Cottage cheese pancakes
Description
The recipe won't take much time. Not everyone likes cottage cheese on its own, but in baked goods—it's a different story. Some bake cheesecakes, others make cheese cookies, while I prefer making delicious shanezhki. You can shape them small, making them resemble vatrushki, or make them larger. You can add raisins, dried apricots, or prunes to the cottage cheese. However, I prefer using plain cottage cheese only. The shanezhki turn out wonderfully aromatic. If you brush them with butter, they will stay fluffy and soft for a long time; if not, they'll have a crispy crust. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
1. Warm the milk, pour it into a bowl, add a tablespoon of granulated sugar and the yeast, stir, then let it sit for 10–15 minutes.
- 2
Step 2
2. Melt the butter, add 1 egg, a pinch of salt, flour, and 1 tablespoon of sugar, then add the foamed yeast and knead the dough until it no longer sticks to your hands.
- 3
Step 3
3. Cover the dough in the bowl with a towel and let it sit at room temperature for 1.5–2 hours, then knead it again and let it rest for another 20–30 minutes.
- 4
Step 4
4. For the filling, in a bowl I mix 2 eggs, add sour cream and cottage cheese, then add the remaining sugar and vanilla.
- 5
Step 5
5. Mix everything thoroughly; if desired, you can add dried fruits, nuts, and other treats.
- 6
Step 6
6. Divide the finished dough into small balls, which will later become scones, and let them rest for 15–20 minutes.
- 7
Step 7
7. Each ball is slightly pressed with hands or using a rolling pin, then an indentation is made in the center with a glass or fist.
- 8
Step 8
8. With a spoon, place the previously prepared cottage cheese filling into the indentation, and let it sit for 7–10 minutes.
- 9
Step 9
9. Line a baking sheet with parchment paper and place the shaneghs on top. In a separate bowl, beat an egg and use it to brush each shanegh.
- 10
Step 10
10. Bake in a preheated oven at 180 degrees for 30-40 minutes. Serve the scones hot.