Cheese Kolosok

Description

I love weekends when you a swipe to eat ))) Delicious, soft and tender yeast dough and yoghurt with not less delicate filling of cheese and boiled eggs with the aroma of fresh herbs. Everything is so tasty and the air that despite the large size, the ear of flies quickly and quietly. This is a good serving, because there is no need to cut and push the knife a refined and delicate structure of yeast baking, but simply break off portions of the piece. So nice - fresh, warm pastries in the day.

Ingredients

Yeast

1 tsp
Water

250 ml
Yogurt

125 g
Chicken egg

1 piece
Sugar

1 tsp
Salt

0.5 tsp
Vegetable oil

3 Tbsp
Butter

50 g
Chicken egg

1 piece
Cheese

80 g
Cheese

80 g
Greens
Paprika sweet
Flour

5 cup

Cooking

Dissolve yeast in 50 ml warm milk and 1 tsp sugar. Let stand for 10 minutes. Yogurt and egg should be at least room temperature. I have a jar of yogurt and egg is sent into a basin of warm water for 30 minutes. Mix the yogurt, remaining water, egg and yeast mixture.

2.5 cups of flour sift and mix with salt. To liquid mixture add the flour, stir with a whisk until smooth. Add the vegetable oil, a little stir. Add another 1.5 cups of flour, zamesit dough. Knead the dough on table until smooth, about 10 minutes, if necessary add more flour. The dough should be soft and elastic, not too tight. Cup grease with vegetable oil, roll the dough in it, cover and put in a heat 1-1. 5 hours. The dough should rise two times, only then it is ready.

For the filling, cut cheese into small cubes. Egg grate on a coarse grater. Dill and parsley finely chopped. All mix, add the paprika, a pinch of hot pepper, mix well. You can take not too salty cheese, Adyghe is, I just don't like salty cheese.

Punch down the risen dough and roll into a single rectangular layer with a thickness of approximately 0.7 mm butter should be the consistency of thick cream. Lubricate entirely softened butter. Evenly sprinkle filling.

Roll tightly jelly roll. Seam well stung. If the pan allows you to write in long form, I divided it into two parts. The sides of the loaf to take the knot.

And now the most interesting. Take a pair of scissors, preferably of course they wash before....if you take the tailors, and not local, cooking ))) to Lubricate the blade with cooking oil. Scissors, at an angle of approximately 45 degrees to the roll, make a cut with a depth of 2/3 of the loaf.

The cut off part gently move to one side.

Further back down 2.5-3 cm and again, make an incision, the incised part move in the opposite direction from the first incised. And so the length of the roll, moving alternately right and left, the Christmas tree.

Dough grind almost to death, let him recover for 20-30 minutes in the heat, covered the ears with foil or towel.

Lubricate the spike scrambled egg, edge you can sprinkle poppy seeds, sesame seeds, coarse salt (for flavor), cumin and leave. Put our product in the oven for 30-35 minutes, until Golden color at 180 C.

Take out, allow to stand for 5 minutes, then cover with a towel for 10 minutes and then eat.

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