Raspberry pies made from yeast dough

Start conjuring with the dough! Slightly warm the milk, add yeast and a little sugar. Let the yeast wake up and show their power for a few minutes. This will be the key to the airiness of your pies.

In a separate bowl, combine the egg, remaining sugar, milk with yeast, and melted butter. Add a pinch of vanillin and salt to enhance the flavor of each ingredient. Mix thoroughly to create the perfect base for the dough.

Sift the flour into a spacious bowl. Pour in the liquid mixture, stirring vigorously to avoid lumps. Knead a soft and pliable dough. Let it rest in a warm place under a cozy towel for an hour - let it gather strength and increase in volume.

Prepare the filling: mix sugar with starch in a separate cup. Prepare the raspberries gently – it is better not to wash them to preserve the juiciness. If you cannot avoid it, carefully wash the berries and dry them on soft napkins.

Divide the dough into 16 equal parts and carefully roll them into balls. On a floured board, roll the balls into thin tortillas, covering the rest with film so they don't dry out - the secret to juicy pies.

Put a teaspoon of sugar mixed with starch in the center of each flatbread, and a tablespoon of juicy raspberries on top. Don't overdo it, so that the pies retain their shape when baking.

Carefully pinch the edges of the pie, as if sealing the summer mood inside. Turn seam down and place on a greased baking sheet, leaving enough space between the pies so they can breathe freely.

Whisk the egg with water and gently brush this mixture over the surface of the pies. Place in a preheated oven at 180°C for 25–30 minutes, until golden brown. Place the finished pies on a wire rack and let them cool to fully reveal their taste and aroma.