Ingredients
For the dough:
- 200 ml Milk
- 3,5 glass Flour wheat / Flour
- 50 gram Butter
- 1 piece Chicken egg
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 1 pack Yeast
For filling:
- 1 pack Vanilla sugar
- 1 piece Egg white
- 1 tablespoon Flour wheat / Flour
- 250 gram Cottage cheese
- 1 tablespoon Sour cream
- Sugar to taste
To cover the finished cheesecakes;
- 1 pack Glaze
For lubrication of cheesecakes before baking:
- 1 piece Egg yolk
Instructions
- 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!