Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/pirog-s-orehovo-korichnoj-nachinkoj/Notes on ingredients:
Sour cream. It is used in this recipe. Fat content is 15-25%. If there is no sour cream, you can use yogurt without additives. Put it 20 grams less than indicated in the recipe and add 20 grams more butter.
Butter. Here you can use oil from 72% fat content and above. It should be at room temperature, soft, but not melted – so that you can beat it with sugar. I do not recommend replacing margarine with it – it gives an extraneous taste that spoils everything.
Sugar. The dough contains ordinary white sugar, ideally fine, because it dissolves better in the dough. The filling contains brown sugar. It has 2 advantages: 1) It gives a caramel flavor, 2) It has larger crystals that melt worse during heat treatment. And in the case of the filling, that's what we need – that's how it will crunch. You can, of course, replace it with regular sugar, the taste of the pie as a whole will be a little easier.
Nuts. I use walnuts, hazelnuts, pecans, cashews are suitable. Almonds may be a little harsh, but it's a matter of taste. If you use hazelnuts or almonds, I recommend giving them as a gift beforehand or buying them already fried. Roasting will give a deeper nutty flavor.
Eggs. The egg size is average, C-1 or M is about 55 g in weight. For a better dough condition, use eggs at room temperature.
Vanillin. You can use vanilla essence (1 tsp.) or vanilla sugar (1 tbsp.) instead. If you use vanilla sugar, then reduce the amount of regular sugar proportionally.
We proceed to cooking.
We prepare the filling.
Melt the butter over low heat.
Finely chop the nuts.
Combine the nuts, brown sugar, flour, salt, cinnamon and butter in a bowl. Mix well.
We prepare the dough.
Beat butter at room temperature with salt, vanilla and sugar to a creamy consistency. Sugar will not completely dissolve at the same time – this is normal.
Add the eggs one at a time, beating well after each one. Add the sour cream and whisk again.
Gradually add the flour sifted with baking soda and baking powder and knead a homogeneous dough.
We assemble the pie.
We lubricate the mold with oil and cover it with parchment. Spread 2/3 of the dough.
We evenly distribute the filling from above.
Spread the remaining dough and smooth it out.
We send it to a preheated 180 degree oven and bake until a dry match, about 40-45 minutes.
Remove the finished pie from the mold and cool on a wire rack. Cut into slices and serve.
Have a nice tea party!
Recipe source: https://www.vkusnyblog.com/recipe/pirog-s-orehovo-korichnoj-nachinkoj/
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