Open-faced pies with cottage cheese
Description
Classic yeast dough allows you to bake light and soft buns and pies, which are especially delicious when filled. In this recipe, the filling for the buns is a fragrant and moist cottage cheese mixture. You can shape the buns differently, but this method is an excellent way to diversify traditional closed buns. You can replace the milk used for the dough with kefir, buttermilk, or sour milk, and substitute vanilla sugar with a pinch of vanilla powder. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix warm milk with yeast, sugar, a few tablespoons of flour, and let it sit at room temperature for 15–20 minutes. Add eggs at room temperature, the remaining sugar, vanilla sugar, salt, and warm vegetable oil.
- 2
Step 2
2. Whisk the mixture with a whisk until smooth, then gradually add the sifted flour. Gradually knead the dough, and before the final addition of flour, add the melted and cooled butter.
- 3
Step 3
3. Knead an elastic dough – first in a bowl, then on a floured surface. Transfer the dough to a bowl greased with vegetable oil, cover with plastic wrap or a lid, and let rise in a warm place for 1.5–2 hours.
- 4
Step 4
4. Slightly knead the dough and divide it into 20 equal balls. Prepare the filling: mix cottage cheese with sugar, 1-2 eggs, vanilla sugar, and salt. Mash with a potato masher until smooth.
- 5
Step 5
5. Shape the buns: roll out the dough into a 13 cm diameter circle, make two parallel cuts along the opposite edges, place the filling in the center.
- 6
Step 6
6. Pull the cut edges of the pastry, thread them into each other, and secure on opposite sides so that the top of the pastry remains open.
- 7
Step 7
7. Place the buns on a baking sheet greased with vegetable oil, spacing them apart, and let them rest at room temperature for 20 minutes, covered with plastic wrap or a towel.
- 8
Step 8
8. Brush the buns with egg beaten with a small amount of milk. Bake in a preheated oven at 180 degrees for 45-50 minutes.