Tear-off pie made from yeast dough with curd filling

Tear-off pie made from yeast dough with curd filling

Description of preparation:

Today we are preparing a tear-off pie. As a rule, such pies are baked from round buns that are easy to tear off. But I decided to break this stereotype and go a different way. My tear-off bagel pie.

Prepare the ingredients for making a tear-off yeast pie with curd filling.

Crumble the compressed yeast into a bowl.

Pour warm milk, add sugar, vanilla sugar and salt.

Melt the butter or margarine, cool slightly and add to the dough.

Gradually add the sifted flour, stirring the dough each time.

Knead an elastic, soft dough that does not stick to your hands. Place it in a bowl, pour a little vegetable oil on the bottom.

Cover with a towel or cling film and place in a warm place. After an hour and a half, the dough will increase in volume.

Then remove it from the bowl and knead it. Divide into 7 parts. Roll each one into a ball. Mix cottage cheese with sugar until smooth. Roll six balls into an oval. Make cuts on one edge. And place the curd filling on the other edge.

Cover the curd filling with dough and secure well.

Then roll the dough into a roll, forming a bagel.

You will get 6 bagels. Roll the last seventh ball of dough into 12 small balls. Place the bagels and balls in a baking dish as shown in the photo.

Cover the baking dish with cling film and let stand at room temperature for 25-30 minutes. Then brush the pie with egg and place in the oven, preheated to 175-180 degrees.

Bake the pie for 45-50 minutes. Then remove from the oven and cool.

The tear-off yeast pie with curd filling is ready.

Enjoy your tea!

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