Cottage cheese "curls" in sour cream filling

Ingredients

• thick sour cream 18-20% - 150 g
• granulated sugar - 15 g
• vanilla sugar - ½ teaspoon without a slide or the pulp of ½ vanilla pod (optional)
• cottage cheese 9-18% - 400-430 g, with a homogeneous structure, not very wet, without "grains"
• egg - 1 small (weighing about 58-60 gr.)
• granulated sugar - 30 gr.
• vanilla sugar - ½ teaspoon without a slide or the pulp of ½ vanilla pod
• egg - 1 small (weighing about 58-60 gr.)
• yeast - 8 g fresh or 4 g (1 teaspoon without a slide) dry
• granulated sugar - 50 gr.
• milk 3.2-3.5% - 100 ml
• butter - 50 gr.
• sour cream 18-20% - 70 g
• wheat flour of the highest grade - 290 g.
• salt - ½ tsp

Cooking

Step 1

Turn on the oven and heat it to number 3 (170 ° C) (so that you can put the dough on it if there is no other warm place, for example, a radiator, for it). Start kneading the test. To do this, measure the amount of wheat flour and granulated sugar required for it according to the recipe in different containers.

Step 2

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40 ° C), then pour it into a large bowl for kneading the dough (about 3.5 liters in volume), and measure the amount of butter required according to the recipe into the empty saucepan or bowl for the test and set aside for now. Add 1 teaspoon with a medium slide of sugar (from the total amount for the dough) to the milk, stir to dissolve it. Then add 3 teaspoons with a large slide of flour from the amount measured in step 1, sifting it through a sieve. Mix everything with a hand whisk until smooth, crumble fresh or dry yeast on top, cover the bowl with food plastic wrap and leave for about 15-20 minutes in a warm place so that the yeast bubbles.

Step 3

While the yeast is swelling, completely melt the butter in a saucepan or aluminum bowl and immediately add the remaining sugar for the dough, salt and sour cream for the dough (taken from the refrigerator). Mix everything thoroughly with a spoon.

Step 4

Lightly mix the approached yeast with a whisk, pour in the sour cream-butter mixture and mix everything again.

Step 5

Enter into the mixture 100 gr. from the total amount of the remaining wheat flour, sifting it through a sieve and carefully mixing until smooth with a hand whisk or a mixer with regular whisks. Then add another 50 gr. flour and also mix everything. Then add the rest of the flour to the dough in two steps and knead the dough with your hands until it turns out soft, elastic and begins to lag well behind them and the walls of the dish. At the end of the kneading process, you can stretch it by the ends, and then immediately fold it back - as a result of such manipulations, the dough is better saturated with oxygen.

Step 6

Shape the dough into a ball and place back in the bowl. Cover it with food plastic wrap and put in a warm place for 40-60 minutes so that the volume of the dough has increased by about 2 times.

Step 7

At this time, prepare the curd filling. To do this, in a separate container, mix the cottage cheese with egg, sugar and vanilla sugar (or the pulp of ½ vanilla pod) until smooth using a mixer with whisks for yeast dough. Cover the resulting mixture with cling film and leave on the counter at room temperature until consumed.

Step 8

Line a large aluminum baking sheet (21 x 32 cm, 5 cm high) or another similar area you have with non-stick baking parchment.

Step 9

When the dough has risen, turn on the oven (if you didn’t already have it on) and heat it to number 3 (170 ° C) or in accordance with the recommendations in the instructions for your oven for baking yeast dough.

Step 10

Knead the risen dough with your hands in a bowl, and then put it on the table and roll it out (you don’t need to sprinkle it with flour first) into a rectangle about 36 × 30 cm in size, from time to time stretching it around the corners with your hands and trimming it with a rolling pin. Lubricate the surface of the dough layer with the curd filling, not reaching the edges of two short and one long sides about 1 cm. Roll the layer into a tight roll along the long side (starting from the one that is completely smeared with the filling), pinch the roll seam. Then turn the roll over so that the seam is at the bottom, and gently punch down from the center to the edges, evenly distributing the filling inside along its entire length.

Step 11

With a serrated knife (for cutting bread), carefully cut the roll into 12 equal pieces with sawing movements.

Step 12

Place the “curl” blanks on the previously prepared baking sheet at a distance from each other (lay the edges of the roll with the cut up). Let the pastry rise in a warm place for 30 minutes, covering them with paper towels on top so that the dough does not wind up.

Step 13

When the blanks are separated, in a separate bowl, beat a small egg into the foam with a whisk. Then take a silicone brush and brush the surface and sides (if possible) of future buns with the resulting mixture. Or do not lubricate them with anything at all - this will not affect the appearance of the products in any way.

Step 14

Place the baking sheet in the oven and bake the curls until the tops are lightly golden at number 3 (170°C), about 45 minutes, or as directed in your yeast dough oven's instructions. After about 20 minutes after the start of baking, you can turn the baking sheet in the oven on the other side so that the buns brown evenly.

Step 15

As soon as you put the blanks in the oven, start preparing the sour cream filling. To do this, in a separate container, mix sour cream with granulated sugar and vanilla sugar (or the pulp of ½ vanilla pod) with a spoon until smooth, then cover the container with plastic wrap and leave at room temperature until consumed.

Step 16

Remove the finished buns from the oven and immediately grease with the previously prepared sour cream filling. Then cut (for convenience) the edges of the baking parchment if they protrude from the sides of your baking sheet, and cover it tightly with foil (be careful not to burn yourself!). Let the curls cool completely (or until slightly warm) in the form. Then serve them to the table, if necessary, after cutting off the burnt places (bottom) of them with a knife with a serrated edge for cutting bread. Enjoy your meal!

Step 17

Store the leftover buns at room temperature for no more than 6 hours or in the refrigerator at + 5-6 ° C for no more than 2-3 days (preferably in the same baking sheet in which they were baked, tightly covering them with foil on top and putting them in a clean large plastic bag or in portions laid out in parchment in small bags). After being stored in the refrigerator, the buns become denser, but no less tasty.