28 November 2010


For the dough
1 kilogram plain flour
2 teaspoons of salt
40 grams fresh yeast
2 teaspoons of sugar
500 ml milk
150 ml oil
2 eggs
For the filling
500 grams cottage cheese
1 egg
For the egg wash
1 egg yolk
1 tablespoon milk
For the pan
250 grams of margarine (shortening)

Firstly, mash the cheese with a fork, and then add the egg. Filling mustn’t be liquid; it has to be almost creamy. If the cheese is not salty enough, add salt if needed. In a small bowl mix the fresh yeast with a little bit of warm milk, one tablespoon of sugar and one tablespoon of flour, and stir well, until there are no lumps. Leave in warm place to activate the yeast. In a large bowl, sift the flour, baking soda and salt. Add the activated yeast, eggs, oil and milk and knead into smooth dough. Cover the bowl with greased plastic wrap and leave it for one hour to rise. Knead the dough and divide it into two equal parts, and each part into five balls.
Flatten the dough balls with a rolling pin and cut the each circle into eight triangles, stretch each triangle further to elongate it. On the wider part of the triangle put a teaspoon of the filling and fold the triangle edges so the filling doesn’t drip out during the baking. Wrap the rolls and arrange them on a baking sheet. Brush the rolls with the egg wash and put thinly sliced butter between the rolls in the pan. Bake in a preheated oven at 180°C for about 20 minutes. Serve warm. FFTO.