When choosing cottage cheese for this baking, it is very important to give preference to a dry product with no visible liquid. This is important for the end result. To make the duchmak moderately juicy, but not wet. You can add vanillin to the curd to taste, and also adjust the sugar. But you should not put a lot, because this adds extra moisture.
Prepare the required ingredients.
Combine warm sour milk, sugar, vegetable oil and yeast in a bowl. Stir well. Leave for 10 minutes at room temperature.
Add eggs as time passes. Stir.
Add most of the flour, salt. Add soft butter.
Start kneading with a spoon, gradually adding the remaining flour. When mixing becomes difficult, knead with your hands. The dough should be soft and pliable. Therefore, add flour in very small portions so as not to clog it.
Round the dough. Transfer to a bowl. Cover with a towel, leave in a warm place for 1 hour 30 minutes.
While the dough is coming up, make the filling. In a bowl, mix cottage cheese, 4 tablespoons. sugar and egg.
Mix well. If liquid comes out, drain. Put the filling in the refrigerator.
After the time has passed, knead the dough. Divide into 50-60 gram pieces.
Roll each piece of dough into a ball.
Line a baking sheet with parchment paper. Place the dough balls with the "curled" side up.
Press down each ball with the bottom of the glass. Then press down the bottom of the workpiece with your fingers and slightly stretch it to the sides. Lay out 0.5-1 tbsp. without top filling. Fasten the edges in the form of corners. There can be 4 or 6 of them.
Cover the prepared duchmak with a towel and leave for 30 minutes. Then brush with an egg and bake in a preheated oven for 25 minutes. Consider the specifics of your oven.
Remove the finished baked goods from the oven and remove from the sheet. Transfer to a serving dish.
Duchmak can be served either slightly warm or completely chilled. Bon Appetit!
Categories: Diet recipes