Servings: twenty

Cooking time: 3 hours 20 minutes

INGREDIENTS:

wheat flour 900 g

milk 300 ml

butter 200 g

sugar 180 g

fresh yeast 35 g

chicken eggs 3 pcs.

salt 1 tsp

cottage cheese 500 g

sugar 70 g

eggs 1 pc.

flour 1 tbsp

chicken eggs 1 pc.

PREPARATION:

Heat the milk to 35-37 degrees and pour it into a container in which we will knead the dough.

Open yeast into it and add sugar, about 70-80 g. Mix well with a whisk and add sifted flour, bring to the state of rare sour cream. Stir and put the dough in a warm place.

It should rise and begin to settle, then knead the yeast dough. Pour lukewarm melted butter into the dough, stir the eggs with the remaining sugar with a whisk and also add to the dough.

We begin to add the sifted flour in parts and knead the dough, first with a spoon, and then with our hands greased with vegetable oil.

Cover the dough with a dry towel and place in a warm place for proofing, for about 1 hour. Then knead the dough and let it rise again for 30-40 minutes.

After that, we form balls and put them on a baking sheet at a distance from each other. Let them stand in a warm place for about 20 minutes and make them with a glass or any other way to deepen in the center for the filling.

Prepare the filling: put cottage cheese, sugar, egg, flour in a container and grind with a blender until smooth.

Place the curd filling in each groove and grease the cheesecakes with a beaten egg and again let the cheesecakes stand for 15-20 minutes.

We place in a preheated oven at 190 degrees for about 20-25 minutes.

Enjoy your tea!