Tear-Off Yeast Dough Pie with Curd Filling
by Editorial Staff
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
- Prepare all items for the dough.
Sift the flour. Heat the milk slightly.
The butter should be soft – leave it warm beforehand. - Combine dry ingredients – yeast, flour, salt and sugar in a deep bowl.
- Pour the egg into a glass with milk and stir with a fork.
- Make a depression in the flour and pour the milk and egg into it.
Mix all ingredients with a spatula. - Add soft butter and knead the yeast dough.
- 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. - Prepare all the ingredients for the curd filling. Cottage cheese can be used both in store and homemade, of any fat content.
- 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.
- Add sour cream and flour, mix the filling again until smooth.
- The finished filling should keep its shape well.
- An hour later, the dough has grown in size 3 times.
- 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. - Place a teaspoon of curd filling in the center of each circle of dough.
- 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).
- 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.
- 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. - You can add dried fruit, candied fruit or berries to the curd filling of each pie, slightly drowning it inside. I used black currant.
- Bake yeast cake with cottage cheese in a preheated oven at 180 degrees for 30-35 minutes.
- 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). - 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!
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