Ingredients
Dough:
- 250 ml Milk
- 1 teaspoon Salt
- 6 tablespoons Brown sugar
- 2 pieces Chicken eggs
- 500 gram Flour wheat / Flour
- 100 gram Butter
- 9 gram Dry yeast
Curd filling:
- 500 gram Cottage cheese
- 1 pack Vanilin
- 2 pieces Chicken eggs
- 3 tablespoons Sour cream
- 5 tablespoons Brown sugar
Raspberry filling:
- 200 gram Raspberries
- 4 tablespoons Brown sugar
- 1 teaspoon Potato starch
Instructions
- Put all the ingredients for the dough in the bread maker and turn on the "Dough" mode for 2 hours.
- Prepare the cottage cheese filling. Mix cottage cheese, eggs, brown sugar, sour cream and vanilla into a homogeneous mass.
- Remove the dough from the bread maker and divide into 2 parts.
- Roll out one half of the dough into a thin pancake and place, forming the sides, in a greased form.
- Put the curd filling on the dough, leaving 5 tablespoons for the raspberry filling.
- From the second half of the dough, we form balls 9.
- Mix raspberries with starch.
- Make crimson roses. Roll out each bun and make 4 criss-cross incisions along the edges, not reaching the middle. Put a teaspoon of cottage cheese in the middle, raspberries on it and sprinkle with brown sugar.
- Wrap the filling in each quarter of the dough and pinch. Formed buds.
- Put the finished roses on top of the cottage cheese filling, brush with yolk, sprinkle with brown sugar and bake at 180 degrees for 20-25 minutes until a golden crust forms.
- Bon appetit.
- Enjoy with tea.