Kuzhenka on chopped yeast dough

[Chopped yeast dough]

Kuzhenka on chopped yeast dough

Category: Bakery products

Kitchen: Russian

Ingredients
Chopped yeast dough
Pressed yeast	18 g
Warm milk	160 ml
Granulated sugar	30 g
Butter	150 g
Flour	330 g
Glaze
Dry cottage cheese	380 g
Fat sour cream	120 g
Eggs	2 pcs.
Granulated sugar	130 g

Cooking method

• Prepare the dough - add granulated sugar and crumbled pressed yeast to warm milk. Stir, cover with a lid and leave to rise for half an hour.
• 
• We make butter-flour crumbs - three frozen butter on a grater and mix with flour, not particularly zealous.
• 
• Then add the matched dough and quickly knead the dough. The dough is not sticky, very pliable. Roll into a ball and refrigerate for at least an hour.
• 
• We prepare watering.
• Not stuffing, in traditional Russian cuisine stuffed was served, for example, a nanny - mutton rennet, repaired with all sorts of things. Or closed pies, stuffed inside.
• And watering or pouring, in my case, is a delicate curd mass, beaten with sugar, eggs and sour cream.
• Beat two eggs with a mixer, first at low speed, then add granulated sugar in four doses of 30 g each, then cottage cheese and fatty, at least 20%, sour cream. Beat everything until fluffy.
• 
• We take out the chilled dough from the refrigerator, roll it into a circle along the diameter of the mold - we specially took out an old frying pan without handles, 24 cm in diameter.The dough thickness is up to 1 cm.
• 
• We spread the watering on top of the circle - we do not make the sides, almost on a par with the dough.
• 
• We bake at T 180 degrees for 45 minutes.
• 

Cooking program:

oven

Note

Kuzhenki are a kind of cheesecakes without sides. Our grandfather remembered the name, his relatives in the village of Raiki, Ivanovo region, treated him to such kuzhenkas in childhood. I remember that the pan was very large, the watering on top was also thick, and the dough bottom was thin.

I got the idea of ​​chopped yeast dough from Maxim Syrnikova.

[Maria]

Maria, what a kind name thanks for the wonderful recipe, on occasion I will prepare

[Valkyr]

Valkyr,
Maria thanks for sharing ...., .... wonderful and delicate (judging by the ingredients) it turns out a cheesecake, I took it to bookmarks ...

An interesting old Russian recipe and such kind words: watering, kuzhenka! Thank you Maria!

I haven’t even heard such a word (I must remember), but we adore cheesecakes

Ladies, thank you very much for your feedback!
There is also a name - kuleika. Both the bag and the kuzhenka, like real shangs, were made without sides. They were baked exclusively in a large frying pan without handles; there was no way to bake on the hearth - the watering (filling) spread.

Our grandfather remembered the name Kuzhenka. In its area so called.

What a beauty! Thank you!
I will definitely cook it. The taste is probably similar to the Tatar sour cream.

[Wiki]

Wiki, Thank you! Perhaps I haven't tried it.

[Valkyr]

Valkyr, Masha, I didn’t know that there is chopped yeast dough. And how not to try here !?
Thank you!!!!!

[Valkyr]

Valkyr, Marisha, what a yummy ... - I love all the cottage cheese, and my son-in-law will be delighted ... Thank you, I will definitely cook it!

[Wildebeest]

Wildebeest, Svetlana, I also read about this dough recipe from Maxim Syrnikov. And he, in turn, learned the recipe in the Volga Plyos - Ivanovo region. Where do our grandfather's relatives come from, from the Ivanovo region, just north of Plyos.
baba nata, Natalia, thank you, this is a kind of vatruha, only without sides and with an intricate filling.

[Maria,]

Maria, very interesting recipe, thanks!

Tatyana, !