Cottage cheese dough roll with cheese and herbs

Ingredients

• 200 g cottage cheese 9% fat
• 250 ml milk with a fat content of 3.2%
• 4 yolks + 1 more for brushing
• 80 g butter
• 30 ml vegetable oil + more for greasing
• 450–550 g flour
• 8 g dry or 16 g fresh yeast
• 4 h. l. Sahara
• 1 h. l. year
• 400 g of cheese
• 150 g sour cream
• 100 g green onions and parsley
• 50 g butter

Cooking

Step 1

Preheat oven to 180°C. For the dough, heat half of the milk to 36-38°C. Add yeast and 1 tsp. sugar, mix and let rise with a “cap”, 10-20 minutes.

Step 2

Heat the remaining milk almost to a boil, put the butter cut into pieces, the remaining sugar and salt, mix until the butter has completely melted.

Step 3

Put cottage cheese into the milk mixture and mix with a blender. Add egg yolks, vegetable oil and yeast mixture, mix again.

Step 4

Gradually, without ceasing to mix, first with a blender, and then with your hands, pour in the flour. You should get an elastic, soft dough. Put the dough in a bowl, brush with vegetable oil, cover and leave to rise for 2 hours. Punch down once.

Step 5

For the filling, chop the onion and parsley and sweat a little in melted butter over low heat. Mix with crumbled cheese and sour cream until smooth.

Step 6

Roll out the dough into a rectangular layer 7–8 mm thick. Lay out the filling in an even layer, leaving 1.5 cm free from the short edge. Roll up the roll, starting at the short end, and place on a parchment-lined baking sheet. Lubricate the roll with yolk and bake for 45-50 minutes. Serve warm.