Our agro tourism season in full swing. We picked up some assorted plums and I made my favorite bake – Russian yeast pie. Plums’ taste go great with buckwheat’s, so I added some buckwheat flour for a little “nutty” aftertaste and it worked great.
1 cup milk (I used 2%), lukewarm (buttermilk works too)
2 tbsp. whipped butter
2 tbsp. sugar
1 tsp. salt
2 cups all-purpose flour
1/2 cup buckwheat flour
1 tsp. dried yeast
About 1 lb. plums, pitted and sliced in half
1 tsp. corn starch
2-3 tbsp. sugar or for taste
about 2 tbsp. sliced almonds
Mix together warm milk, sugar, butter and salt, add both flour and yeast. Knead until the dough is smooth and elastic about 5 minutes. Cover and let rise in double for an hour.
Divide dough into 2/3 and 1/3 parts, roll bigger part in parchment paper, place in baking sheet. Cut remaining part into 9 parts, roll it into ropes to make edges and grid with 12 holes. Brushing dough with egg yolk or brewed tea for bright colored crust is optional, but recommended.
Mix together plum halves, sugar and starch. Put 2-3 plums on top, sprinkle with sliced almonds and let stay, uncovered, until oven heats up to 350F.
Place baking sheet with pie in the middle of oven and bake about 30 minutes. Remove from oven, cover with kitchen towel and let rest about 15 minutes. Cut in 12 servings.
This dough very good for small buns and rolls too.