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Cheese

Cheese


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And this time I got rid of the kneading, and I put my friend to work: the bread machine.

But this dough is kneaded very easily by hand (because I was not born with a bread machine) :).

Mix the yeast with 2 tablespoons of sugar and the 3 tablespoons of warm milk. Let it sit for 10 minutes. Sift the flour into a bowl. We make a hole in the middle where we add the remaining sugar, eggs and yogurt. Then add the activated yeast and start stirring. At this point I could add salt, melted butter and orange peel. Knead an elastic dough, which no longer sticks to the hand.

Cover the dish with a towel and leave to rise, in a warm place away from drafts.

Meanwhile, prepare the filling. Mix the cottage cheese with the egg and sugar and at the end add the starch, rum essence and raisins. Mix well until smooth.

We turn the leavened dough on the work table, lightly floured and knead it a little to get the air out. Then divide the dough into equal pieces, not too large. Spread each piece of dough as round as possible.

We put a spoonful of the filling in the middle then we gather the edges towards the middle, covering the filling.

Place the cheeses in a tray lined with baking paper and let it rise for another ~ 15 minutes. Grease the cheeses with the yolk dissolved in milk and bake at the right heat until golden brown on top.

Let them cool a bit and then powder them with sugar.



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