Composition / ingredients
Step-by-step cooking
Step 1:
How to make sour cream curls with cottage cheese and raisins? First, prepare the necessary ingredients for the dough. Take the flour of the highest grade. The oil should be at room temperature, so take it out of the refrigerator in advance.
Step 2:
In 50 ml of warm milk, stir 1 tsp sugar and 1 tbsp flour.
Step 3:
Add dry yeast. I do not mix them at the same time, but just scatter them on the surface. Yeast needs fast-acting ones, those that need to be activated with a warm liquid.
Step 4:
Leave it warm until a fluffy hat appears. It takes 10-20 minutes. If the caps do not appear, then the yeast is spoiled and the dough will not rise with them.
Step 5:
In a bowl, sift 350 g of flour, add salt, the remaining sugar and mix.
Step 6:
Add soft butter and sour cream.
Step 7:
Rub the dough into crumbs with your hands.
Step 8:
Pour the remaining warm milk and yeast mixture into the resulting crumb.
Step 9:
Knead a soft, pliable dough, gradually adding the remaining flour (130 g). Flour may take more or less, so add a little bit at a time. First of all, look at the consistency of the dough. It shouldn't get too tight. If it is tight, it means that the flour has been shifted.
Step 10:
Roll the dough into a ball and leave it warm under a towel for 1 hour to rise. Then knead and leave again for 30 minutes.
Step 11:
While the dough is rising, prepare the filling. Cottage cheese is better to take fatter, not dry and not very lumpy. If you have cottage cheese with small hard specks, it is better to mash it with a blender or wipe it through a sieve.
Step 12:
Rub the cottage cheese with egg, sugar and vanilla until smooth. If the mass turns out to be fluid and very moist, add 1-2 tablespoons of flour to it.
Step 13:
At the end, pour in the raisins (dark or light) and mix.
Step 14:
Roll out the dough on a floured table into a rectangle 0.5-1 cm thick.
Step 15:
Spread the curd filling evenly over the entire dough.
Step 16:
Roll the dough into a roll and cut into pieces 3-3.5 cm thick.
Step 17:
Transfer the resulting curls cut up into a parchment-lined baking dish or baking sheet at a distance from each other and leave for proofing for 25 minutes.
Step 18:
One small egg will be needed to lubricate the surface of the buns.
Step 19:
It needs to be beaten with a fork until smooth.
Step 20:
Before baking, brush the buns with beaten egg. Bake the curls in a preheated 180 ° C oven for 25-30 minutes until golden brown on the dough.
Step 21:
While the buns are baking, prepare the filling.
Step 22:
Mix sour cream with sugar until the crystals completely dissolve.
Step 23:
Brush hot curls with sour cream and sugar on top. Cool slightly and you can serve it to the table. Bon appetit!
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Dry yeast can be replaced with fresh pressed yeast, based on the proportion of 1:3. That is, for 1 gram of dry yeast required by the recipe, you need to take 3 grams of fresh.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Dry yeast - 410 kcal/100g
