Now Your Turn

Folded Cottage Cheese Bread

Desserts | April 5, 2015 | By



10 dkg unsalted butter melted

1/4 cup  sour cream

1 egg

2 Tbsp instant yeast

1/4 cup milk

3 Tbsp sugar

3 1/2 cup flour

1/2 tsp salt


Filling Ingredients:

50 dkg cottage cheese

1 egg yolk

1 egg

5 Tbsp sugar

2 Tbsp  vanilla sugar

1 lemon zest and juice

1/2 cup raisins


To make the dough with a stand mixer, in the 5-quart bowl of a mixer, dissolve the yeast in the warm milk and let stand until foamy, about 5 minutes. Add the sugar,  eggs,  the flour, the salt and butter. Place the bowl on the mixer, attach the dough hook and knead on low-speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading. Remove the dough from the bowl.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 1- 1 1/2  hours.

Line a half-sheet pan or rimless baking sheet with parchment paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface and make a rectangle  shape  from  the dough.

Mixed all the filling ingredients . Dividing the rectangle shape  three longitudinal sections . Cut the two sides in 45 degree strips every 1 inch sections.  A put stuffing in the middle part and the folded over the  two sides alternately until you reach the end. Egg brush the top, wait 8-10 minutes in preheated oven and bake in  a 350 F oven   for 20-25 minutes until browned.







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Georgia Bitay