- “Rosochki” buns made from yeast dough with cottage cheese, recipe with photo

Ingredients:

-Milk - 250 ml -Eggs (2 in the dough, 1 in the filling) - 3 pcs -Sugar (100 g in the dough, 100 g in the filling) - 200 g -Drain. butter (or margarine) - 100 g - Flour (approximately) - 600-700 g - Vanilla sugar (1 packet per dough, 1 per cottage cheese) - 2 packets. - Yeast (fresh or dry 2 tsp) - 25 g - Cottage cheese - 500 g - Raisins - 100-150 g - Lemon zest (optional, in the dough) - Salt (partial) - 1 tsp.

Preparation:

First of all, pour boiling water over the raisins
Now let's make the steam.
Warm up the milk and pour into a bowl.
Add yeast...sugar...and about half the flour to the milk (preferably a glass so that the dough is not so thick)
Stir and place in a warm place to rise
We prepare baked goods:
Melt the butter, let it cool a little
Add eggs...sugar...vanillin...salt to the butter. Let's mix.
Opara came up.
Add baking to the steam
Stir
Little by little add the remaining flour... and knead into a fairly stiff dough.
We put it in a warm place to rise
Preparing the filling:
Add an egg to the cottage cheese (necessarily at room temperature) (sooo... where is the egg... it seems I forgot to add it...)
...vanilla sugar ...sugar (100 g) and raisins (drain through a sieve)
Stir everything well (if the cottage cheese is runny, you can add flour or semolina)
The dough has risen
From the risen dough we make approximately 24 identical balls and leave them to rise a little.
Roll out the flatbread, make 3 cuts so that the parts are slightly different, one part is slightly larger than the other
Place the filling in the middle
We wrap one of the three parts (the smallest) around the cottage cheese and fasten it together.
Then we do the same with the larger part.
And last we wrap the largest part of the cake.
The fastening point should be as low as possible, at the base of the buns, otherwise they will fall.
We connect as tightly as possible, especially the last part.
"Rose" is ready
Let the buns rise well
Add a little milk to the yolk
Stir and brush the buns
Bake at 180 C!

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How long can you bake the same charlotte? “Apple horns”: an unusual pie that melts in your mouth

Pie “Apple horns” made from rich yeast dough with a delicate filling of stewed apples with cinnamon has an unusual appearance, is easily disassembled into portioned pieces and will undoubtedly delight the most picky sweet tooth with its taste!

Apple season is in full swing, so it's time to make the most of your apples. How long can you bake the same charlotte? Bake “Apple Cones”, this pie just melts in your mouth!

Yeast apple pie

Ingredients

500 g wheat flour
250 ml milk
7 g dry yeast
40 g butter
30 ml vegetable oil
70 g granulated sugar
0.5 tsp. salt
1 egg

Ingredients for pastry crumbs

200 g sugar
120 g butter
150 g wheat flour

Filling ingredients

5 apples
30 g butter
1 tsp. cinnamon
1 egg (for brushing the cake)

Preparation

Add yeast to the sifted wheat flour and mix.

Add sugar and salt to warm milk. Stir. Pour milk, melted butter, egg into the flour and mix everything.

Gradually add vegetable oil and knead the dough with your hands for 5-7 minutes. The dough should be soft, smooth and not stick to your hands.

Cover the dough with film and leave for 1.5 hours to rise.

Peel the apples, cut out the core of each and cut into cubes. Melt butter in a frying pan, add apples and carcasses for 3 to 5 minutes to soften them.

Then add cinnamon, stir and let the filling cool completely.

To layer the dough you will need confectionery crumbs (streusel). To prepare it, mix sugar and solid butter with a fork. Add flour to the sugar and butter mixture and rub with your hands until coarse crumbs form. Place the finished crumbs in the refrigerator.

Place the risen dough on the table, divide it into 8 equal parts and form them into identical balls. Cover them with film and let them stand for 5-7 minutes.

Roll each piece into a circle slightly smaller in diameter than a 30cm baking dish.

Take half of the pastry crumbs and spread them evenly over half of each dough circle.

Fold the tortillas in half so that the crumbs are between the two layers of dough. Press down lightly with your palm.

Leave a little crumb to decorate the pie, and spread the rest over the surface of the cakes.

Place a portion of filling on both sides of each flatbread. Roll the dough from the edges to the center so that you get two cone rolls.

Grease a pie pan with butter and sprinkle with flour. Place all the blanks on the mold with the sharp side of the cones facing the center.

Cover the pan with film and let stand for 30–40 minutes.

Before baking, brush the pie with egg and sprinkle the rest of the pastry crumbs on top.

Bake the pie for 40–50 minutes in an oven preheated to 150 degrees. Check the readiness of the pie with a toothpick.

Let cool and transfer the pie to a serving plate. Bon appetit!

Not all charlottes are equally boring. We bring to your attention the hit of the 2018 season - a recipe for the newest charlotte, which will decorate any holiday table and will cause well-deserved delight among those around you!

The spectacular Chrysanthemum pie tastes like a cutlet in dough. After all, the composition is essentially the same, but the design is radically different!

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Chicken breast in layers in the oven

Sometimes, to prepare another culinary masterpiece , it is enough to use the most ordinary products, but present them in a completely new way. For example, chicken breast is one of the most popular ingredients. All you have to do is slightly change the cooking method - and a radically new dish, tasty and colorful, is on the table.

If you love this meat, if you have a little time and if you like to experiment, cook chicken breast in layers in the oven. Instead of just baking meat and constantly wondering how not to dry it out, you can use a hint and cook it in a special way.

Ingredients

Chicken fillet 500 g
Carrots 2 pcs
Onion 1 piece
Potatoes 2–3 pcs.
Egg 1 piece
Sunflower oil 50 ml
Sesame 30 g
Greens 1 bunch
Salt to taste
Black pepper (ground) to taste

Preparation

Cut the breast into thin slices. Salt and pepper the meat to taste.

Peel the vegetables. Cut the carrots and potatoes into slices, and the onion into small cubes.

Heat the oil in a frying pan and fry the carrots and onions. Then take a dry frying pan and lightly fry the potatoes.

Finely chop the greens. In a separate container, beat the egg.

Take a baking dish. Lubricate it with a small amount of sunflower oil. Divide the vegetables into 5 parts, and the meat slices into 6. Place the chicken fillet slices on the bottom of the pan. Brush the meat with beaten egg.

The second layer is fried vegetables. The third is chopped greens. Continue adding until you run out of food.

The top layer should be meat. Brush it with egg and sprinkle with sesame seeds.

Set the oven temperature to 180 °C. Place the dish in the oven for 30–40 minutes. Then increase the temperature to 220 °C. Wait another 10 minutes.

When you layer the ingredients, try to leave the edges of the fillet unfilled but well coated with egg. Otherwise, the layers will stick together and lose their juiciness. Not just tasty, but also a very original chicken dish is ready! Prepare for the next holiday and reveal the secret to your friends.

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Honey chocolate cake with nuts

Ingredients:

For the test:

1 egg
150 g Sahara
30 g. Margarine
1 teaspoon baking soda
2 tablespoons honey
3 tablespoons milk
400 g flour
2 - 3 tablespoons cocoa

For cream:

1 egg
2 tablespoons flour
100 g sugar
300 ml. milk
300 g butter
walnuts

For the glaze:

100 g chocolate
100 g butter

Preparation:

Mix all ingredients except flour and cocoa and melt over low heat, cook until color changes. Remove from heat, add flour and cocoa and knead the dough. Roll out in parts, cut out identical pancakes 4 - 5 mm with a lid or other shape. and bake on a floured baking sheet very quickly, for a couple of minutes. You need to sweep the flour from the cake with a dry brush or towel.

Cream:

Beat the egg with sugar, add flour and gradually pour in the milk, stirring occasionally. Boil the custard in a water bath or over very low heat, stirring constantly, until thickened.

Cool. Then beat the softened butter and add the custard mixture, spoonful at a time, without ceasing to beat.

Spread the cakes with custard, sprinkling with nuts. Leave at room temperature for 1 - 2 hours so that the cakes are soaked.

Glaze:

Melt the chocolate and butter in a water bath and pour the cake on top.

Place in the refrigerator to harden.

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Buns “Rosochki” made from yeast dough with cottage cheese

How to quickly and deliciously prepare a bun “Rosochki” from yeast dough with cottage cheese. A detailed step-by-step recipe with photos will tell you how to prepare this beauty.

Buns can be very diverse. Only from dough or with various types of layers, additives and fillings. If you want a more original presentation, then you should pay attention to the “Rosochki” buns made from yeast dough with cottage cheese. We present the recipe with a photo of this original pastry below.

full fat milk - 250 ml.,
sugar - 100 gr.,
chicken egg - 1 pc.,
butter - 100 gr.,
premium wheat flour - 700 gr.,
vanilla sugar - 1 sachet,
salt - 1/2 tsp,
yeast - 2 tsp. no slide.

chicken eggs - 1 pc.,
sugar - 100 gr.,
cottage cheese – 500 gr.,
raisins - 150 gr.,
vanilla sugar - 1 sachet,
zest from 1 lemon.

Step 1.

First you need to knead the yeast dough. To do this, slightly heat the milk to a temperature of 35°C. If you don't have a kitchen thermometer, dip your finger into it. The temperature simply should not be felt.

Step 2.

After this, dilute sugar, salt and yeast in milk.

Step 3.

Add melted butter.

Step 4.

Then add half the flour and knead the batter.

Step 5.

Leave it to rise in a warm place for approximately 30-40 minutes.

Step 6.

When it increases in volume, you need to add the rest of the flour. Knead into a smooth elastic dough - it should begin to lag behind your hands. Cover with a clean towel and leave to rise again. When it doubles in volume, you can make buns from it.

Super delicious dessert - Just pour it in and it's ready

Ingredients:

For filling:

1 can of condensed milk
4 pcs - eggs
1 glass of milk
1 sachet vanilla sugar
200 g butter

For the glaze:

4 tbsp. l. cocoa
4 tbsp. l. Sahara
12 tbsp. l. milk

Preparation:

Beat the eggs well.
Add condensed milk, milk and vanilla sugar and mix well.
Bring this mass to a boil and cool.
Take a second pan and mix sugar, cocoa, and milk in it.
Prepare the glaze, stirring constantly.
Beat the butter, cut into cubes, with a mixer.
Then beat the butter together with the cooled cream.
Cover the container for dessert with cooking paper.
Lay out a layer of cookies, add cream and repeat until the cookies are gone.
Fill the dessert with chocolate glaze and put it in the refrigerator overnight. In the morning we enjoy a delicious dessert.

Bon appetit!