Curd curls in sour cream filling

Category: Bakery products

Ingredients
For the test:
flour	350 g
dry yeast	3 g
milk	100 g
sugar	50 g
margarine (can be replaced with sl. oil or vegetable)	50 g
sour cream	70 g
salt	3.5 g
For filling:
cottage cheese	0.5KG
egg	1 PC
sugar	100 g
vanilla sugar	1 sachet
To fill:
sour cream	200gr
sugar	1 tbsp. l

Cooking method

1. Pour dry yeast into warm milk, add half a teaspoon of sugar, 2 - 3 teaspoons of flour (from the general rate).
Stir everything until a homogeneous batter and leave for 30 - 40 minutes until a foam appears.
2. Sift flour.
Add salt, sugar and stir everything so that all dry ingredients are evenly distributed throughout the volume.
3. Add softened margarine, sour cream to the flour mixture and grind into coarse crumbs.
4. Pour in the yeast mash and knead a medium dough - not very tight, but not too soft either.
Since the flour is different everywhere in the kneading process, you may need to add a little flour (if the dough is thin and does not hold its shape well), or milk (if there is no moistened flour or the dough is too tight).
Cover the kneaded dough and leave it alone for 10 - 15 minutes. During this time, the flour will absorb moisture, form gluten, and it will be easier to knead the dough.
5. Knead the rested dough well until smooth.
Cover the finished dough and leave warm until it doubles in volume. Pound the dough and let it rise a second time. If there is no time, the dough that has come up can be cut.
I made everything easier and entrusted the dough to the bread maker.
First, I made a yeast chatterbox. On the Yeast dough mode, I mixed yeast, sugar and flour for 5 minutes, then turned off the mode and left it alone for 20 minutes, until the yeast talker began to foam.
Then I kneaded it in HP like a regular yeast dough on the Yeast dough mode, I have this program for 1.30 minutes.
6. For the curd filling, grind the curd with egg, sugar and vanilla sugar into a homogeneous mass.
If the curd is too moist, you may need to add some flour or grated crackers to the filling.
I added a little potato starch, but my cottage cheese was still liquid, and when rolling out, I also poured in rich ground crackers.
7. Roll out the dough into a rectangle 0.5 - 1 cm thick.
Spread out the curd filling.
8. Roll the filled dough into a loose roll.
9. Cut the roll into pieces of the desired thickness.
10. Place the curd curls loosely on a baking sheet lined with baking paper, cover and leave to prove.
In the process of carrying it onto a baking sheet, my curd filling climbed out a little, and even fell out. But I then gently returned it to the curls with a knife.
During the proving process, the curls should expand significantly.
11. 5 - 7 minutes before baking, brush the curls with a loose egg and milk.
Bake at 180 * - 200 * C until browning.
For pouring, mix sour cream with sugar.
12. Immediately after baking, generously grease the curls with sour cream, cover tightly and leave to cool completely (or at least until warm).
I didn't want to get my extra bowl dirty anymore, and I had sour cream in the bag.
I cut a corner in the bag and poured sour cream over each curl. Then she sprinkled 1 tsp of sugar on top and spread it evenly over the entire surface with a silicone brush.

The dish is designed for

12 - 14 pcs

Cooking program:

HP, oven

Note

In this recipe, curd curls are poured with sour cream immediately after baking, sealed tightly and left in this form until they cool completely. As a result, the curls turn out to be so magically soft, soaked in sour cream (do not read wet, not at all), and the house has such a breathtaking scent. It is useless to describe, it must be tried!
Prepare and you will understand everything yourself!

Wildebeest

nila, Nelchik, while the recipe has stolen into the bookmarks. We are very fond of pastries with cottage cheese. Thanks for the recipe.

Loksa

I'll take it for myself, too, I love pastries in the fill and with cottage cheese. Thanks for the recipe Nelichka - I think they are very tasty buns!

ket66

nila, thanks for the recipe.

nila

Sveta, Oksana, Lena! Thank you for visiting the page and appreciating my curls
They are really tasty. My husband doesn't really respect traditional cheesecakes, but he really appreciated it in such a version.

Rusalca

Nelyawhat delicious curlicues! I'll take a note. Thank you!

Joy

Probably very juicy curls ... I took the recipe into the bookmarks, I really like cottage cheese pastries

Crochet

Chuchelka cheesecakes with sour cream filling remind !!!

But only in meaning), the content and proportions are different) ...

Nelechka, thanks for sharing the recipe !!!

celfh

Quote: Krosh

Chuchelka cheesecakes with sour cream filling remind

Little, well, you have a unique memory)) I only remember what I eat for breakfast - buckwheat porridge and tea. Every morning without changes, that's why I remember, but what happened yesterday for dinner - this already needs to be remembered)) Do you remember what Chuchelka laid out and not only)))

Scarecrow

Crochet,

Yes, that's what they are: cheesecakes in sour cream filling. The ratio of dough ingredients is slightly different, but the meaning is exactly the same. Ready cheesecakes are poured with sour cream / sour cream with sugar and left in a covered state until they cool.

This is delicious!

severyanka76

Scarecrow, Nata, and after pouring sour cream tightly close what? Or how?

Scarecrow

severyanka76,

If you put it in a saucepan - with a lid, if in a bowl - with some inverted plate or foil. I cover it with foil in a ceramic form.

severyanka76

Thank you, I understand now. And then I thought what to leave on the baking sheet to cool down and then I thought about what to cover tightly.

nila

Well ... I knew that I had met something like that, only I could not remember where, and did not guess to hammer the word cheesecakes into the search engine. Anyway,
if you think this is a repeat of the recipe, I don't mind deleting it.
severyanka76, I do not remove from the baking sheet until the curls are cool and the sour cream hardens. Immediately after the oven, they are very soft and airy. Therefore, I do not want to violate their structure. When they cool down, then they already keep their shape well.
And I usually cover with a second baking sheet and a towel on top. Or with parchment paper and a towel.

Aygul

Oh, I make those too.They are delicious even without pouring, but with pouring they become just the most delicate

severyanka76

nila, Thank you.

Sweetheart

Delicious! True, I did not cook according to the recipe from here, and then I came across it). Even the raw dough was very tender and delicious.

nila

Tanechka, thanks for stopping by and leaving a review! These curls are really tasty, but I even forgot about them and haven't cooked for a long time. We must improve!

Wildebeest

nilaFinally I got to those curls. Only in the filling I added the zest and juice of half a lemon, and also reduced the amount of sugar to my taste. Delicious. Thanks for the recipe.

nila

Wildebeest,
Sveta, thanks for the report. I really liked your idea with zest and estuary juice. We must try it for ourselves.
And I also began to reduce sugar in almost all recipes. Today I made Napoleon and put 1 in the cream instead of 2 glasses, then I try even, I was greedy with sugar

Wildebeest

nila, Nelya, I wanted to add an orange to the filling, but I had to get by with a lemon. With an orange it will be even more interesting, kind of softer.