In a bowl add 200 ml milk, add 50 gr. butter. Heat the mixture until the oil melts completely.
Then add 2 tablespoons of sugar. Mix well.
Warm the mixture add 1 packet of yeast. Beat the mixture, leave until the yeast is completely dissolved. A cap of small bubbles is formed on the surface of the mixture.
Add salt to the mixture (1/2 teaspoon).
Add egg (1 PC.). Beat the mixture.
Gradually, add the total amount of flour in portions, about 3.5 cups. Knead dough. Cover the container with the dough with cling film and put it for lifting.
This is how the dough will look after lifting.
Cheese wipe through a metal sieve. Thanks to this, the cottage cheese will have a homogeneous, fine consistency. Add in cottage cheese vanilla sugar.
Then add egg white.
Add 1 tablespoon of sour cream.
Add 1 tablespoon of flour. Cottage cheese stuffing mix well.
Divide the dough into equal pieces, approximately 65 g. each, formed into round cakes, cover the baking sheet with the scones from the dough with a towel and put the delay on for 15-20 min Then pestle or with bottom of a glass to make the pellets of the recess.
Put in each recess cheese stuffing. Grease the cheesecakes with egg yolk and send to the oven heated to t180-190C for baking. Bake until Golden brown.
Ready cheesecakes pour the white sugar glaze, according to the recommendation on the package.
Enjoy your tea!