Cheesecakes with cottage cheese, made from yeast dough

1. Prepare yeast dough. To do this, add sugar and yeast to warm milk (no more than 40°C). After 5-15 minutes, a yeast cap forms on the surface of the milk. Add 4 tbsp. spoons of sifted flour, mix until smooth. Place in a warm place for 30-40 minutes (do not overcook the dough, otherwise it will fall off).

Add eggs and butter to the dough (leave some of the butter). Stir thoroughly, add the remaining sifted flour, put in a warm place for 1.5-2.5 hours. The time for further actions is determined by the dough itself; it should rise to the maximum possible volume.

When the dough has risen, add the remaining butter and knead very well. Next, return the dough to a warm place for another 1.5 hours.

2. Rub the cottage cheese for the cheesecakes. Beat the white of one egg with sugar into a strong foam.

Add whipped egg white with sugar, starch, vanilla (or vanillin) to the pureed cottage cheese. Salted cottage cheese for cheesecakes tastes better. If desired, you can add seedless raisins.

3. Place the dough that has risen a second time on a floured table and form it into cheesecakes.

4. There are several ways to make cheesecakes. Method 1 is the most common. Divide the dough into pieces the size of a five-year-old child's fist, roll them into balls, and place them on a greased baking sheet.

5. Use the bottom of a glass to squeeze out indentations in the middle of the koloboks (to make this easier, you can dip the bottom of the glass in flour), cover the pieces with a towel and let them roll.

After this, grease the depression with vegetable oil (in this case, the filling will not “penetrate” into the dough) and lay out the curd filling.

6. 2nd method - for those who like a lot of cottage cheese in their cheesecakes. Divide the dough into the same pieces as in the first version. Make flat cakes out of them, put a lot of curd filling on each one and use the edges of the dough to form the sides of the cheesecake as far as possible. Place the cheesecakes with cottage cheese on a baking sheet, brush with yolk mixed with water in equal proportions. Let the cheesecakes “touch” and bake.

7. After the cheesecakes “touch”, place them in the oven, which is preheated to 180 degrees. Bake cottage cheesecakes from yeast dough for 30-40 minutes. The time depends on the “mood” of the oven and the size of the cheesecakes.

8. Grease the baked cheesecakes with butter, cover with napkins or a towel and after 15 minutes transfer to a plate.

It is advisable to store curd cheesecakes in the refrigerator (after all, cottage cheese) if they are not devoured during the first tea party.