- Yield: 1500 g of dough, ready to use.
Additionally you will need:
- granulated sugar and ground cinnamon - to taste;
- nut crumbs (from peanuts or any other nut) - a handful;
- vegetable oil – at least 300 ml.
- Baking time is approximately 2.5 hours.
How to prepare curd yeast dough:
First, let's prepare the curd dough with yogurt - this process will take us about an hour and a half in total.
Beat the egg, mix with cottage cheese, salt, yogurt and melted fat.
Pour the bubbling yeast mixture into the resulting mass and stir.
Knead the dough (soft but elastic), adding flour in small portions, and set it in a warm place to rise.
When it increases in volume, we crush it and send it to rise again in the heat.
We make buns from cottage cheese dough. Divide the finished dough into 2 parts. Roll one into a not very thin (at least 2 mm thick) rectangular layer, grease it with butter, then sprinkle with sugar, nut crumbs and cinnamon (all to taste).
Roll the flavored layer into a roll and cut it into pieces about 3 cm wide. We pinch each piece on one side (so that the melted sugar does not leak out onto the baking sheet during baking) and turn it upside down with the cut - it looks like a rosebud.
Place the buns on a baking sheet, leave to rise for ten minutes, then place in an oven preheated to 190°C for 30 minutes.
While the buns are baking, prepare the cottage cheese donuts. Roll out the dough again into a rectangular (or square) layer and cut into small rectangles (approximately 11x7 cm).
Grease each one with butter, sprinkle with sugar (you can add cinnamon if you wish), roll it up, pinch the joints of the dough, connect and seal the ends. As a result, we will get small bagels.
Heat a large amount of oil in a deep frying pan, throw the donuts into it and fry over moderate heat until golden brown on both sides.
Place the finished donuts, tender and airy, on table napkins so that as little fat as possible remains in the baked goods.
Meanwhile, our buns were baked.
Curd dough for making pies is a simple recipe, but very tasty and original. The baked goods turn out airy, aromatic, light as feathers. Various filling options will allow you to diversify the dish and please all family members.
Curd pies with onions and eggs: step-by-step recipe
Cottage cheese dough will help out if you don’t know how to approach yeast dough or don’t have enough time. It mixes quickly and easily, without requiring subsequent proofing. At the same time, the texture of the baked goods will be tender, “fluffy” - no worse than that of pies made from yeast dough on sponge.
Curd dough is very elastic, this allows you to make pies with a large amount of filling
A little secret: mix the dough with ingredients at room temperature. To do this, remove the food from the refrigerator two or three hours before cooking. In this case, the dough will be softer and more airy.
Products for the test:
- 3 eggs;
- 1 tbsp. l. Sahara;
- 1 tsp salt;
- 1\2 tsp. soda;
- 50 g sour cream;
- 200 g cottage cheese;
- 400–450 g flour.
Filling ingredients:
- 200 g green onions;
- 5 eggs;
- 3\4 tsp. salt.
- Beat eggs with sugar and salt.
It is convenient to beat eggs with a pastry whisk.
- Add sour cream and soda to them.
Sour cream is suitable for any fat content, the main thing is that it is fresh
- Rub the cottage cheese through a sieve.
The cottage cheese is easily rubbed through a sieve with a puree masher or a large spoon.
- Sift the flour.
The flour should be sifted, this will allow the dough to quickly obtain a homogeneous structure when kneading.
- Combine all ingredients and knead elastic dough. Roll it into a ball.
The curd dough is soft, tender and pliable.
- For the filling, boil the eggs.
When boiling eggs, add a little salt to the water, this will help peel them faster and easier.
- Finely chop.
Choose eggs with bright yolks
- Chop the green onions.
Green onions must be fresh
- Mix ingredients for filling, add salt and stir.
You can mash the filling a little with your hands so that the onion releases its juice.
- Make juicy dough from the dough.
You don’t even need to roll out sochni from curd dough, but form it with your hands, the dough turns out so plastic
- Distribute the filling over them.
The more filling, the tastier the pies.
- Pinch and place on a baking sheet lined with parchment.
Parchment will prevent the pies from burning
- Bake for 35–40 minutes at 200°C.
Curd dough pies baked in the oven turn out rosy and appetizing.
- But pies made from curd dough can not only be baked in the oven, but also fried in hot oil in a frying pan.
Pies made from curd dough should be placed in a frying pan in hot oil and fried on both sides until cooked
- Place the finished pies on parchment so that it absorbs excess oil.
Serve the finished fried curd dough pies hot.
Video: melt-in-your-mouth apple pies from Natalia Kalnina
Filling options
Curd dough is universal - pies can be made from it with any filling. Unsweetened ones can be served as an addition to the first course, and sweet ones as a dessert.
Cabbage
A classic filling loved by many.
Cabbage filling has a delicate and at the same time rich taste
- Boil 2 hard-boiled eggs and cut into cubes.
It is important not to overcook the eggs so that the yolk does not turn gray.
- Grind green onions (100 g).
Onions add flavor to the filling
- Shred cabbage (300 g).
Fresh harvest cabbage is best
- Cut the onions into half rings (2 pcs.).
Cut the onion with a sharp knife
- Fry cabbage and onions in butter (50 g). Mix everything and add salt (1\2 tsp).
Fry the vegetables over low heat until the butter begins to burn
Izyumnaya
An unusual filling, but goes very well with the curd dough.
100 grams of black raisins contain only about 230 kcal and 60 g of carbohydrates, while white raisins contain at least 280 kcal and 70 g of fast carbohydrates, which are not very beneficial for our body
- Soak 300 g of raisins in boiling water for half an hour.
Honey adds additional sweetness and delicate aroma to the pie filling.
Cherry
Curd dough and cherries are the perfect combination for dessert.
Starch is needed to thicken cherry juice.
My mother-in-law is an expert at baking pies with a variety of fillings. I have never tried anything tastier and fluffier than her yeast pies. But recently she surprised me again with an unusual recipe for cottage cheese dough. Baking from it is no worse than from baked yeast, and it is prepared faster and easier. In addition, not everyone is recommended to use yeast, and here it doesn’t even contain margarine or butter. If you bake pies from curd dough in the oven, then you generally get a low-calorie version of baking.
The universal curd dough allows you to prepare pies that can be fried in a pan or baked in the oven. The recipe is so simple that even children can be involved in the preparation. Try pies made from delicate dough with cottage cheese, because they literally melt in your mouth!
The last five days were marked for me by two pleasant events 😀 - a friend arrived who lives in the region, and with whom we have been very close friends for the 9th year, but real meetings are very rare due to the distance...
And today I will tell you about what I treated them to 😉 Of course, in such cases it’s hard to do without yeast baking! Therefore, today I present to your attention the dough.
It is interesting, in my opinion, because in the presence of yeast it is similar to shortbread... And all thanks to the significant amount of cottage cheese and vegetable oil in its composition! 😉
Ingredients required for kneading the dough:
- cottage cheese - 300 g
- milk - 200 ml
- water - 200 ml
- sunflower oil - 200 ml
- eggs - 2 pieces (+ one more for lubricating products)
- premium wheat flour - 10 cups
- dry yeast - 13 g
- salt - 2 tsp.
Kneading the dough:
Sifted the flour into a separate large container. Added salt and dry yeast to it. Mix the dry mass thoroughly. 
I combined eggs, water, milk and cottage cheese. I took 9 percent, in packs, Syzran, medium humidity. 
Whipped it. 
Pour the milk mixture into the flour. 
While kneading, I added sunflower oil, this time refined. 
Knead the dough thoroughly. 
Do you love curd dough? After all, this is just a godsend for housewives!
Firstly, it is easy and quick to prepare. Secondly, you can always add leftover cottage cheese. And thirdly, you can bake anything from it - from cookies and pies to pies and even cakes!
There are many varieties of cottage cheese dough: yeast, puff pastry, shortbread, etc. If cottage cheese is added to the yeast dough, you will get tender pies that will not go stale for a long time. I will give you a few examples of curd dough, but for now:
Recipe - the basis of the curd dough:
- - 400 cottage cheese
- - 2 - 2.5 tbsp. flour
- - 1/4 tsp. soda
- - 0.5 tsp. salt
- - 1 -4 tsp. sugar (depending on whether your baked goods are sweet or not)
- - 1 egg
- - 3 tbsp. l. vegetable oil
- - 1/4 tbsp. water
Yeast curd dough
Compound:
- - 500 g flour
- — 250 ml milk
- - 150-200 g cottage cheese
- - 100 g butter
- - 3 tbsp. l. Sahara
- - 0.5 tsp. salt
- - 2 yolks
- - 2 tbsp. l. vegetable oil
- - a packet of dry yeast (7 g)
Preparation:
Mix yeast with 1 tsp. sugar and pour 2 tbsp. l. warm water, put it in a warm place until a foamy “cap” appears on top. Add butter, sugar, salt and grated cottage cheese to warm milk, mix everything well. Then add the yolks, pour in the yeast mixture and add half the flour, mix everything well (you can use a mixer).
Next, add the rest of the flour gradually and knead the soft dough, greasing your hands with vegetable oil. Roll all the dough into a ball, cover it with a towel and put it in a warm place to rise. When curd dough will increase in size by 2 times, knead it and let it rise again. After this, the dough is ready and you can start baking.
And now, as promised, a couple of recipes from cottage cheese dough.
Curd balls
Compound:
- - 600 g cottage cheese
- - 4 eggs
- - 0.5 tsp. soda
- - extinguished with vinegar
- - 300 g flour (more is possible)
- - vanillin or vanilla sugar
- - sugar - to taste
- - 300 g of washed, seedless raisins
- - vegetable oil for frying
Preparation:
Grind the cottage cheese with sugar, salt and vanilla, add the eggs and mix everything. Add sifted flour, slaked soda and knead a thick dough.
Curd dough Divide into pieces the size of a chicken egg. Roll each piece into a flat cake, and put 1 tsp in the middle. soaked and washed seedless raisins. Then we form koloboks and lower them into boiling vegetable oil to fry. Who has deep-frying, and if not, deep-frying in a saucepan or frying pan. Place the finished koloboks on a plate and sprinkle with powdered sugar.
This recipe is very simple and very tasty.
Curd puffs
Compound:
- — 500g. cottage cheese
- — 250g. butter
- - 2-2.5 tbsp. flour
- - 0.5 tsp. soda
- - 0.5 tbsp. Sahara
Preparation:
Mix softened butter with cottage cheese and gradually add flour mixed with soda. Place the well-kneaded dough in the refrigerator for 30 minutes.
Then roll it out thinly and cut out circles with a small saucer. Pour more sugar into a plate and press one side of each circle against it. Fold it in half so that the sugar side is inside, and again press one side against the sugar and fold it in half.
Today I bring to your attention such simple and tasty recipes from cottage cheese dough, dear housewives! Try baking. Bon appetit!
