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A rustic treat with sweet homemade apricot jam, generously spread on a Russian sweet yeast dough called Sdobnoe (сдобное тесто). Not your ordinary pie pastry, almost a cake or slice, so delicious and so Russian - Apricot Pirog Pie (Пирог из дрожжевого теста с вареньем)
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Apricot Jam Slice (Пирог с вареньем)

Russian Apricot Jam Slice is not your ordinary pie pastry, almost a cake or slice. Homemade apricot jam, spread on a Russian sweet yeast dough. Not your ordinary pie pastry, almost a cake or slice, so delicious - Russian Apricot Jam Slice Pirog
Course Dessert
Cuisine Russian
Keyword apricot jam slice
Prep Time 1 hour 40 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Author Peter's Food Adventures

Ingredients

Bread Maker Dough Ingredients

  • 1 cup milk lukewarm
  • 2 large eggs
  • 6 tablespoon sugar
  • 4 tablespoons vegetable oil melted butter is better
  • 1 teaspoon vanilla
  • 3⅓ cups of flour
  • 2 teaspoons bread machine yeast

Traditional Sweet Yeast Dough Ingredients

  • 1 ⅓ cups lukewarm warm milk
  • 1 tablespoon yeast
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups flour plus more for kneading
  • 2 eggs
  • 5 tablespoons oil or melted butter

Apricot Jam Slice Ingredients

  • homemade apricot jam
  • egg wash

Instructions

Bread Maker Instructions

  • Place bread maker ingredients in the order listed (minus apricot jam and egg wash) into your bread machine and select the dough program. Takes about 90 minutes.

Traditional Sweet Yeast Dough Instructions

  • Pour yeast, ½ of the lukewarm milk in a bowl and 1 tablespoon sugar. Whisk together and mix in ½ cup of flour. Allow to site for 15 minutes in a warm place until it starts to bubble and foam, then the yeast is activated.
  • In a bowl, mix together 2 eggs, 1 teaspoon salt, 5 tablespoons sugar, 5 tablespoons oil. Pour into the yeast mixture and slowly add the remaining flour until it forms a dough ball.  Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic.
  • Place back into bowl, cover with cling wrap. Place in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and you are ready to use.

Making Apricot Jam Slice

  • Preheat oven to 325°F/160°C.
  • When the dough is ready, roll out the dough on a lightly floured surface, into the shape of the baking sheet. Roll it out to about ½ cm thick, or ¼ inch thick and place on top of the parchment. Cut the edges of the dough off, and set aside for the lattice ribbons.
  • Spread a layer of homemade apricot jam across the pie. The surface area of the dough should be completely covered with the apricot jam.
  • With the remaining dough, roll out into thin strips the length of the pie. The strips should be about 3 cm wide, and rolled out flat, not round. For a fancier effect, slice small symmetrical cuts diagonally along the length of the dough strip (resembling a christmas tree effect). When this cooks, it will resemble a leafy vine.
  • Take the egg wash and lightly brush on all the exposed dough pieces.
  • Place in the the oven for about 20 minutes until the dough starts to turn golden brown. Check that the base of the pie is cooked underneath. If needed, keep in oven for another 5-10 minutes, keep checking until you are happy with it. Mine took around 25 minutes.
  • Remove from the oven, cool and serve with tea or a glass of milk.