White Chocolate and Raspberry Pie

Ingredients

For the dough:

Flour 2.5 cups

Rye flour 1 cup

Fresh yeast 10 g

Water 1.5 cups

Fat-free yogurt 120 g

Honey 1/4 cup

Salt 1/2 tsp

For the filling:

Butter 3 tbsp

Raspberries 500 g

White chocolate 150 g

Honey 1/4 cup

Ground ginger 2 tbsp

Cinnamon 2 tbsp

Soak the yeast in warm water and 1 tablespoon of honey. Stir and let it sit for 5 minutes to ferment. In a separate bowl, combine the flour and salt. Make a well in the center and pour in the yogurt, honey (1/4 cup), and ready-to-use yeast. Knead the dough by hand. Place the dough on a floured cutting board and knead it for about 10 minutes. Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for an hour.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). After the dough has risen, return it to the cutting board and roll it out. For the filling, melt the butter and mix it with all the filling ingredients. Spread this mixture over the entire surface of the rolled dough. Roll it into a roll.

Cover the baking sheet with the uncooked roll with plastic wrap and let it rise for an hour. When the dough has roughly doubled in size, grease it with a little butter and sprinkle with sugar, if desired. Bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 15 minutes, then reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake for another 15 minutes.

 Turn off the oven, remove the pie, and let it rest for 15 minutes. Let it cool completely before slicing.

Enjoy!