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Curd and yeast dough for pies

1701

Kitchen World

Calorie content 122.1 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 4.2 gr.

Fats * 6.2 gr.

Carbohydrates* 20.4 g

Content

It's no secret that delicious homemade baked goods are made only on good and high-quality dough. As a variant of the yeast dough, you are encouraged to add cottage cheese to it. Some features of kneading such a dough: its consistency depends on the fat content of the cottage cheese, so the amount of flour must be determined by yourself, and the type of yeast matters, because dry or fresh must be activated. Curd and yeast dough is great for pies with sweet filling and even without filling.

Ingredients

Cooking process

Pour heated water into a separate bowl and dissolve 3 tbsp. tablespoons of sugar.

Then pour a bag of fast-acting yeast ("Saf Moment") into this syrup, stir well and leave warm for 15-20 minutes to activate the yeast.

During this time, pour warm milk into a bowl for kneading the dough, put cottage cheese, egg yolks and a piece of butter.

Mix these ingredients with a hand blender until smooth.

Then pour the active yeast into this mass and mix gently. This will be your liquid dough base.

Sift the required amount of wheat flour on a sieve. Then pour it in portions to the liquid base, while kneading the dough with a spoon.

When the flour has taken up all the liquid, continue kneading with your hand. The kneaded dough should be soft and not stick to the palm of your hand.