This is one of the best dough recipes for small stuffed baked pies common for Eastern-European cuisines. It is best for its ability to keep the crumb soft, fluffy, and moist for a few days, because this enriched dough comes close to the dough for brioche. Can you imagine two-bites sized stuffed brioche pies? That’s what I am talking about.
Sweet or Savory
It doesn’t matter! I have two of my favorite. One is made with sour cherry and another one is with sauteed cabbage in general and sauteed smoked sauerkraut in particular.
In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.
Add an egg yolks and milk. Mix and knead the dough until smooth. It takes about 8 to 10 minutes by hand. Cube the butter and knead it into the dough.If using a KitchenAid stand mixer and K-shaped attachment, start with the "Stir" setting to combine all ingredients, then setting "6" for 8 minutes to knead the dough. If using the stand mixer, all ingredients should cold except for softened to room temperature butter.
Shape the dough into a ball. Place it into a large bowl, cover with plastic wrap, and let the dough double at room temperature. It'll take about 1-1.5 hours. The timing depends on your room temperature. You can flatten it and keep refrigerated in a covered container for up to 48 hours.
In a small bowl, mix egg yolk and water with a silicone brush. Keep refrigerated until ready to use.
Divide the dough into 5 equal portions (~200g), shape them into balls, and let rest covered. Preheat the oven to 350F. Line the bottom of the baking sheets with parchment paper or silicone mats.
Roll each portion of the dough into 7.5" by 7.5" square. Make creases to divide the square to thirds. Roll the side thirds twice thinner than the center and slice them into 1/2" strips. Make sure you make symmetrical cuts. Use about half of the cup of apple confiture to arrange it down the center. Connect the first strips on both sides to make a border. Then, alternate other stripes over the top of the filling, forming a braid.
Place each pie on the baking sheet (3 per half-size), cover, and let rise for about 1.5-2 hours. The timing depends on your room temperature. The pies should double in size.
When ready to bake, use a silicone brush to apply a thin layer of eggwash on every pie. Combine all ingredients for the streusel and sprinkle it on top of the pies.
Bake for 30 minutes, until golden brown. Let coo and enjoy it! They are good hot, warm, or room temperature. You can store the apple brioche wrapped with plastic cling for up to 3 days.