1/3teaspoonSaltin the dough + a pinch in the filling
We'll make the brew first. Yeast dough I knead in the usual way, but You can do it with a bread maker. So, mix flour with yeast, add parts of warm water and knead the dough.
Ready brew cover and leave in a warm place for 3-4 hours for fermentation. The finished dough will look like this... porous with such " threads".
To the finished sponge add the remaining water, salt, sugar, cottage cheese 75 grams and knead until smooth. Pour the remaining flour and knead the soft dough. Knead the dough for a few minutes, then add small pieces of softened butter (margarine). Knead until smooth, round and cover with a towel, leave for 1-1. 5 hours
Coming up knead dough well, knead a little and leave to rest for 30 minutes.
Now the dough should be divided into pieces, I weighed them, if there are no weights, You can divide approximately. I divided it into 12 equal parts. The weight of each piece is 70 grams.
Cover the dough pieces with a film and leave for proofing for 10-15 minutes. After that, roll out the bun in a round layer and cut out a glass of cake. The remaining edges are stretched into a long rope and twisted into flagella
The edges of the mug lightly lubricated with water and stick flagella... it turns out that's the Cup into which we will put the stuffing. Spread the cups on a baking sheet covered with baking paper, cover and leave to come for 30 minutes.
Meanwhile, make the filling. For the filling, RUB (I rubbed through a sieve) cottage cheese, add sour cream, sugar and egg. Mix everything until smooth. If the filling seems runny, you can thicken it with flour.
Approached cheesecakes smeared with beaten egg and fill with cottage cheese filling. Bake in a preheated 210 C oven for about 15 minutes.