Description
Incredibly soft and airy with a cottage cheese filling and a cranberry muffin will not leave anyone indifferent. With a Cup of tea is just delicious! To the tasting?!
Ingredients
-
Flour
600 г
-
Yeast
25 г
-
Milk
200 мл
-
Chicken egg
2 шт
-
Sugar
3 ст. л.
-
Sour cream
50 г
-
Salt
-
Butter
60 г
-
Ricotta
400 г
-
Sugar
4 ст. л.
-
Vanilla sugar
1 пакет.
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Potato starch
1 ст. л.
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Yolk egg
2 шт
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Cranberry
50 г
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Cream cheese
100 г
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Cream
30 мл
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Powdered sugar
-
Yolk egg
1 шт
-
Milk
1/2 ст. л.
Cooking
Combine the flour, sugar, salt and yeast. Pour in the warm milk, sour cream, eggs and knead for 5 minutes with a mixer with special attachments for dough.
Add the butter and knead a smooth dough for 3 minutes. Roll into a ball, cover with film and allow to rise in a warm place for 1 hour.
While our dough is rising, prepare the filling. Combine ricotta with egg yolk, sugar, starch and vanilla sugar. Cranberry fill with boiling water for 10 minutes. Then the water is drained and dry.
Divide the dough into 2 parts. Roll out one of size 40 by 25 cm and put into a form with baking paper. The second part of the roll out of size 35 by 35 cm Spread the filling and sprinkle with cranberries, folded into a roll.
Cut the roll into 12 pieces and put into the form. Cover with a towel and let go for 30 minutes. I have the forms were not smaller, so the muffins turned out far from each other could be tight.
Grease muffin egg yolk, bake at 180 degrees for 25 minutes.
Make the glaze: stir cream cheese and powdered sugar. Pour our bread.
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