Delicious and simple Russian jam pie

Ingredients

Dough

130 grams (4.6 ounces) 3.2% milk
40 grams (1.4 ounces) sugar
8 grams (0.3 ounces) fresh yeast or 2 grams (0.07 ounces) dry yeast
1 egg
5 grams (0.2 ounces) salt
340 grams (12 ounces) wheat flour
25 grams (0.9 ounces) vegetable oil
40 grams (1.4 ounces) butter (82.5%)

Equipment

Mixing Bowl:
A spacious, non-reactive bowl for combining your ingredients efficiently. Pro tip: use a glass or stainless steel bowl to avoid any odd tastes!
Dough Kneading Surface:
Preferably a wooden or marble board to make kneading a breeze. Sprinkle it with a little flour to prevent sticking.
Rolling Pin:
A sturdy rolling pin to roll out your dough evenly. For a smooth experience, chill it briefly in the freezer before use.
Baking Sheet:
A good quality, non-stick baking sheet ensures even baking and easy cleanup. Line it with parchment paper for extra ease.
Pastry Cutter:
Using a pastry cutter for precise lattice strips will make your pastry look professional. A pizza cutter can also work in a pinch!

Instructions

Step 1

Step 1: Dissolve the sugar and yeast in warm milk, and leave it for 10-15 minutes until it becomes frothy. Make sure the milk is warm, not hot, to activate the yeast properly.

Step 2

Step 2: Add the egg, salt, and flour to the yeast mixture, and knead until well combined. You can use a stand mixer with a dough hook attachment for easier kneading.

Step 3

Step 3: Incorporate the oil and butter into the dough, and knead for about 10-15 minutes until the dough becomes smooth and elastic. If the dough is too sticky, you can add a bit more flour, one tablespoon at a time.

Step 4

Step 4: Place the dough into a bowl greased with vegetable oil, cover with a towel or cling film, and leave it in the fridge to rise for 10-12 hours. Overnight rising enhances the flavors and texture of the dough.

Step 5

Step 5: Remove the dough from the fridge and allow it to come to room temperature for about 40-60 minutes. This helps the dough to be more pliable when rolling it out.

Step 6

Step 6: Roll out 2/3 of the dough into a sheet roughly 12 x 15 inches (30 x 40 cm). Evenly spread apple or apricot jam on top. Avoid spreading the jam too close to the edges to prevent it from oozing out while baking.

Step 7

Step 7: Cut the remaining dough into strips and arrange them on top in a lattice pattern. Pinch the edges gently to secure the lattice strips.

Step 8

Step 8: Bake in a preheated oven at 338-356°F (170-180°C) for about 15-20 minutes until golden brown. Keep an eye on the pastry to avoid overbaking.

Servings

Imagine the joy on everyone's face when you serve this golden-brown lattice pastry 🥧. For a classic presentation, dust it lightly with powdered sugar just before serving. Feeling a bit more adventurous? Add a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side 🍦. These creamy companions melt beautifully over the warm pastry, creating an irresistible combination. Hosting a brunch? Pair slices of your lattice pastry with a fresh fruit salad and a pot of steaming coffee ☕. The contrast between the tartness of the fruit and the sweet jam filling harmonizes perfectly. For those cozy, stay-at-home vibes, enjoy a slice with a comforting mug of hot chocolate or a spiced chai latte. Trust us, your taste buds will thank you! ✨

Variations

Making this lovely lattice pastry gluten-free is simple. Just substitute the wheat flour with a gluten-free all-purpose flour blend and make sure your baking powder is also gluten-free. 🌾

For a vegan version, replace the butter with a plant-based alternative like coconut oil or margarine 🥥. Use almond or soy milk instead of regular milk, and swap the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, set aside to thicken for a few minutes). Voila! Now, everyone can join the pastry party 🎉.

Faq

How do I know when the yeast is activated?
You should see a frothy layer on the surface of the warm milk mixture after about 10-15 minutes.
Why is it important to let the dough rest in the fridge?
This helps the dough to rise gradually, resulting in a richer flavor and better texture.
Can I use a different type of jam in the pastry?
Absolutely! Feel free to experiment with different flavors like raspberry, peach, or even lemon curd for a unique twist.
What can I do if my dough is too sticky?
Gradually add a bit more flour as you knead, but be cautious not to add too much, which could make the dough tough.
How can I store leftover lattice pastry?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
How can I make sure my lattice pattern stays intact during baking?
Chill the pastry in the fridge for about 10 minutes before baking. This helps the pattern hold its shape better.