Cottage cheese cheesecake with yeast dough jam

With a cup of tea or coffee, such chips will fly apart very quickly! Delicious curd cheesecakes with a surprise.

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

3.5

Yeast (dry, fast-acting)

Sugar

Salt

Eggs

Margarine

100

For filling:

Sugar

0.5

Eggs

Cottage cheese

400

Vanilla sugar

For decoration:

Jam

200

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 18 % 9 g

Carbohydrates 67 % 34 g

247 kcal

GI: 0 / 3 / 97

Step-by-step cooking

Cooking time: 5 h

Step 1:
Ingredients for the dough.
Step 2:
Flour must be sifted beforehand and mixed with high-speed yeast.
Step 3:
If your yeast is not fast-acting, it is better to activate it beforehand by diluting it in a small amount of warm milk or water with added sugar. As soon as the mixture has a high cap, it means that the yeast is good and they can be added to the dough.
Step 4:
Beat the egg in a separate container.
Step 5:
Add sugar and beat again.
Step 6:
Mix softened margarine with flour, add salt. Knead.
Step 7:
Pour in the egg mixture and knead the dough. If you have activated yeast, then add them to the dough at this time. Cover the dough with a film and put it in a warm place so that it fits for an hour.
Step 8:
Then knead the dough and divide it into equal parts according to the size of cheesecakes.
Step 9:
Roll each piece into a ball
Step 10:
Then roll out into a round layer.
Step 11:
Knead the curd filling from these ingredients.
Step 12:
And put the filling in the center of our circles, pinch the edges, turn the cheesecakes seam down.
Step 13:
Transfer them to a greased baking sheet, leave for half an hour for easy lifting. Make a recess in the center of the cheesecakes with a rolling pin.
Step 14:
And fill this recess with jam diluted with water (it should not be liquid). Grease the cheesecakes with beaten egg and leave in a warm place for half an hour. Lubricate with egg again. Bake in the oven at 180C for 25 minutes.

Knead the dough, cover with a film. Leave to approach in a warm place. Then divide into three parts.
Roll each into a layer, cut into four squares.
Put the filling in the center, pinch the edges. Turn the cheesecake seam down on a baking sheet greased with vegetable oil. Leave to approach.
Push the buns in the center with the end of the rolling pin to make a notch. Put the jam in the recess.
Grease the edges of the cheesecakes with beaten egg and leave for half an hour in a warm place. As soon as they fit, lubricate with egg again.
Bake in the oven for 25 minutes at 180 degrees.