Here is a concise summary of the provided transcript:
**Recipe:** Traditional Fried Pies (according to GOST) with Jam Filling
**Key Steps:**
1. **Dough Preparation:**
* Mix warm water, yeast, sugar, flour, salt, and softened butter.
* Knead until soft and elastic (~10 minutes).
* Let rise (1 hour, or faster in a warm place).
2. **Dough Shaping:**
* Divide into 10 pieces (50g each).
* Shape into balls and then flatten slightly.
* Rest for 5-7 minutes.
3. **Filling and Sealing:**
* Add 25g of jam to each piece.
* Seal and shape into either oval or semicircle forms.
4. **Frying:**
* Heat vegetable oil (~1cm deep) over medium heat.
* Fry pies with a lid, turning once, until golden brown.
**Tips and Outcomes:**
* Use room temperature filling to ensure dough seals properly.
* Don't over-grease or flour the dough.
* Result: Fluffy, porous, and beautiful pies with well-sealed seams.
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients and Initial Preparation**
1. The recipe uses 170ml of warm water (max 40°C).
2. 10g of pressed dry yeast is used (note: the text mentions using three times less, implying the standard amount might be 30g).
3. 20g of sugar is added to the yeast mixture.
4. 310g of flour is used (with the note that the actual amount may vary depending on the flour type).
5. 5g of salt is added (equivalent to a small teaspoon).
6. Softened butter is used (can be replaced with margarine or vegetable oil).
**Dough Preparation and Rising**
7. The dough is prepared using the straight method.
8. Initial kneading is done with a wooden spoon, then by hand.
9. The dough should be soft and elastic for fluffy pies.
10. The dough is kneaded for approximately 10 minutes on a floured surface.
11. The dough is left to rise for exactly 1 hour without heating.
12. The optimal temperature for fermentation is 30°C.
**Dough Portioning and Filling**
13. The dough is divided into 10 pieces of 50g each.
14. Each piece is shaped into a ball and then rested for 5-7 minutes.
15. The filling is 25g of jam per pie (a heaping teaspoon).
16. The filling should be at room temperature.
**Shaping and Second Rising**
17. Pies can be made in two shapes: oval (classic) and semicircle.
18. The dough is rolled out (without flour) and filled.
19. The pies are left to rise for about 10-15 minutes before frying.
**Frying**
20. Pies are fried in vegetable oil (depth: slightly over 1cm) over medium heat.
21. Pies are covered with a lid while frying.
22. Frying time includes turning the pies over to ensure even frying.
**Final Steps**
23. Fried pies are placed on paper towels to remove excess fat.
24. Allowing the pies to cool slightly before serving is recommended.