If you like to bake pies and delight your loved ones, friends and guests with homemade baked goods, then new options for preparing dough will not be superfluous to you. We bring to your attention an excellent recipe for yeast dough with cottage cheese, which makes wonderful baked goods - pies, pizzas, rolls, cheesecakes.
We suggest preparing yeast dough for pies with cottage cheese using the sponge method with the addition of eggs, yogurt and vegetable oil.
You will need:
- yogurt (or kefir) - 100 ml - eggs - 2 pcs. - fresh yeast - 20 g - flour - 500 g - cottage cheese - 150 g - salt - ½ teaspoon - sugar - 2 tbsp. spoons - refined sunflower oil - 70 ml
Yeast dough with cottage cheese
1.
Prepare all the products indicated in the list of ingredients for preparing the dough. The best choice for kneading is natural cottage cheese of any fat content. To make the dough especially successful, wipe the cottage cheese before kneading or knead it in your palms until smooth.
2.
In a deep, spacious bowl, grind fresh yeast with sugar to activate it and leave in a warm place for 5 minutes.
3.
Add warm yogurt, 1 tbsp. spoon of flour. Stir, cover with a napkin and leave the dough for 15 minutes in a warm place.
4.
Add mashed cottage cheese, salt to the suitable dough, break eggs at room temperature. Add sunflower oil and stir.
5.
Add sifted flour little by little and knead into a soft pliable dough. Cover the lump of dough in a bowl with a towel and place in a warm place for 1 hour to rise and increase in volume. During this time, knead the dough twice and leave to rise again.
6.
After the specified time has passed, knead the dough completely and start cutting pies, buns, bagels or other delicious products.
Good luck with your dough and delicious pies made from it!
On a note
Cottage cheese added to yeast dough allows you to get tender and elastic pies that do not go stale for a long time.
You can even add cottage cheese that is not fresh enough to the dough - this will not affect the taste and you will not have to throw away the product.
Curd dough is suitable for sweet and savory baking. For unsweetened filling, reduce the amount of sugar in the dough to 1-2 teaspoons.
Curd dough is suitable for baking and frying in a pan
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Curd dough for making pies is a simple recipe, but very tasty and original. The baked goods turn out airy, aromatic, light as feathers. Various filling options will allow you to diversify the dish and please all family members.
Sweet pies made from curd dough
This delicious dessert is prepared very quickly and turns out very soft and airy. This recipe will surely appeal to those who do not like working with yeast or unleavened dough. To prepare light curd dough for pies, you will need:
- Combine in a saucepan one glass of sugar, one glass of sunflower oil, baking powder, vanilla, three eggs, 500 grams of cottage cheese and 600-700 grams of sifted flour.
- Knead the dough and leave it to stand in a warm place for two hours.
- For the filling, mix chopped dried fruits with jam.
- Form small pies from the dough and filling, place them on a baking sheet lined with paper and brush them with egg yolk.
Bake the sweet dessert for 20 minutes until golden brown in a preheated oven. Small children really like these pies, and you can serve them not only hot, but also cold.
Curd dough is prepared very quickly, but there are so many varieties of desserts you can bake from it. They all turn out nourishing and tasty, which means your children will always be healthy and active. Today on the agenda is cottage cheese dough, its composition and nuances in preparation.
Curd pies with onions and eggs: step-by-step recipe
Cottage cheese dough will help out if you don’t know how to approach yeast dough or don’t have enough time. It mixes quickly and easily, without requiring subsequent proofing. At the same time, the texture of the baked goods will be tender, “fluffy” - no worse than that of pies made from yeast dough on sponge.
Curd dough is very elastic, this allows you to make pies with a large amount of filling
A little secret: mix the dough with ingredients at room temperature. To do this, remove the food from the refrigerator two or three hours before cooking. In this case, the dough will be softer and more airy.
Products for the test:
- 3 eggs;
- 1 tbsp. l. Sahara;
- 1 tsp salt;
- 1\2 tsp. soda;
- 50 g sour cream;
- 200 g cottage cheese;
- 400–450 g flour.
Filling ingredients:
- 200 g green onions;
- 5 eggs;
- 3\4 tsp. salt.
- Beat eggs with sugar and salt.
It is convenient to beat eggs with a pastry whisk. - Add sour cream and soda to them.
Sour cream is suitable for any fat content, the main thing is that it is fresh - Rub the cottage cheese through a sieve.
The cottage cheese is easily rubbed through a sieve with a puree masher or a large spoon. - Sift the flour.
The flour should be sifted, this will allow the dough to quickly obtain a homogeneous structure when kneading. - Combine all ingredients and knead elastic dough.
Roll it into a ball. The curd dough is soft, tender and pliable. - For the filling, boil the eggs.
When boiling eggs, add a little salt to the water, this will help peel them faster and easier. - Finely chop.
Choose eggs with bright yolks - Chop the green onions.
Green onions must be fresh - Mix ingredients for filling, add salt and stir.
You can mash the filling a little with your hands so that the onion releases its juice. - Make juicy dough from the dough.
You don’t even need to roll out sochni from curd dough, but form it with your hands, the dough turns out so plastic - Distribute the filling over them.
The more filling, the tastier the pies. - Pinch and place on a baking sheet lined with parchment.
Parchment will prevent the pies from burning - Bake for 35–40 minutes at 200°C.
Curd dough pies baked in the oven turn out rosy and appetizing. - But pies made from curd dough can not only be baked in the oven, but also fried in hot oil in a frying pan.
Pies made from curd dough should be placed in a frying pan in hot oil and fried on both sides until cooked - Place the finished pies on parchment so that it absorbs excess oil.
Serve the finished fried curd dough pies hot.
Video: melt-in-your-mouth apple pies from Natalia Kalnina
Universal curd dough
If you haven’t yet made yeast dough, or simply don’t have time to wait for proofing, but you really want to please your family with delicious and fluffy pies, use this lifesaver recipe! The ideal curd dough for pies with any filling will always help! The recipe is quick, simple and convenient. Cottage cheese for this dough is suitable for any fat content and consistency; you can even successfully use the one that has been lying abandoned in the refrigerator for a couple of days and is no longer suitable for “just eating.” The curd dough is kneaded in literally 10-15 minutes, and pies with it turn out no worse than yeast ones: soft, fluffy, with a crispy golden brown crust.
- cottage cheese 5% – 400 g,
- sour cream 10% – 5 tbsp. l.,
- egg – 1 pc.,
- baking powder – 1 tsp. or soda – 0.5 tsp,
- salt – 1 tsp. without a slide,
- sugar – 1.5 tbsp. l.,
- vegetable oil – 5 tbsp. l.,
- flour – 350-400 g.
Filling options
Curd dough is universal - pies can be made from it with any filling. Unsweetened ones can be served as an addition to the first course, and sweet ones as a dessert.
Cabbage
A classic filling loved by many.
Cabbage filling has a delicate and at the same time rich taste
- Boil 2 hard-boiled eggs and cut into cubes.
It is important not to overcook the eggs so that the yolk does not turn gray. - Grind green onions (100 g).
Onions add flavor to the filling - Shred cabbage (300 g).
Fresh harvest cabbage is best - Cut the onions into half rings (2 pcs.).
Cut the onion with a sharp knife - Fry cabbage and onions in butter (50 g).
Mix everything and add salt (1\2 tsp). Fry the vegetables over low heat until the butter begins to burn
Izyumnaya
An unusual filling, but goes very well with the curd dough.
100 grams of black raisins contain only about 230 kcal and 60 g of carbohydrates, while white raisins contain at least 280 kcal and 70 g of fast carbohydrates, which are not very beneficial for our body
- Soak 300 g of raisins in boiling water for half an hour.
Honey adds additional sweetness and delicate aroma to the pie filling.
Cherry
Curd dough and cherries are the perfect combination for dessert.
Starch is needed to thicken cherry juice.
My mother-in-law is an expert at baking pies with a variety of fillings. I have never tried anything tastier and fluffier than her yeast pies. But recently she surprised me again with an unusual recipe for cottage cheese dough. Baking from it is no worse than from baked yeast, and it is prepared faster and easier. In addition, not everyone is recommended to use yeast, and here it doesn’t even contain margarine or butter. If you bake pies from curd dough in the oven, then you generally get a low-calorie version of baking.
The universal curd dough allows you to prepare pies that can be fried in a pan or baked in the oven. The recipe is so simple that even children can be involved in the preparation. Try pies made from delicate dough with cottage cheese, because they literally melt in your mouth!
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