I will say that to achieve a perfect result, you need to accurately observe the proportions in weight and time)))You should start with sourdough: mix 110 g of flour, 2 g of yeast and 80 ml of warm boiled water. The water is not hot, but warm. Mix thoroughly and leave in a warm place, the temperature is about 30C.
The dough needs to stand and wander no less than 4.5 hours and a half. Doing our business. I even put a sticker on it so I wouldn't forget what time I put the sponge in.
Four hours later,brew looked like this.
Now go directly to the dough. Add to the sponge, melted butter, yeast, diluted in a few tablespoons of warm (not hot, pleasant to the hands of heat) water, salt, sugar and white. Gradually add the flour.I immediately used all the yeast in the brew.
Then the dough is thoroughly kneaded for at least 15 minutes, with a mixer nozzles for dough or in a bread maker.Cover the dough with a film and leave to rise for at least two hours.
From dough to form balls the size of a tangerine or about 50 g.
Using a Cup or other suitable container, pre-dipping it in flour, make recesses for cottage cheese and leave for the last rise for 30 minutes.
Heat oven to 230 degrees.
If necessary, press down the recess again.
Blanks of dough lubricate the egg-and the recess, too.
Prepare the filling: mix all the ingredients with a blender.
Fill greased blanks filling. And lubricate again.
Bake in the oven until Golden brown 10-15 minutes.
That's all - believe me, the waiting time is worth it)))