Pie with sauerkraut in the oven

How to make yeast pie with sauerkraut in the oven? First, prepare the necessary ingredients for the filling.

Wash the pre-peeled onion and cut it into small cubes.

Drain all the liquid from the sauerkraut. Stew the cabbage in a pan with the addition of oil. To make the cabbage softer, add a little warm water during the quenching process. After 2-3 minutes, add the chopped onion to the cabbage and mix.

Simmer the filling until the cabbage is soft. Add ground black pepper if desired. Cool the filling.

Measure the required ingredients for the dough. Melt the butter in advance and cool it a little. Take vegetable oil without smell. Heat the milk and water slightly.

Sieve the flour through a sieve to enrich it with oxygen. Thanks to this, the dough will rise more easily and will turn out lush and airy.

In a small bowl, combine the yeast, 1 tsp. sugar and warm water. Mix everything and leave for 10-12 minutes to activate the yeast. A lush "cap" should appear on the surface, which confirms that the yeast is of good quality. If the "cap" did not form or rose very weakly, it is better to replace the yeast with others.

To prepare the dough, take a voluminous bowl with high sides. Beat the egg with salt and the rest of the sugar until smooth.

Pour in the warm milk and mix.

Add the activated yeast and mix again.

Pour melted butter and oil, mix.

Pour about 3/4 of the flour into the resulting mass. Mix the dough first with a spoon. You should not pour all the flour at once, because it may be needed less than indicated in the recipe. Excess flour will make the dough heavy.

Add the rest of the flour gradually, mixing the dough with your hands.

Knead a soft, uniform, non-sticky dough. Cover the bowl with a towel and leave in a warm place to rise for 70-80 minutes.

When the dough increases in volume by 2-2.5 times, you can start processing.

Gently knead the dough, put it on a table sprinkled with flour.

Roll the smallest part of the dough into a round layer slightly larger than the diameter of the baking dish.

Grease the bottom and sides of the mold with oil. Any heat-resistant form is suitable: metal, ceramic or glass. Put the rolled out dough in the form, form the sides. I have a mold diameter of 23 cm.

Put the cabbage filling on the dough.

Roll the rest of the dough into a rectangular layer.

Cut the dough into strips about 2-3 cm wide.

Roll each strip into a roll.

Place the filling on top of the resulting rolls. Cover the future cake with a light towel and leave to stand for 15-20 minutes. Turn on the oven at 180 degrees.

Brush the top of the cake with egg yolk.

Bake the cake in an oven preheated to 180°C until golden brown, about 30 minutes. If the top is browned and the inside of the cake is not yet baked, cover it with foil and bake until done. Mode and cooking time may be different. Focus on the features of the oven.

Cool the finished pie with sauerkraut a little, take it out of the mold and serve it. Bon Appetit!