Cottage cheese rolls with jam

Category: Bakery products
Cottage cheese rolls with jam

Ingredients

Flour 500 g
Egg 1 PC.
Cottage cheese 250 g
Sugar 100 g
Odorless vegetable oil 1/2 tbsp.
Vanilla sugar 1 sachet
Baking powder 1 sachet
Salt pinch

Cooking method

  • Stir the egg, sugar, vanillin, cottage cheese, butter and salt into a homogeneous mass. It is best to take cottage cheese homogeneous, not grainy.
  • Sift the flour mixed with baking powder and add to the bulk. Knead the dough well and, covering it, let stand for 30-40 minutes. I usually cover the bowl with a plastic bag.
  • After proofing, divide the dough into three parts, roll out an even circle 4 mm thick and cut into 8 parts.
  • Cottage cheese rolls with jam
  • Put the filling on the wide edge and roll it into a bagel. Press the edges of the bagel slightly so that it does not open during baking. We spread the bagels on a baking sheet, grease with yolk, whipped with two tablespoons of water.

Time for preparing:

30 minutes

Cooking program:

Bake at 180-200 ° C until golden brown.

Note

Delicate, soft dough without adding yeast, from which you can bake not only bagels ...
Any filling can be: jam or any fruit.

danuca
What beautiful pies I got from your dough! A lovely sight!
True, I haven't tried it yet, but I'm sure it's very tasty, the smell is awesome!
I did it a little differently - I took whole grain and ordinary flour in half, added Belovodye crumbs with bran, low-fat cottage cheese (this is all in order to fight for a healthy lifestyle), put half of sugar, because she baked not only sweet pies (chopped canned peaches sprinkled with cinnamon, vanilla and cloves), but also with cabbage (chopped young cabbage, fried it slightly in a dry frying pan, add an egg, stir, slightly simmer until the egg is fried).
It turned out to be a whole baking sheet of small ruddy pies! The dough rose during the baking process! (although I didn't really expect this from him - it's still yeast-free, and even whole grain flour is heavy).
If you also say that these are, in principle, my first pies (well, I didn’t bake before, I was too lazy to sculpt, I only made pie and cupcakes with charlottes) ... In general, thanks for the wonderful recipe !!!
danuca
everyone loved it! children, of course, ate sweets, my husband - all sorts :-)
dough even with half the amount of sugar is sweet for my taste, so whoever does not like sweet dough can safely reduce it.
danuca
Once again, pies on this dough (with their own changes - half-and-half flour with whole grain plus Belovodye cereals with bran, half sugar)). Delicious. I really love this dough - both tender and low-fat, does not crumble, does not stale (although only one pie survived longer than the second day, but it confirmed - and on the third day it is delicious :-)

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