Yeast dough with cottage cheese for pies
0
1666
Kitchen
Russian
Calorie content
212.3 kcal
Portions
4 port.
Cooking time
30 minutes.
Proteins *
6.9 gr.
Fats *
6.1 gr.
Carbohydrates*
45.9 gr.
Yeast curd dough, which is ideal not only for pies, but also for other baked goods. It rises well during proofing, and products from it noticeably grow in volume during baking. There is quite a lot of sugar in the dough, so it is more suitable for pies with sweet filling. It is also universal that pies made from such dough can be both deep-fried and baked in the oven - the dough behaves "well" in both cases.
Ingredients
Cooking process
For the preparation of the dough, you can use cottage cheese of any fat content. It is important that it is not too dry, as grains of cottage cheese will remain in the dough. Place the cottage cheese in a bowl, add warm water to it. Rub everything together with a crush or spoon to make it more or less uniform. Pour in granulated sugar, salt, vanillin and mix thoroughly again. Break the eggs into a separate container, shake them with a fork and add warm milk, mix well. Next, pour in odorless vegetable oil, mix again.
We go to work with our hands and knead a soft elastic dough. Flour may need a little more or less than indicated in the ingredients, since cottage cheese can be of different fat content and moisture. We focus on the final consistency of the dough - the mass should be soft, pliable, in no case tight. Put the kneaded dough in a bowl and tighten with cling film. We put it in a warm place for proofing.
Lightly sprinkle the work surface with flour. We spread the dough from a bowl and cut it into two parts, each of which we roll into a "sausage" and divide into small pieces, according to the desired size of the pies. Roll each piece in a ball in the palms and flatten it into a medium-thin cake. Place the filling in the center and pinch the edges tightly. We make pies of any shape.
Bon Appetit!