Curd curls in sour cream filling

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make curd curls in sour cream filling? Start cooking by kneading the dough. Prepare your food. Take high-quality, natural butter and sour cream without milk fat substitutes. Sour cream is better suited with a fat content of 20-30%, milk - 3.2%. You can use fresh yeast instead of dry yeast. Then you will need 8 grams of them.

2. STEP 2

   

   How to make the dough? This recipe is prepared with dough. How to make a dough? Heat the milk to a temperature of 38-40 degrees, but in no case more. In a hot environment, yeast can die; the most comfortable temperature for its activation is a pleasantly warm liquid. Pour the milk into a bowl, add a teaspoon of sugar from the total amount, leave the rest of the sugar for now. Stir sugar and milk. Sift three tablespoons of flour from the total amount into the dough.

3. STEP 3

   

   Add yeast. Mix the dough well until smooth. Cover the bowl with a towel and leave for 15-20 minutes to activate. You can put it in a warm place, I left it on the table because it’s warm at home. After 20 minutes, the dough will bubble strongly - this means that the yeast is active and has begun its work. If this does not happen, you will have to take others.

4. STEP 4

   

   While the dough is rising, work on the other ingredients for the dough. Melt the butter in any way convenient for you. I made this in a heavy bottomed saucepan on the stove. Cool the melted butter slightly and add sugar and salt. Stir. Add sour cream and stir until completely smooth.

5. STEP 5

   

   Mix the prepared dough and pour the oil mixture into it. Stir everything again.

6. STEP 6

   

   Sift about a third of all the flour into the dough, stir with a whisk. Then the next third, stir again. Add the remaining flour a tablespoon at a time, set aside the whisk and knead the dough with your hands. This is done in order to feel the consistency of the dough and not “clog” it with flour. Don't forget to sift the flour before adding it - this will make the baked goods fluffier.

7. STEP 7

   

   Too much flour will make the dough tough and not tasty. In the end, not all the flour was gone, I had about 50 grams left. The dough quickly stopped sticking and began to pull away from the walls of the bowl.

8. STEP 8

   

   Knead the dough until smooth and homogeneous, about 5 minutes. I kneaded directly in the bowl, you can do it on the table or board. Gather the finished dough into a ball, place it in a bowl, cover it with a towel or film. Set the bowl aside in a warm place to rise for 1 hour. I always put the dough in a cold oven.

9. STEP 9

   

   While the dough is rising, prepare the filling. How to make the filling? Take cottage cheese, it will taste better with the fattest content - 9-18%. Choose natural cottage cheese, without additives, not grained. Add flavoring (vanilla) to taste. I use vanilla sugar with natural vanilla, you can use vanillin (on the tip of a knife) or vanilla in the pod (the seeds of half the pod).

10. STEP 10

    

    Place cottage cheese in a bowl. Beat an egg into a bowl, add sugar, plain sugar and vanilla.

11. STEP 11

    

    Beat the filling with a mixer. Or with an immersion blender, depending on the cottage cheese. I have it soft, a mixer was enough, it’s better to beat the grainy ones with a blender. The filling is ready, cover the bowl and set it aside for a while.

12. STEP 12

    

    After an hour, the dough should have doubled in volume. Punch it down lightly and place it on a work surface. There is no need to sprinkle it with flour, the dough is not sticky at all.

13. STEP 13

    

    Roll out the dough into a layer measuring ~ 30*35 cm. 5-7 mm thick.

14. STEP 14

    

    Grease it with curd filling, not reaching 1 cm on two short sides and on one long side.

15. STEP 15

    

    Roll the dough into a tight roll, twisting it from the long side that is completely coated. Pinch the seam of the roll well. Using your hands, knead the roll, evenly distributing the filling and giving it shape.

16. STEP 16

    

    Cut the roll into 12 pieces. The most convenient way to do this is with a serrated bread knife - it will cut, not crush, the dough.

17. STEP 17

    

    Take a suitable baking dish. This can be a large baking sheet or several baking dishes. I got two shapes, one measuring 31*17 cm, the other 20*20. I'm only filming one. Cover the molds with parchment, this will be better so that the curd filling does not burn. To ensure that the paper fits into the mold, crumple it with your hands. Place curls into the mold. Place the buns that were from the edges of the roll cut side up.

18. STEP 18

    

    Cover the molds with the blanks with a towel and leave to rest for 30 minutes. During this time they will grow a little.

19. STEP 19

    

    While the buns are resting, prepare the sour cream filling. Take thick and fatty sour cream. Add vanilla to taste. Just like sugar. I'll put more next time.

20. STEP 20

    

    How to fill? Add sugar, plain and vanilla to the sour cream.

21. STEP 21

    

    Stir with a spoon until smooth. Leave the curls while baking, the sugar will just dissolve in the sour cream.

22. STEP 22

    

    Preheat the oven to 170°C, I use electric, top-bottom mode. Bake the buns for 45 minutes, until golden brown.

23. STEP 23

    

    Remove the finished curls from the oven and immediately brush with sour cream filling.

24. STEP 24

    

    Cover the pan with foil and leave them to cool. You can cook them completely, or you can serve them warm - the buns are good in any form.

25. STEP 25

    

    The curls turn out incredibly soft and fluffy; they taste like cheesecakes, only much juicier due to the sour cream filling. Bon appetit!

Comments on the recipe

angela

28.10.2023

4.5

Sprinkle these curd curls with almond petals. Beautiful and very tasty!

Natalia M

28.10.2023

5

For a Saturday family tea party, I baked curd curls in sour cream filling according to this recipe. The process itself is not complicated, the main thing is to follow the steps. My dough worked well, and so did the dough. The dough rose in my slightly warm oven under cling film. There was a little flour left, but you could have added all of it. Then my curls would be more even. The dough is pliable, soft, and easy to roll out. My 9% cottage cheese was quite moist, so in addition to the other ingredients I added a tablespoon of cornstarch. Forming a roll and cutting buns is easy; a bread knife really does a better job of slicing. The curls were baked for 40 minutes, after which I generously greased them with sour cream filling and covered them with foil. It’s interesting that the buns absorbed the liquid part of the sour cream, but a thick “cream” remained on the surface. It seems to me that I have never tried such a delicate curd pastry! The dough is fluffy, soft, like a cloud! And in combination with cottage cheese and sour cream, we got real airy cakes). Very tasty curls, I will bake them again and recommend them to everyone!

Quasipupa

28.10.2023

4.7

Can cottage cheese be replaced with ricotta cheese?