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Cheesecakes-Donuts and Not Only Recipe
Cooking these buns is very easy. Very tender and lush. My grandmother used to cook them, and now I cook them. The recipe is a godsend for those who like to bake.
Cook Time 240 minutes
Servings
Ingredients
Cook Time 240 minutes
Servings
Ingredients
Instructions
  1. To start the yeast, I always breed in warm water with the addition of sugar (8 tablespoons). Sometimes the date is good, the yeast was old, then, I ruthlessly discarded. Good baking from such yeast can not wait.
    To start the yeast, I always breed in warm water with the addition of sugar (8 tablespoons). Sometimes the date is good, the yeast was old, then, I ruthlessly discarded. Good baking from such yeast can not wait.
  2. Good (fresh) yeast rises in 15 minutes.
    Good (fresh) yeast rises in 15 minutes.
  3. Then separate the whites from the yolks (3 whole eggs go into the dough + the whites from 3 eggs).
    Then separate the whites from the yolks (3 whole eggs go into the dough + the whites from 3 eggs).
  4. Eggs, mashed butter (pack of 180 grams, rather it is spread as it melted instantly) and approached the yeast pour into a large pan (I have 7 liters)
    Eggs, mashed butter (pack of 180 grams, rather it is spread as it melted instantly) and approached the yeast pour into a large pan (I have 7 liters)
  5. Flour in the dough is that 16 of these glasses (total 2 kg 100 gr). In one glass 150 gr.
    Flour in the dough is that 16 of these glasses (total 2 kg 100 gr). In one glass 150 gr.
  6. Yeast was diluted in 700 ml of warm water. Add salt at the very end of the bookmark on the flour (salt quickly "eat" yeast). Salt - 2 tablespoons with a slide.
    Yeast was diluted in 700 ml of warm water. Add salt at the very end of the bookmark on the flour (salt quickly "eat" yeast).
Salt - 2 tablespoons with a slide.
  7. And begin to knead the dough. Knead it until it starts to lag well behind the walls of the dishes and come off the hands (if necessary, you can pour more flour, but a little bit). It doesn't have to be cool! This moment is very important! Otherwise, the dough will be bad to part or will be "faded"! And by the time the dough knead it with your hands, as taught by Natalya, to the third pot! That's about 20 minutes.
    And begin to knead the dough. Knead it until it starts to lag well behind the walls of the dishes and come off the hands (if necessary, you can pour more flour, but a little bit). It doesn't have to be cool! This moment is very important! Otherwise, the dough will be bad to part or will be "faded"! And by the time the dough knead it with your hands, as taught by Natalya, to the third pot! That's about 20 minutes.
  8. The dough is kneaded, put it in a warm place for 1 hour. After 30 minutes, it rose very well, and we'll push it. This is done in order to get out of it excess air.
    The dough is kneaded, put it in a warm place for 1 hour.
After 30 minutes, it rose very well, and we'll push it. This is done in order to get out of it excess air.
  9. Meanwhile, we are preparing the filling for cheesecakes - cottage cheese. We had 1 pack of ordinary cottage cheese and 2 packs of cottage cheese with raisins and dried apricots + 1 egg. All this is well broken with a fork and also put in a very warm place (cottage cheese will warm up and it will be easy to spread on the dough)
    Meanwhile, we are preparing the filling for cheesecakes - cottage cheese. We had 1 pack of ordinary cottage cheese and 2 packs of cottage cheese with raisins and dried apricots + 1 egg. All this is well broken with a fork and also put in a very warm place (cottage cheese will warm up and it will be easy to spread on the dough)
  10. An hour after kneading the dough finally came (it was only 1 hour) and we cut it. Everyone cuts as he wants and knows how, we twist the balls. Well mixed and approached the dough makes such a characteristic sound, it seems to be squeaking!
    An hour after kneading the dough finally came (it was only 1 hour) and we cut it. Everyone cuts as he wants and knows how, we twist the balls. Well mixed and approached the dough makes such a characteristic sound, it seems to be squeaking!
  11. Then press each ball of dough with your hand and immediately spread on a greased baking sheet. The deepening for the filling in the cheesecake make the usual cup.
    Then press each ball of dough with your hand and immediately spread on a greased baking sheet. The deepening for the filling in the cheesecake make the usual cup.
  12. Spread the curd mass slide (repeat, cottage cheese should be warm, soft)
    Spread the curd mass slide (repeat, cottage cheese should be warm, soft)
  13. Spread the filling, then beat with a fork deferred 3 yolks with a small amount of vanilla sugar.
    Spread the filling, then beat with a fork deferred 3 yolks with a small amount of vanilla sugar.
  14. And grease a cheesecake (they have stood there for about 10 minutes). In any case, do not lubricate the dough directly before planting in the oven - sit down! Tried and tested! And put the sheet in the oven.
    And grease a cheesecake (they have stood there for about 10 minutes). In any case, do not lubricate the dough directly before planting in the oven - sit down! Tried and tested! And put the sheet in the oven.
  15. Here are first cheesecakes!
    Here are first cheesecakes!
  16. And then everything is different: braids-pigtails.
    And then everything is different: braids-pigtails.
  17. Chamomile.
    Chamomile.
  18. And buns with sugar sprinkles. If baking starts to burn, immediately put in the oven pan or pan with cold water. The water immediately begins to boil and the steam does not burn the dough! After baking, the bottom of the cheesecake should be like this. Bon appetit.
    And buns with sugar sprinkles.
If baking starts to burn, immediately put in the oven pan or pan with cold water. The water immediately begins to boil and the steam does not burn the dough!
After baking, the bottom of the cheesecake should be like this.
Bon appetit.

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