Pour 200 ml of milk into a bowl, add 50 gr. butter. Heat the mixture until the oil is completely melted.
Then add 2 tablespoons of sugar. Mix well.
Preheat the mixture, add 1 packet of yeast. Whisk the mixture, leave until the yeast is completely dissolved. A cap of small bubbles forms on the surface of the mixture.
Add salt (1/2 teaspoon) to the mixture.
Add an egg (1 pc.). Whisk the mixture.
Gradually add the total amount of flour in portions, about 3.5 cups. Knead the dough. Cover the container with the dough with cling film and set it to rise.
This is what the dough will look like after lifting.
Wipe the cheese through a metal sieve. Thanks to this, the cottage cheese will have a homogeneous, fine consistency. Add vanilla sugar to the cottage cheese.
Then add the egg white.
Add 1 tablespoon of sour cream.
Add 1 tablespoon of flour. Mix the curd filling well.
Divide the dough into equal pieces, about 65 g each, form round tortillas, cover the baking sheet with dough tortillas with a towel and leave for 15-20 minutes. Then, with a pestle or the bottom of a glass, make depressions from the cakes.
Put the cheese filling in each recess. Brush the cheesecakes with egg yolk and send them to bake in the oven, preheated to t180-190C. Bake until golden brown.
Pour the finished cheesecakes with white icing sugar, according to the recommendations on the package.
Enjoy your tea!