Pie made from purchased yeast dough in a slow cooker. Yeast Fruit Pie: Pastry with apples in a slow cooker

06.05.2019 Desserts and cakes

Date: 2013-08-19

Hello dear visitors of our site! I want to offer you a recipe for apple pie in a slow cooker made from yeast dough. The pie turns out to be extremely tasty, be sure to try it!

Ingredients for the dough:

Flour - 350 gr.
Instant dry yeast - 1.5 tsp
Sugar - 0.5 tbsp.
Eggs - 1 pc.
Milk - 0.5 tbsp. (for 250 ml)
Butter - 75 gr.
Salt - a pinch
Vanillin

Ingredients for the filling:

Apples - 5 pcs. (medium)
Sugar - 0.5 tbsp.
Lemon - 0.5 pcs.

How to make apple pie in a slow cooker:

Dissolve yeast in warm milk, add 1 tbsp. sugar and leave in a warm place until the mixture begins to bubble.

Make a hole in a hill of flour and pour the mixture into it, add eggs, melted butter and the rest of the ingredients, knead soft elastic dough, cover with a dry towel and leave to proof in a warm place for several hours. After the dough has doubled, knead and leave to rise again.

At this time, let's prepare the filling for our yeast apple pie. Peel and core the apples, rub on coarse grater, squeeze a lemon into them so that they do not darken, add sugar. Mix everything thoroughly.

Lubricate the multicooker bowl with vegetable oil (you can also lay baking paper on the bottom).

Divide the finished dough into 2 unequal parts, roll out most of it with a rolling pin and put in a bowl, forming sides.

Put the prepared filling on the dough.

Gently lay the second part of the dough on top, pinch the edges.

Turn on the heat for 10 minutes, then turn off the multicooker and leave the dough for another 30 minutes under the closed lid. Then, without opening the lid, set the "Bake" mode to 40 minutes. After the beep, gently flip Apple pie using a steaming container and bake on the same setting for another 20 minutes.

The slow cooker yeast apple pie is ready!

Every hostess knows that yeast dough loves attention and respect for himself. Yes, it is somewhat capricious and fastidious. But what a fragrant, tasty and blush baking turns out to be. The spirit of the holiday begins to soar through the house long before ready-made pies will lie on the table, beckoning everyone with their smell and appearance.

And the thing is that from childhood we remember how grandmother was preparing for the mystery of baking yeast pies in a Russian oven. In the evening, firewood was cut and brought into the house. In the morning the stove was melted and the cheerful crackling woke up all the household. And in a wooden barrel specially designed for kneading dough, the tender and fragrant dough was already "breathing". Hurray, there will be pies!

Today, every housewife can bake a yeast cake in a multicooker. You just need to choose correct recipe and know a few secrets of successful yeast baking.

Smell of Summer Pie

Baking with apples is always associated with the beginning of summer, when the first early apples... And this smell is in the air until late autumn - delicious, aromatic and so warm in summer.

Yeast pie with apples in a slow cooker is an attribute of summer family tea on a cozy veranda in the rays of the setting sun.

Ingredients

For the test:

Milk - 250 ml.
Water - 250 ml.
Butter - 100 gr.
Refined vegetable oil - 50 gr.
Chicken eggs - 4 pcs.
Pressed yeast - 75 gr.
Sugar - 3-4 tbsp. l.
Salt - 1 tsp
Flour - as needed
Vanilla - optional.

The dough according to this recipe turns out to be neutral - neither sweet nor salty. If you like sweeter pastries, add more sugar, if more spicy, add salt.

For filling:

Sweet and sour apples - 500 gr.
Sugar - ½ cup
Cinnamon - optional.

Sweet apples will remain harsh after baking, but will release more juice, which can make the pie a little slimy inside. Sweet and sour varieties become crumbly and less juicy. But for sour apples you need to add a little more sugar. This fruit is remarkably “friendly” with cinnamon. But don't add too much of it - the cake will be sugary.

Preparation

Boil milk and water, mix and cool to a comfortable body temperature. It is easy to check without a thermometer. If the fingers are not hot in the liquid, you can proceed with further actions.
Add sugar and salt to the water-milk liquid ( vanilla sugar optional) and stir to dissolve the crystals.
We add yeast, having previously crumbled them with our hands. Mix again and leave in a warm place for 5-10 minutes, so that all the ingredients "make friends" with each other. Small bubbles will appear on the surface, resembling weak foam. The yeast starts to work.

Meanwhile, break the eggs in a separate container and beat with a fork until smooth. Melt the oil in a water bath to a liquid state.
Add eggs and butter to yeast liquid and stir gently.

We start adding flour in small portions. The consistency of the dough should be elastic, but soft enough.

Knead until it stops sticking to your hands. And vegetable oil will help with this. We add it at the very end of the batch and continue the process so that the dough completely absorbs the oil.
We form a ball from the dough, leave it in a container and put it in a warm place, without drafts, covering it with a cotton towel. So it should stand for about 1.5-2 hours.
During the proving process, the contents of the container will increase in volume. It is necessary to carry out two "kneading" - lightly press down the dough around the perimeter so that it settles. As soon as it rises for the third time, you need to start forming the cake.

While the dough is brewing, we prepare the filling. Peel the previously washed apples and cut them into small cubes or slices, removing the core with seeds and fruit scales.
Lubricate the bowl in a multicooker with vegetable oil and sprinkle with flour. Separate a piece of dough (the size depends on the volume of the bowl). We form a pancake from it in bunches and spread it on the bottom so as to form sufficiently high sides.
We spread the apples, sprinkling them with sugar and cinnamon. Cover the top with a "pancake" of dough. We pinch the edges slightly.
With a fork we make punctures in several places so that excess air comes out during baking and the top of the cake does not burst.
In a multicooker, turn on the "Heating" mode for 10-15 minutes so that the cake "comes up" before baking. Lubricate with a beaten egg. This will give appetizing crust ready-made pie.
Then we set the "Baking" mode for 45-50 minutes.

Remove the finished cake slightly cooled down using a steamer rack.

Before serving, you can sprinkle icing sugar and decorate fresh berries or a sprig of mint.

A yeast cake in a slow cooker will not have this golden brown like in a rustic stove or oven. Sprinkle it with powdered sugar on top or pour chocolate icing... This is the only downside to baking in this kitchen appliance.

Yeast dough is "afraid" of drafts, strong vibrations and movements. Provide him complete peace, then the pastries will turn out to be airy and fluffy.

If you add large quantity flour - pies will be tough and not so fluffy.

Be sure to add salt to the dough, even if it is sweet pastries... Yeast is not so active without it. Accordingly, the expected splendor will not be. In addition, without salt, ready-made pies will quickly turn stale.

Cover the finished baked goods while still hot with a cotton towel to "rest". Then the pies will be soft for a long time.

Do not pack refrigerated cakes in plastic bags... They, of course, will not harden longer, but the taste will deteriorate from this.

Want to yeast baked goods turned out to be great - do not use kitchen mechanisms while preparing the dough. It "loves" the warmth of human hands very much.

Grandma's advice or age-old prejudice - do not start working with the test in a bad mood or if you are offended by someone. The pies will fail.

vmultivarkefaq.ru

"Lacy pie" in a slow cooker made from yeast dough for Christmas

first grade flour - 350 gr
chicken yolks- 2 pcs.
milk (fat content 2.5%) - 80 ml
sugar - 2.5-3 tbsp.
vanilla sugar - 40 gr
butter - 2.5-3 tbsp
dry fast yeast- 1 tbsp.
salt - on the tip of a knife

liquid honey - 1 tbsp.
icing sugar - 1 tablespoon

Baking of this kind is unlikely to benefit your body, but it will certainly pamper you with its delicious aroma and taste. It will be a lacy yeast pie in a slow cooker, worthy of a festive table.

We will knead the yeast dough for this pie according to all the rules and using maximum number useful ingredients... That is, if you can safely do without chicken eggs in yeast dough, butter and milk, then this time we will not save, but the result will certainly conquer you for a long time! This cake is a bit troublesome to “sculpt” beautifully, but then it is very convenient to divide it into lace buns.

In our family, lace cake is a festive pastry, and it certainly decorates New Year's table... But if you mix the filling of dried apricots and raisins into the dough, then such a pie immediately turns into a Christmas one!

My multicooker REDMOND RMC-M4524 perfectly copes with any, even the most complex baked goods, so entrust it birthday cake you can be completely calm. And I am happy to share with the readers of vmultivarkah.ru the recipe for this amazingly tasty, festive, elegant yeast cake in a multicooker.

To make a cake, you need to use products of the same room temperature(except milk, it should be warm), so prepare everything in advance.
Warm up some milk immediately (in microwave oven 30 seconds is enough). Dissolve yeast and a spoonful of sugar in warm milk. Leave it on for 5 minutes - the frothed yeast is ready for brewing.
Pour yeast into a deep bowl. Add remaining sugar, vanilla sugar, yolks and salt. Add the sifted flour little by little and stir the dough with a spoon. At that moment, when the spoon is already turning with great difficulty in the dough, stir in softened butter (2.5 tablespoons). Now add the flour further, but knead the dough by hand, as soon as it stops sticking to your hands - stop.
Cover the dough with a cloth. Leave to come.
In about an hour and a half, the dough will triple in size.
Siege it and let it come up again - in 40 minutes it will come up again.
Now roll out the dough thinly on the sprinkled with flour cutting board... Cut out the circles with a glass. Place three circles overlapping each other.
Roll the dough into a tube.
Cut each tube into 2 pieces. Thus, shape the future "lace" of the whole dough.
Brush the bottom of the bowl with the remaining butter. Place the resulting dough buns in it.
Turn on "Heating" for 10 minutes and turn it off (not to be confused with the "Warm-up" mode). During this time, the buns will rise and begin to adhere tightly to one another, forming a "lace" cake.
On top, brush the cake with melted or fresh runny honey using a silicone brush.
I bake a yeast cake in a Redmond multicooker on the Bake mode for 40 minutes. I think many people have a similar program.
Turn it over using the basket steamer. Place in a bowl and bake on the other side for another 15 minutes.
Be sure to let the finished yeast pie cool.
Before serving on festive table sprinkle the "Lace" cake with powdered sugar.

As you can see, my lace cake in a multicooker turns out to be very elegant, and although I bake it most often on New Year and Christmas, yet sometimes you just want to arrange a holiday for your family or guests on any day. Bon Appetit!

vmultivarkah.ru

Yeast pies in a slow cooker with different fillings

Every housewife knows that yeast dough does not tolerate haste and fuss, and even drafts. Surely everyone from childhood remembers how mom or grandmother from the early morning cooked dough, melted the oven and watched the dough, which was about to escape from the tub. After a while, a delicious and aromatic smell spread through the house. homemade baked goods incomparable with anything. Today, housewives prefer to cook yeast pie in a multicooker, which turns out to be no less appetizing, and saves time and labor significantly.

Advantages of multicooker cooking

Those who have not yet had time to acquire this smart device should hurry up to do it, because its merits simply cannot be counted. The first and foremost is high benefit of the dishes that she prepares, and all thanks to the gentle regimen, which allows you to preserve the maximum of vitamins and nutrients in the products. This perfect solution for those who follow a diet, because in a multicooker food burning and getting a fried crust is excluded - the main culprit of many diseases of the gastrointestinal tract.

In this appliance you can cook with minimum amount oils. The food is not splashed, allowing you to keep the kitchen clean, and while the food is languishing in it, the hostess can do other things, because she does not need to control the preparation. So a yeast-based dough pie in a multicooker turns out to be excellent: high, fluffy, as baked goods from this type of dough should be. The filling is completely baked due to the uniform heating of the bowl over the entire surface. In addition, the process of cooking in a multicooker will be shorter than baking in the oven, which can save up to 30% of your time.

There are many recipes for making yeast pies in a multicooker with the most different kinds fillings. Since ancient times, cabbage and fish and meat have been the filling for such baked goods. V summer time the hostesses baked buns with berries and fruits, and in the fall - with mushrooms and vegetables.

It was the main food on the road, in the arable land and in the field. Pie in Russia is a symbol of economy and comfort. In the house, where there was a constant smell of pies, they lived amicably and well.

Recipe for yeast pie with white cabbage in a slow cooker

Yeast cake with white cabbage in a multicooker is a classic of the genre. Often the direct "neighbors" of cabbage are boiled eggs and green onions... It goes well with meat, carrots.

A pie with cabbage

Ingredients:

milk - 300 ml;
granulated sugar in the amount of 4 tbsp. l .;
wheat flour - 6 tbsp. l. for dough and about 450 g for the main dough;
dry yeast in the amount of 11 g or fresh pressed - 25-30 g;
two fresh chicken eggs for the main dough and 4 for the filling;
salt in the amount of 1 tsp;
vegetable oil- 130 ml for the dough, a slice of butter and a little more lean for frying;
half a fork of white cabbage;
one simple head onions;
one medium-sized carrot.

Cooking steps:

To get a yeast pie with white cabbage using this recipe in a slow cooker, you must first prepare the filling. Peel the onion, chop and fry in a mixture of two oils. A little weather add peeled and grated carrots to it. Chop the cabbage, sprinkle with salt and mash with your hands. Send to the pan with vegetables. Pour in a little water so that the ingredients are stewed, not fried. After 10 minutes, discard the vegetables in a colander and put in a suitable container, adding boiled and chopped eggs to them.

To prepare the dough, add sugar, yeast and flour to warm milk. Give a uniform consistency and leave in a warm place for half an hour. Beat 2 eggs with a teaspoon of salt, pass the flour through a sieve. Pour eggs, vegetable oil into the dough and gradually add flour, stirring the composition. Soft, airy and live dough leave for half an hour, and then divide into two approximately equal parts: one will serve as the bottom, and the second will cover the filling on top. If you think there is too much dough, you can separate it by making buns out of it. Put the finished pie in a multicooker bowl, pre-oiled, select the "Baking" program, and the cooking time is 1 hour. If necessary, turn the cake over and bake until tender.

Recipe for pie with potatoes from yeast dough in a slow cooker

It is satisfying and inexpensive dish can become the king of the table, because everything you need to make a pie with potatoes from yeast-based dough in a multicooker can be found on the shelves of kitchen cabinets of any housewife. If desired, you can add a clove of garlic to the filling and then it will simply be impossible to resist the aroma of this dish.

Ingredients:

milk in a volume of 200 ml, although kefir can also be used;
a hundred-gram piece of butter or regular margarine;
dry yeast - 2.5 tsp;
granulated sugar - 1 tbsp. l .;
one or two raw eggs;
a pinch of salt;
about 750 g flour;
four to five medium potatoes;
salt and pepper to taste;
cheese optional;
one onion;
one carrot.

Cooking steps:

To implement this recipe for a yeast dough pie in a slow cooker, you need to warm up the milk and dilute the yeast in it, adding sugar and three to four tablespoons of flour. Give a uniform consistency and put the dough for half an hour in a warm place, covered with a cotton cloth. Melt the butter, wipe the eggs with salt and pour into the brew that has just arrived. Pouring flour in parts, knead the dough and also give time to come up. Boil potatoes, mash with a fork. Fry onions and carrots and mix with potatoes, adding grated cheese if desired.

Make 7 of the matching test equal parts... Using a rolling pin, form cakes from them, put the filling in the center, also divided into 7 parts, and pinch the edges, that is, you should get buns. Place them on the bottom of a greased chamomile-shaped bowl and turn on the "Warm" mode so that the cake comes up a little. After lubricate it raw yolk, select the Baking program for 1 hour. If the cake is not baked, turn it upside down and turn on the same mode, checking the readiness with a knife or fork.

Sweet yeast pie with cottage cheese in a slow cooker

Sweet yeast pies in a slow cooker - favorite treat both adults and children. They are prepared with jam, jam, fresh fruit and berries curd filling... Incredibly satisfying and delicious, they are perfect for tea. In summer they are good with compote or fruit drink.

Ingredients:

warm water or milk in the amount of one multi-glass;
vegetable oil in the amount of 2 tbsp. l .;
one raw egg for the filling and, if desired, one egg for the dough;
dry fast acting yeast- 1 tsp;
½ tsp salt;
granulated sugar - 1 tsp;
two to three multi-glasses of flour;
cottage cheese in a volume of 400 g;
a small bunch of green onions;
fresh herbs- Dill.

Cooking steps:

To get a yeast pie with cottage cheese in a slow cooker, dissolve yeast in heated water, add salt, sugar, add an egg and vegetable oil. Add homogeneity to the consistency and gradually add flour to make a soft and elastic dough. Cover with a clean cloth and place in a warm corner for 30-60 minutes. Guided by this recipe for making a yeast-based pie in a multicooker with a photo, start filling, kneading cottage cheese in a cup, adding an egg and finely chopped greens, onions to it. Sprinkle with salt, roll out a layer about half a centimeter thick with a rolling pin.

Spread the filling evenly over it and roll up the roll. Lubricate the bottom of the appliance bowl with oil, lay out the roll, rolling it up in a ball, and turn on the multicooker on "Heating" for about 5-10 minutes. Then select the "Baking" program, setting the time to 1 hour. After incident, turn over and brown for another quarter of an hour.

Yeast Fruit Pie: Pastry with apples in a slow cooker

Incredibly good yeast pie with apples in a slow cooker, made from the first juicy fruits, a " White filling»Will give baked goods pleasant sourness.

Ingredients:

milk - 250 ml;
a piece of butter or regular margarine 150 g;
five grams of dry yeast is half a bag;
two raw eggs;
½ tsp salt;
a pinch of vanillin;
flour - 700 g;
for the filling - 3-4 apples, sugar and cinnamon - optional.

Cooking steps:

As in previous cases, you first need to make a dough from milk, yeast, a small amount of sugar and a few tablespoons of flour. Then add eggs, beaten with sugar, melted butter, vanillin, salt and flour into it. The resulting dough is enough for two cakes, so you can divide it and put one part in the freezer. Divide the remaining part into two pieces of unequal size: knead a large one with your hands or with a rolling pin and put it on the bottom of a greased bowl, making small sides. Sprinkle the bottom with grated apples, sugar and cinnamon, cover the top with a second layer of dough and pinch the edges.

After the end of the ten-minute "Warm-up" mode, set the "Baking" program for 35 minutes. Then turn the pastry over and bake for another 10-15 minutes. Such a yeast cake in a multicooker can be prepared with any fruit.

Yeast pie stuffed with meat in a slow cooker

For baking with meat, you can take any minced meat: chicken, pork and beef, turkey, etc.

Ingredients:

Wheat flour in the amount of 300 g;
milk - 250 ml;
a sixty gram piece of butter and a little more to grease the bowl;
salt in the amount of 1 tsp;
the same amount of dry yeast;
chopped meat- 300 g.

Cooking steps:

To get a yeast pie with meat in a slow cooker, you need to melt the butter, mix with milk, and in a separate bowl combine flour with yeast and salt. Add flour with milk mixture, knead the dough and leave for half an hour. Divide into two unequal parts: one will play the role of the bottom, the other "cover". Lay out the filling, pinch the edges. The baking time is 50 minutes on one side and 20 minutes on the other.

Puff yeast dough pie in a slow cooker with cherry jam

A pie made from yeast puff pastry in a multicooker is prepared even faster, since the ready-made dough can be purchased at the store and free yourself from the need to make it.

Ingredients:

puff pastry- 250 g;
Cherry jam pitted - 250 g;
starch in the amount of 4 tsp;
vegetable oil;
powdered sugar.

Cooking steps:

To make a yeast pie with jam in a slow cooker, you need to roll out the dough into a flat rectangular layer. Mix the jam with the starch and place it diagonally across the rectangle. Roll into a roll, pinching the edges. Now this roll needs to be twisted with a "snail" and put on the bottom of a greased bowl. After heating for 10 minutes, set the Baking program to 1 hour, in the middle of which the cake must be turned over.

Multicooker fish yeast pie: lean recipe

This fish pie from yeast dough, cooked in a multicooker, you can cook on Wednesdays and Fridays - fast days, and if you replace the filling with vegetable, then the entire post before Easter.

Ingredients:

flour in the amount of 2 glasses;
a little more than half a glass of water and 3 tbsp. l .;
vegetable oil - 2 tbsp. l .;
dry yeast - 1 tsp;
granulated sugar - 1 tsp;
salt - 1.5 tsp;
minced fish - 300 g;
seasonings to taste.

Cooking steps:

To get a lean yeast cake in a slow cooker, mix yeast with sugar and pour into warm water in a volume of 3 tbsp. l. Add vegetable oil, yeast and flour to the rest of the water, knead the dough and remove to a warm place for an hour. Cover the multicooker bowl with oil, divide the dough in half, roll out one part and put it on the bottom of the bowl, lifting the sides. Cover by minced fish and seal with the second rolled dough half by pinching the edges. Set the "Baking" mode for 60 minutes and enjoy delicious dish... Bon Appetit!

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Yeast pie with apples in a slow cooker

Yeast and unleavened, puff and shortbread, biscuit and meringue, small and large, open and closed - the variety of apple pies is amazing. The options for filling for apple pies are also varied - this and fresh apples sliced and grated and fried, and applesauce, with the addition of cinnamon, vanillin, cranberries - there are a lot of options! And today we are again baking a yeast pie with apples in a slow cooker according to the recipe that Nadezhda shared with us. The pie turns out to be lush, soft, very aromatic and tasty. Enjoy your tea!

Ingredients:

250 ml warm milk
150 g butter or margarine (melt)
0.5 sachet dry instant yeast(5 g)
150 g sugar
2 eggs
0.5 tsp salt
vanillin
flour (about 700 g)

apples - 3 - 4 pieces
sugar, cinnamon - to taste

Yeast pie with apples in a slow cooker:

Knead a soft elastic dough. Detailed description here - "yeast dough".

Cover the dough with a clean towel or cling film, and put in a warm place for proofing. The dough should increase in size, two to three times.

When the dough has risen, divide it into two parts. One piece is for one pie. The second can be put in the refrigerator (for tomorrow) or in the freezer (if you do not plan to use it soon).

And you can do as I do - according to Natasha's recipes, cook sweet buns in the oven, buns with poppy seeds or buns with condensed milk. True, their number will be less.

How to make a yeast pie with apples in a slow cooker:

We divide one part of the dough into two pieces, one of which should be slightly larger than the other.

Grease the multicooker bowl with butter.

Use your hands (you can use a rolling pin) to knead a layer of dough (most of it).

Put in a bowl, form sides around the entire circle (I have them 3 cm in height).

Put finely chopped (or grated) apples with sugar and cinnamon (optional) in the resulting niche.

Put the second layer of dough on top (the smaller part) and again gently with your hands so that the dough does not break, fasten the pie in a circle, crush the edges.

Let the pie rise in a slow cooker, on the "heating" for about 20 minutes.

Grease a yeast pie with apples in a slow cooker with a beaten egg.

Bake in bake mode for 35 minutes, then turn over using the steaming tray. And bake for another 10 minutes. There is no point in keeping it any longer, as the cake will become crispy and dry.

The dough has time to bake perfectly, Apple juice does not follow.

Take out the finished yeast apple pie from the multicooker using the "steaming" basket.

Enjoy your tea! 🙂

In our age of technological progress in kitchens modern housewives there are more and more electronic assistants and assistants who allow without special efforts cook delicious and healthy meals... One of these helpers is a multicooker.
I have been using my slow cooker for about a year, one might say, thanks to her, I fell in love with cooking. And when you do something that you like, you start experimenting. I’ll say right away - it so happened that I don’t have an oven. But, as practice has shown, a dish according to almost any recipe can be prepared in a multicooker, knowing some of the features of cooking in it.
In this post I want to give some tips for yeast baking in a slow cooker. They are universal for cakes, buns, bread, and yeast-based pies. I have already described a lot in recipe reviews, and now I decided to combine all the tips into one article, maybe it will be useful to someone.
1. The amount of the test. For one bookmark in a five-liter bowl, the optimal dough mass is about 800 g. Usually I am guided by the amount of flour in the recipe, it should be no more than 500 g (optimal - 400-450). In this case ready product will rise almost to the very lid of the multicooker, but at the same time it will not stick to it (once the raised dough came out of the multicooker, opening its lid!)
2. Proofing. It is very convenient to use a multicooker for proving dough and dough. In this case, it is better to choose the “Multipovar” mode with a temperature of 35-40 degrees, or the “Yogurt” mode (for dough I put it for 30-35 minutes, for the second rise for 1 hour and for proofing before baking for 40-45 minutes). I do not recommend using the "Heating" mode, as advised in some recipes, since the temperature for proofing is too high. But if for some reason you cannot use the "Yogurt" or "Multi-cook" modes, you can turn on the "Heating" with an empty bowl for 10 minutes, then wait until the bowl has cooled down a little, and only then put the dough there. But, I repeat, this option is not the best.
The dough can be placed in the bowl directly in the bowl, placing paper on the bottom of the bowl so as not to damage the coating (I use paper towel). Ready dough I put it directly into the bowl, after having slightly greased it with sunflower oil.
3. Forming. One of the nuances of cooking in a multicooker is the impossibility of getting buns as such. I tried different shapes(and buns, and rolls, and spirals, and pigtails ...), but the output is always a pie in the shape of a bowl. But if you want to bake small cakes, then you can use ready-made paper forms, only you won't put a lot of them in a bowl.
It will also not work to bake a cake with any dough decorations (well, there are all kinds of pigtails, leaves, flowers, and so on). In the finished product, all these decorations lose their shape.
4. Prepared products: proofing and baking. Before placing prepared items in the bowl, I recommend covering the inside with well-oiled baking paper. In this case, the product will bake well, the crust will not burn (this is especially important when baking from sweet butter dough, for example, cakes and sweet rolls, as well as for products with raisins, which burn a little when in contact with the bowl) and the finished product can be easily removed. It is necessary to lubricate the paper very well, otherwise another problem may arise - the difficulty of separating it from the finished cake.
Proofing before baking usually takes 40-45 minutes. In my multicooker there is a "Bread" mode, which consists of two stages: proofing and baking, I often use it, setting the time of each stage I need. But if there is no such mode, we first use the "Multipovar" 35-40 degrees (or the "Yogurt" mode), and then turn on the "Baking" for the time we need. I usually bake for 1 hour. You will have to choose the baking time yourself, based on the recipe and the power of your wonderful saucepan, it is difficult to give any universal advice here.
Another nuance familiar to the hostesses of multicooker is the pale top. There are two options: either turn the product over and bake for 10-15 minutes on the other side (while the bowl does not need to be lined with paper), or cover the finished product with glaze (for example, cake or pie).
5. Other recommendations. Although the buns stick together into a single cake during baking, it is still better to shape them separately and put them in a bowl with “chamomile”, greasing them well with butter on the sides. In this case, in finished form it will be easier to separate them from each other. True, they will be semicircular (and the central one does not look like a bun at all), but this will not affect the taste. I divide the above amount of dough into 8 parts and put one in the center, and the rest in a circle.
And further. Sometimes in recipes (for example, bread, where the dough rises for 8-12 hours), the yeast dough is laid out in an unheated oven and baked immediately. But this method is not suitable for a multicooker. Before baking, the dough must always be proofed! Otherwise, you risk getting a flat, unbaked product.
6. What not to do when baking yeast dough products in a multicooker.
Firstly, as I already wrote above, you should not use the "Heating" mode for proving the dough.
Secondly, I do not recommend opening the lid during baking (you can open the dough when proving, but opening the lid during baking disrupts the process technology, which can have a bad effect on the final result).
Thirdly, after the end of the baking process, you should not leave the finished product at closed lid more than 10-15 minutes. Better to immediately open the lid and remove it. Otherwise, the cake will simply damp.
Likewise, baking yeast products in a multicooker, you will not be able to use the Delayed Start program. But this is primarily due to the characteristics of the yeast dough.
I hope these tips are helpful to someone. I will add a few more photos for clarity. I have already posted some of them in the comments to the recipes, but I think they will be very appropriate here.

This is how your pastry will look like. In this photo bread "Chamomile" (lean yeast dough) according to the recipe of Natalia Prokhorova. The photo shows a slightly burnt raisins - I did not use oiled paper when baking.

These are buns with poppy seeds made from sweet pastry (with milk, eggs and butter) according to a different recipe. The view is about the same as that of "Camomile" from the previous photo.

These are buns according to the recipe for "Chamomile Pie" with Streusel "by cook olyaivanchenko75. This photo shows how they are separated from each other ready-made buns and what shape they have.

These are baked goods according to the "Classic Brioche" recipe, the author of the recipe is Marina Marmeladinka. Made in small forms for Easter cakes. The diameter of the mold is about 7 cm; if my memory serves me, four such forms fit into the bowl.

"The cake that always turns out," the author of the recipe is Nina the super-grandmother. I baked it on both sides, so it's flat. The dough, kneaded from half of the ingredients, at the last proofing got out of the multicooker, when kneading from a third of the ingredients, it rose to the lid and stuck to it (the amount of dough was normal, but I put it on proofing for 1 hour, it turned out to be a bit too much), so I had to turn it over and bake on the second side to hide all the resulting disgrace.
Well, that's all, perhaps. I wish you all successful baking!

Every housewife knows that yeast dough loves attention and respect for herself. Yes, it is somewhat capricious and fastidious. But what a fragrant, tasty and blush baking turns out to be. The spirit of the holiday begins to soar through the house long before the ready-made pies lie on the table, beckoning everyone with their smell and appearance.

Today, every housewife can bake a yeast cake in a multicooker. You just need to choose the right recipe and know a few secrets of successful yeast baking.

Smell of Summer Pie

Apple baked goods are always associated with the beginning of summer, when the first early apples appear. And this smell is in the air until late autumn - delicious, aromatic and so warm in summer.

Yeast pie with apples in a slow cooker is an attribute of summer family tea on a cozy veranda in the rays of the setting sun.

Ingredients

For the test:

Milk - 250 ml.
Water - 250 ml.
Butter - 100 gr.
Refined vegetable oil - 50 gr.
Chicken eggs - 4 pcs.
Pressed yeast - 75 gr.
Sugar - 3-4 tbsp. l.
Salt - 1 tsp
Flour - as needed
Vanilla - optional.

The dough according to this recipe turns out to be neutral - neither sweet nor salty. If you like sweeter pastries, add more sugar, if more spicy, add salt.

For filling:

Sweet and sour apples - 500 gr.
Sugar - ½ cup
Cinnamon - optional.

Sweet apples will remain harsh after baking, but will release more juice, which can make the pie a little slimy inside. Sweet and sour varieties become crumbly and less juicy. But for sour apples, you need to add a little more sugar. This fruit is remarkably “friendly” with cinnamon. But don't add too much of it - the cake will be sugary.

Preparation

Boil milk and water, mix and cool to a comfortable body temperature. It is easy to check without a thermometer. If the fingers are not hot in the liquid, you can proceed with further actions.
Add sugar and salt to the water-milk liquid (vanilla sugar if desired) and stir to dissolve the crystals.
We add yeast, having previously crumbled them with our hands. Mix again and leave in a warm place for 5-10 minutes, so that all the ingredients "make friends" with each other. Small bubbles will appear on the surface, resembling weak foam. The yeast starts to work.

Meanwhile, break the eggs in a separate container and beat with a fork until smooth. Melt the oil in a water bath to a liquid state.
Add eggs and butter to yeast liquid and stir gently.

We start adding flour in small portions. The consistency of the dough should be elastic, but soft enough.

Knead until it stops sticking to your hands. And vegetable oil will help with this. We add it at the very end of the batch and continue the process so that the dough completely absorbs the oil.
We form a ball from the dough, leave it in a container and put it in a warm place, without drafts, covering it with a cotton towel. So it should stand for about 1.5-2 hours.
During the proving process, the contents of the container will increase in volume. It is necessary to carry out two "kneading" - lightly press down the dough around the perimeter so that it settles. As soon as it rises for the third time, you need to start forming the cake.

While the dough is brewing, we prepare the filling. Peel the previously washed apples and cut them into small cubes or slices, removing the core with seeds and fruit scales.
Lubricate the bowl in a multicooker with vegetable oil and sprinkle with flour. Separate a piece of dough (the size depends on the volume of the bowl). We form a pancake from it in bunches and spread it on the bottom so as to form sufficiently high sides.
We spread the apples, sprinkling them with sugar and cinnamon. Cover the top with a "pancake" of dough. We pinch the edges slightly.
With a fork we make punctures in several places so that excess air comes out during baking and the top of the cake does not burst.
In a multicooker, turn on the "Heating" mode for 10-15 minutes so that the cake "comes up" before baking. Lubricate with a beaten egg. This will give a delicious crust to the finished cake.
Then we set the "Baking" mode for 45-50 minutes.

Remove the finished cake slightly cooled down using a steamer rack.

Before serving, you can sprinkle with icing sugar and garnish with fresh berries or a sprig of mint.

A yeast cake in a slow cooker will not have such a golden brown crust as in a rustic oven or oven. Sprinkle it with icing sugar or chocolate icing on top. This is the only downside to baking in this kitchen appliance.

Yeast dough is "afraid" of drafts, strong vibrations and movements. Provide him complete peace, then the pastries will turn out to be airy and fluffy.

If you add more flour, the cakes will be tough and not so fluffy.

Be sure to add salt to the dough, even if it's sweet. Yeast is not so active without it. Accordingly, the expected splendor will not be. In addition, without salt, ready-made pies will quickly turn stale.

Cover the finished baked goods while still hot with a cotton towel to "rest". Then the pies will be soft for a long time.

Do not wrap chilled cakes in plastic bags. They, of course, will not harden longer, but the taste will deteriorate from this.

If you want your yeast baked goods to turn out to be great - do not resort to the help of kitchen mechanisms during the preparation of the dough. It "loves" the warmth of human hands very much.

Grandma's advice or age-old prejudice - do not start working with the test in a bad mood or if you are offended by someone. The pies will fail.

Yeast pie with cabbage in a slow cooker - it is easy to prepare, you can use any filling. If you do not put an egg in the dough, then the pie will turn out to be lean.

Ingredients:

1 multi-glass of warm water
2 tbsp. spoons vegetable oil
1 egg (optional)
1 teaspoon dry instant yeast
0.5 tsp salt
1 tsp sugar
flour

400 - 500 g cabbage
1 onion
1 medium carrot
vegetable oil
salt and spices to taste

Preparation:

V warm water dissolve dry yeast, add egg, salt and sugar. Mix. Add flour, knead a soft elastic dough. Cover the dough with a clean napkin and place in a warm place for an hour. The dough should be spaced and increase in size by two to three times.

While the dough is coming up, prepare the pie filling.

Finely chop the cabbage, finely chop the onion, three carrots on a grater. Pour some vegetable oil into the multicooker bowl, add cabbage, onions and carrots. Salt, sprinkle with spices. Stir, close the lid. Simmer cabbage in a slow cooker, in baking mode for 20 minutes. Periodically open the lid and stir. Ready cabbage remove from the multicooker and cool.

Put the matched dough on the table, sprinkled with flour. Using a rolling pin, roll out the dough into a layer, 0.5 cm thick. Spread the filling over the entire dough and roll it up.

Grease the multicooker bowl with vegetable oil. Lay out the roll with cabbage (by rolling up a snail)
Turn on the "heating" for 10 - 15 minutes, then turn it off and let the pie rise in the bowl.

Bake yeast pie with cabbage in a slow cookerPanasonic, in baking mode 65 minutes on one side and 20 minutes on the other. You need to turn the cake very carefully, if the cake turned out to be low, turn it over using a basket - a double boiler, if the basket does not fit into the bowl, then use kitchen towel... How to do it I wrote in a multicooker bread recipe .

Remove the finished yeast cake from the multicooker and cool.

Bon Appetit!!!

Our reader Lilia suggested us one more recipe for cabbage pie dough. Lilia writes that the pie made from this dough turns out to be very tasty, soft - "melting in your mouth."

For the test you will need:

1 tbsp. 1 tablespoon instant yeast
1 egg
3 tbsp. l. Sahara
3 tbsp. l. vegetable oil
0.5 cups milk
0.5 tbsp. water
1 tbsp. l. milk powder
1/2 tsp fine salt
flour

Knead the dough, let rise. Collect the cake, bake in a slow cooker for 60 + 40 minutes (do not turn the cake). Lily's top of the pie is browned in the oven. This dough is also suitable for sweet filling... This cabbage pie is made according to the principle of apple pie in a multicooker, recipe

Yeast pie with apples in a slow cooker

Yeast pie with apples in a slow cooker Nadezhda sent us. The apple pie for this recipe turns out to be fluffy, soft and delicious!

Thanks Nadezhda for new idea!

Ingredients:

250 ml. warm milk
150 g butter or margarine (melt)
0.5 sachets of dry instant yeast (5 g)
150 g. Sahara
2 eggs
0.5 teaspoon salt
vanillin
flour (about 700 g)

apples - 3 - 4 pcs.
sugar, cinnamon - to taste

Preparation:

Knead a soft elastic dough. Detailed description here - "butter yeast dough ".

Cover the dough with a clean towel or cling film and put it in a warm place for proofing. The dough should increase in size, two to three times.

When the dough has risen, divide it into two parts. One piece is for one pie.
The second can be put in the refrigerator (for tomorrow) or in the freezer (if you do not plan to use it soon).
And you can do as I do - cook according to Natasha's recipessweet buns in the oven, buns with poppy seeds or buns with condensed milk .
True, their number will be less.

How to make a yeast pie with apples in a slow cooker:

We divide one part of the dough into two pieces, one of which should be slightly larger than the other.

Grease the multicooker bowl with butter.

Use your hands (you can use a rolling pin) to knead a layer of dough (most of it).

Put in a bowl, form sides around the entire circle (I have them 3 cm in height).

Put finely chopped (or grated) apples with sugar and cinnamon (optional) in the resulting niche.

Put the second layer of dough on top (the smaller part) and again gently with your hands so that the dough does not break, fasten the pie in a circle, crush the edges.

Let the pie rise in a slow cooker, on the "heating" for about 20 minutes.

Lubricate yeast pie with apples in a slow cooker beaten egg.

Bake in bake mode for 35 minutes, then turn over using the steaming tray. And bake for another 10 minutes.
There is no point in keeping it any longer, as the cake will become crispy and dry.
The dough has time to bake perfectly, the apple juice does not flow out.

Ready yeastApple pie remove from the multicooker also with the help of the "steaming" basket.

Enjoy your tea!