Description
Delicious cakes from yeast dough with filling of cottage cheese and pumpkin like not even fans of pumpkin.
Ingredients
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Flour
550 g
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Yeast
20 g
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Sugar
3 Tbsp
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Salt
1 tsp
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Butter
50 g
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Milk
280 ml
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Chicken egg
1 piece
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Vegetable oil
1 Tbsp
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Cheese
350 g
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Pumpkin
400 g
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Dried apricots
100 g
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Cinnamon
1 tsp
Cooking
Dissolve the yeast in a little warm milk. Butter-melt and cool a little until warm. Of the ingredients for the dough knead the dough straight dough method.
Cover with a lid or damp cloth and leave in a warm place to rise. I have the dough rise for 40 minutes. Time depends on quality of yeast and the temperature in the room. Punch down the dough and leave until the next increase in volume.
Dried apricots cut into cubes or strips.
For the filling, it is advisable to take grainy, dry, not very fat cottage cheese. Pumpkin peel and grate on a coarse grater. If very juicy, then drain in a colander to glass excess fluid. To combine the pumpkin, cottage cheese and dried apricots. Add cinnamon and sugar to taste.
To form patties,
Put on a baking tray lined with baking paper. Leave to increase in volume and a half times. Lubricate with a mixture of eggs and a little milk.
Put in preheated oven.
Bake 25-30 minutes at temperature of 180 gr. at the upper and lower heating. But you better be guided by your oven.
Bon appetit!
In the sectional view.
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