Cherry pie with sprinkles
Last Updated on
ingredients
200 g plain flour 300 g semi-coarse flour 20 g fresh yeast 2 tbsp granulated sugar 250 ml milk 100 g butter 1 pk egg 1 pinch of salt cherries
Sandal:
3 tbsp coarse flour 3 tbsp granulated sugar 1 tbsp lard or oil
progress
On Saturdays we always baked pies. Mostly they were simple bublanins, more often sourdough cakes with fruit depending on the season. Cherry, strawberry, apricot, plum, walnut and apple, these were baked all year round. We were most looking forward to the first ones, the cherry ones we picked ourselves. Like my mom, I baked Saturday pies for our children and now our grandchildren. And one baking sheet is not enough.
1.
Place the flour in a bowl and make a well in the middle. Mix yeast in milk and pour into the well in the flour, add sugar. Cover the bowl and let the yeast rise. Then add the softened butter, the egg and a pinch of salt. Knead the dough and leave it to rise. Roll out the risen dough to the size of a baking tray and transfer it to a greased baking tray.
2.
Wash the cherries and arrange them on the dough close to each other. Leave to prove until the oven is hot.
3.
Using a paring knife, roll up the edges of the risen dough, making little curves. Sprinkles: mix the butter, coarse flour and sugar with a fork or your fingers to form a crumble. Sprinkle the crumbs over the cake.
4.
Bake the cake at 220°C for about 20 minutes, then reduce to 180°C and bake for another 5-10 minutes. The length of baking time also depends on how thick the pastry is. When the cake is still hot, it can be glazed.
5.
This quantity is for one large baking tray, or 2 small ones.
