Tear-Off Yeast Dough Pie with Curd Filling

A yeast cake made from individual buns with a sweet curd filling seems complicated at first glance. But you will be surprised how soft and docile the dough is. Buns with cottage cheese are formed in a few minutes. The pie can be easily taken apart by hand. These pastries are a great idea for a big company at a picnic! Incredibly airy pastry and delicate and aromatic – curd filling.

Servings: 10

Cook: 2 hours

Ingredients

For the dough:

• Milk – 170 ml
• Butter (softened) – 70 g + for greasing the mold
• Egg – 1 pc.
• Flour – 400 g (3 glasses with a capacity of 200 ml) + for working with dough
• Instant dry yeast – 1 tbsp
• Sugar – 70 g
• Salt – 1/3 teaspoon

For filling:

• Cottage cheese – 250 g
• Yolk – 1 pc.
• Sour cream – 1 tbsp
• Sugar – 70 g
• Flour – 1 tbsp
• Vanilla sugar – 1 teaspoon
• Black currant (optional) – 50 g

To grease the cake:

• Egg white – 1 pc.

Directions

1. Prepare all items for the dough.
   Sift the flour. Heat the milk slightly.
   The butter should be soft – leave it warm beforehand.
2. Combine dry ingredients – yeast, flour, salt and sugar in a deep bowl.

   

3. Pour the egg into a glass with milk and stir with a fork.
4. Make a depression in the flour and pour the milk and egg into it.
   Mix all ingredients with a spatula.
5. Add soft butter and knead the yeast dough.
6. It is more convenient to finish the batch on a table sprinkled with flour. The finished dough will stop sticking to your hands and will keep its shape, but will remain soft and pliable.
   Place the dough bun in a bowl, cover with plastic wrap and let stand in a warm place for 60-80 minutes.
7. Prepare all the ingredients for the curd filling. Cottage cheese can be used both in store and homemade, of any fat content.
8. Combine the yolk in a deep bowl (set aside the white to grease the cake), sugar, vanilla sugar and cottage cheese. Stir the mixture with a fork, breaking up the lumps.
9. Add sour cream and flour, mix the filling again until smooth.
10. The finished filling should keep its shape well.
11. An hour later, the dough has grown in size 3 times.
12. Knead the dough and place on a floured table.
    Use a rolling pin to roll out the dough into a layer 5-6 mm thick.
    Using a glass, cut out circles of the same size, about 7-8 cm in diameter.
13. Place a teaspoon of curd filling in the center of each circle of dough.
14. Give the products the shape of a boat: pinch the dough along the edges, like a dumpling, but do not reach the center, leaving the middle of the pie with cottage cheese open (see photo).
15. Cover the detachable mold (my mold dia is 26 cm) with parchment and grease it with oil.
    Place the blanks in the mold with the filling facing up.

    

16. Leave on for 30 minutes to rise.
    Preheat oven to 180 degrees.
    Beat the egg white lightly and use a silicone brush to brush the surface of the future cake with it.
17. You can add dried fruit, candied fruit or berries to the curd filling of each pie, slightly drowning it inside. I used black currant.
18. Bake yeast cake with cottage cheese in a preheated oven at 180 degrees for 30-35 minutes.

    

19. Carefully remove the cake from the baking dish, place on a wire rack until it cools completely, and then transfer to a platter.
    You can decorate the tear-off cake with cottage cheese to your liking (I decorated with mint leaves).
20. The pie does not need to be sliced, it can be easily disassembled into pieces. Airy dough, juicy filling and a splash of taste when a berry hits the tongue!

Bon appetit!