Quick curd-cheese croissants — Natalia's home recipe, with the list and the method.
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The yeast needs to be crushed and mixed with sugar. Add 1.5 cups of warm water. Let it rise for 5 minutes.
Pour in 1 cup sunflower oil. And gradually introduce flour. About 4 glasses, but maybe less. The dough should be soft and elastic. That's it - the dough is ready for baking! No need to wait!
Let's prepare the filling. For the filling we need to mix curd cheese, sugar, vanilla sugar or vanillin, egg and raisins.
Divide the dough into 4 parts. Roll each part into a circle and divide into 8 parts, like a pizza. Place curd filling on the edge of each piece. With curd cheese, bagels come out more tender and fluffy, because... The curd cheese itself tends to expand during baking.
The bagels need to be allowed to rise on the baking tray for 10 minutes and then placed in the oven for 20 minutes at 200°. Sprinkle the finished bagels with icing sugar.
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Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingCurd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.