• 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%)


  • 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!


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.


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! ✨


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 🎉.


  • 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.

Nutrition facts

Delicious and simple Russian jam pie
Recipe Yield:1 pastry
Calories:Calories per serving
Calories (Min - Max):150 - 200
Total Fat:7g
Saturated Fat:3g
Total Carbohydrate:20g
Total Sugars:10g