Curd Baguettes

The aromatic, soft, and crispy brown curd baguettes can be made easily at home. Baguettes with the addition of soft cottage cheese turn out to be very tender, with a lush, porous, slightly flaky crumb and an interesting cheese aroma. Prepare them using this recipe.

Ingredients

For the test:

• Water – 180 ml
• Cottage cheese (soft) – 200 g
• Butter – 100 g
• Flour – 420 g + for working with dough
• Dry yeast – 7 g
• Sugar – 10 g
• Salt – 1 teaspoon

To grease the baguette:

• Egg – 1 pc.
• Water – 1 tbsp
• Salt – 1 small pinch
• Sugar – 1 small pinch

Additionally:

• White sesame (for sprinkling baguette) – 2-3 teaspoon
• Vegetable oil – for lubricating the mold

Directions

1. We heat the water to a warm state (but not higher than 40 degrees) and add sugar to it. Then add yeast. Stir to dissolve the sugar. Leave the mixture for 7-15 minutes in a warm place, until the mass starts to bubble and a “cap” appears on the surface.
2. Melt the butter and set aside. Sift flour into another container, add salt to it. We mix. Add cottage cheese. Rub flour and cottage cheese with our hands to make a crumb.

   

3. Add butter (it shouldn’t be hot anymore) to the flour and cottage cheese mixture. Then we pour in the yeast. We knead the dough. The dough is very soft but does not stick to your hands.
4. Place the dough in a container, cover with foil and leave in a warm place for 1-1.5 hours to rise. Divide the matched dough into two approximately equal parts. We roll each part into a rectangular layer with an area of ​​approximately 20×40 cm and a thickness of 0.7-1 cm.

   

5. Sprinkle the rolled dough with a little flour and roll it into a roll. Do not roll up too tightly so that the roll does not burst at the edges when baking. We also fold the second part of the test.
6. If there is no special mold for baguettes, you can make one out of foil. Making a mold for two baguettes. To do this, measure the foil with a margin on the sides, fold it into 3-4 layers, make a fold-side in the middle and then fold the long edges. In length and width, the shape must exceed the dimensions of the baguettes.
7. Grease the bottom and walls of the mold with vegetable oil and lightly sprinkle with flour. We put the baguettes into shape. Bend the protruding edges of the foil to form a “boat”. Cover the baguettes with plastic wrap and leave in a warm place for 30 minutes. Closer to the expiration of this time, turn on the oven and heat it to 180 degrees.
8. With scissors, we make parallel oblique cuts on each baguette. Mix the egg with a tablespoon of water, a small pinch of salt, and sugar. Lubricate the baguettes with the resulting mixture.
9. Sprinkle the baguettes with white sesame seeds. Place the mold with baguettes in a preheated oven for about 40 minutes. We bake baguettes at 180 degrees.
10. Remove the finished cottage cheese baguettes from the oven and leave to cool for an hour.

    

Bon Appetit!

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