Imported from Instagram
Bear’s Honey-Raspberry Pie
A layered yeast pie with a honey filling and raspberry jam. The top is decorated with a braided border and a pastry lattice, and before serving, the pie can be garnished with strawberries, sour cream, or whipped cream.
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Ingredients
- 400 ml Milk (Warm, for the dough)
- 600 g Wheat flour (2–3 tbsp are used when preparing the starter; add the remainder gradually)
- 11 g Yeast (1 packet; the source specifies 10–12 g)
- Salt (1 pinch)
- 80 g Sugar
- 100 ml Butter (Melted or liquid, as specified in the recipe)
- 1 Egg (For the dough)
- 250 g Honey (Divide into two portions for the two filling layers)
- 100 g Raspberry jam
- 1 Egg (For brushing the pie)
- 30 ml Milk (Mix with the egg for brushing)
- Strawberries (For decorating before serving)
- Sour cream or whipped cream (Optional, for serving on top)
Steps
- 1
Pour the warm milk into a large bowl. Add the yeast, sugar, and 2–3 tbsp of flour, then mix until smooth.
- 2
Leave the mixture for 10 minutes to activate the yeast.
- 3
Add the egg, salt, and butter to the starter. Mix.
- 4
Gradually add the remaining flour, mixing after each addition, until a dough forms.
- 5
Transfer the dough to a work surface and knead it by hand. The dough is ready when it no longer sticks to your hands.
- 6
Transfer the dough to a large bowl and place it in a warm spot for 20 minutes.
- 7
Divide the dough into 4 portions.
- 8
Roll each portion into a round layer 1.5–2 cm thick.
- 9
For the first layer, place one round of dough and drizzle it with the first portion of honey.
- 10
Cover with the second round of dough and spread it with the raspberry jam.
- 11
Place the third layer of dough on top and drizzle it with the second portion of honey.
- 12
Use the fourth portion of dough for decoration: form a braid around the edge of the pie and a lattice in the center.
- 13
Mix one egg with 30 ml of milk and brush the surface of the pie with this mixture.
- 14
Bake the pie for 30–45 minutes at 180 °C.
- 15
Decorate the finished pie with strawberries and serve.
Notes
The author does not specify the exact diameter of the pie, how to shape the edges, or the cooling time after baking. If desired, serve with sour cream or whipped cream.
Nutrition per serving
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