1. In warm milk add the yeast, add half a teaspoon of sugar, 2 – 3 tablespoons of flour (the General rule). Mix all to a smooth batter and leave for 30 minutes – 40 until the appearance of the foam caps. 2. Flour sift. Add salt, sugar and stir so all the dry ingredients are evenly distributed by volume. 3. Add in flour mix softened margarine, sour cream and grind in a large crumb. 4. Pour in the yeast mash and knead the dough average consistency – not very tight, but not too soft. Because the flour is different everywhere in the process of kneading you may need to add a bit of flour (if the dough is turned out watery and keeps bad form) or milk (if you have not soaked the flour or the dough is too tight). 5. The kneaded dough cover and leave alone for 10 minutes – 15. During this time the flour will absorb moisture, forms gluten, and the dough is easier to knead. 6. Rested the dough a good knead to a smooth homogeneous state. 7. The finished dough cover and keep warm until double in объеме8. If you have time, coming up ebonite dough and allow to come a second time. If time is approached, the dough can be cut.

9. For cottage cheese filling mash the cottage cheese with egg and sugar into a homogeneous mass. If the curd is too moist, you may need to add to the filling a little flour or grated bread.

10. Roll out the dough into a rectangle of thickness 0.5 – 1 cm Spread curd. Roll the dough with the stuffing in a loose roll. Cut the roll into slices of desired thickness. I've got exactly 20. 11. Cheese curls freely spread out on a baking tray lined with baking paper, cover and leave for 40 minutes for proofing. 12. In the process of proofing curls to increase considerably in volume. 13. For 5 – 7 minutes before landing in the oven grease the curls loose end of the egg.

14. Bake at 180 – 200 C to Browning. For filling, mix the sour cream with sugar. 15. Immediately after baking, liberally brush the curls sour cream filling, cover tightly and leave until cool (or at least warm).

Bon appetit!