying pan along with a finely chopped onion. Fry mushrooms in vegetable oil until golden brown. Divide the finished dough into 2 parts - one part should be slightly larger than the other. Most of the rolled and put in a greased cake form. Try to leave as high as possible boards. Cover the form with a towel and let the dough rest for 10-15 minutes. Put the ready and slightly cooled stuffing on the dough. Roll the second part of the dough and place it on top of the filling. Properly protect the edges of the cake, make a small hole in the middle and leave for 15 minutes. For a beautiful golden color, the pie can be smeared with egg yolk. Put the cake in the oven and bake for 30 minutes at a temperature of 210-240 degrees. Pie with champignons is ready! Bon Appetit!
Servings: 6-8