Yeast pads with cottage cheese filling

Description

Those Housewives who absolutely just don't work well with yeast dough, do not pass by... You here!!! It is absolutely lentyayskogo recipe! The chip recipe that evening mix the dough in a blender, put the "rise" overnight in the fridge and in the morning, bake these tender, fragrant, delicious cottage cheese "pillows". Your family will definitely be asked to bake again and again... I already asked him to repeat on "encore"... Here, today, another night put... recipe Source buxgalter_sofia, LJ.

Ingredients

Flour

500 g
Yeast

8 g
Sugar

170 g
Milk

250 ml
Chicken egg

4 piece
Lemon peel

1 piece
Butter

140 g
Salt

0.5 tsp
Cheese

500 g
Vanilla sugar

20 g
Starch

2 Tbsp
Raisins

75 g

Cooking

In a mixer (attachment for dough) mix flour and yeast. Add the sugar, warm milk, eggs, zest, oil and salt. Knead 5 minutes, I kneaded the dough in the bread maker (mode - dough for dumplings, 20 minutes)

The dough turns out very soft ... if a little sticky - don't be afraid... it's Better then when rolling out, add more a little flour, than to shift immediately. Let IT does NOT scare You!!!

Put the dough in a bowl, cover with cling film, and keep "fit" in the fridge overnight. If someone does not want, you can put the dough "rise" in a warm place for 1-1,5 hours (as usual).

Here is what it looked like my dough on the following day, in the morning.

For the filling, I took three packs of cheese for 180 gr.

Mix the curd and sugar. Put 10 minutes aside to the melted sugar.

Add in curd, vanilla sugar, egg, lemon zest, melted butter, raisins, starch and mix well.

Here's a cottage cheese mixture we have.

The finished risen dough abenaim (hands can be lubricated with vegetable oil so the dough doesn't stick), if needed, add a little flour, but very little, the batter should not be thick, it will be easy and gentle. Put on posypannoy flour a work surface and divide into 2 parts.

One portion of the dough roll out into a rectangle (somewhere around 30*40) with a thickness of 1/2 cm, trim the edges and cut into 12 equal parts.

The filling is visually divided into two parts to have enough for two pieces of dough. In the middle of each square put a spoonful of filling.

Close in this order: take the side of the square, which is closer to us and lay it the opposite end of the "overlap" (it is desirable to keep nearby a bowl of water. Dip to "lapahie" fingers, then applying one end to the other the probability that the batter will be very open, decreases). I dipped my fingers in flour, I feel so comfortable.

Then in the same way close to the sides (to get a form of "envelope"... If the filling is slightly out - not scary) the same operation place the second piece of dough.

Spread our pads on baking trays covered with baking paper (if You have tracing paper, grease it well with oil), cover with a towel and give a time for Yeshe 35-40 min. I got two baking trays.

Heat the oven to 190 degrees grease the pads with a mixture of one egg and 1 tablespoon of water and put it into the oven (baking time 15-20 minutes)

Remove from the oven, cover with a towel and allow the pads to "breathe" for about 10 minutes. Sprinkle with powdered sugar, brewing tea, and enjoy... and enjoy... PS: in the original recipe, the dough and filling has been used only the yolks, but I drink whole eggs, toad strangling me to throw away the whites)))

Comments and reviews

Leave a comment or a recipe review