Description
Light, airy rings. Same as in childhood.
Ingredients
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Flour
150 g
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Milk
125 ml
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Water
125 ml
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Butter
100 g
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Salt
-
Chicken egg
4 piece
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Cheese
300 g
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Butter
50 g
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Sugar
6 Tbsp
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Vanilla sugar
1 pack
Cooking
Skipat milk and water with a pinch of salt and drain. oil to dissolve oil.
Add the flour, constantly stirring the mixture. Stir without removing from fire (the fire abated, so it doesn't burn) until then, until the dough will gather into a ball and will easily fall from the walls of the pan.
Cool the dough until it is 60 degrees and enter the eggs one at a time. After each egg, stir the mixture. It turns out that kind of dough.
Using a pastry syringe on a baking tray lined with parchment, press out rings. And put in the oven at 210'C for 15 minutes. Do not open the oven until the rings do not rise. Then reduce the temperature to 180'C and bake for another 15-20 minutes until tender.
Take out of the oven rings. Pierce with a toothpick to release the air. And allow to cool.
Prepare the cream. Beat butter with sugar, add cottage cheese and vanilla sugar and whisk again. (Plain cheese 9% fat to do this, RUB through a sieve.)
Using a pastry syringe filled rings cottage cheese cream through a small puncture. Lay out rings on a dish. And put into the fridge for 2 hours. They soak up the cream and become even tastier. Bon appétit!
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