Cheeses

Let me tell you: the first time I tried to make "branzoaice," I forgot to add the eggs to the dough. Right at the end, after it had already risen beautifully, I realized I had left them on the table in a cup, forgotten. It's true that they didn't turn into a disaster, but they were definitely missing something; they were a bit dry. Since then, every time, I put the eggs in first and mix them well, so I don't forget again. And let me tell you another thing: once I ran out of powdered sugar and grated some chocolate on top instead. It was a combination that everyone said I should always make, but I quickly returned to the powdered sugar version because that's how I like it, classic.

Alright, let me briefly go through the technical stuff if you feel like diving into it: the whole process takes about three hours, but most of that time is just waiting for the dough to rise, not working hard. You’ll get about 18-20 pieces from these quantities, depending on how big you shape them. It's not difficult, but it's not for little kids either; you need to have patience while kneading and not skip the rising step, otherwise, you’ll end up with a pie instead of a fluffy branzoaica.

I make them quite often, you should know. Not necessarily because I'm some kitchen hero, but because this dough never stubbornly resists me. Even if you forget a few things, it still turns out fine, plus you can fill them with whatever you have in the fridge – not just cheese. And because they disappear as quickly as you can say "appetite," especially when friends come over for coffee or when you have guests dropping by. That sweet cheese, with orange peel and a bit of vanilla sugar, always saves me. It's the kind of thing you remember from your grandmother or an aunt and want to make for your kids, but in a more modern way.

Ingredients, and I’ll tell you exactly what each one does – I’ve seen many people throw in random things and not understand what they help with:

For the dough:
750g white flour (I always use type 000 because it’s finer, but type 550 works too if you don’t have it. This flour gives elasticity and fluffiness.)
2 large eggs (don’t skip these, they hold the dough together and make it softer)
25g fresh yeast (or a packet of dry yeast if you don’t have fresh, but it rises better with fresh)
250ml sweet milk, slightly warmed (it shouldn't be hot, or you'll kill the yeast; the milk makes it more tender)
10 tablespoons warm oil (I don’t know why, but if you pour it in cold, it doesn’t absorb as well)
100g sugar (sometimes I add 120g if I feel like it needs to be sweeter)
1 packet of vanilla sugar (for flavor, of course)
the zest of one orange and one lemon (only the yellow/orange part, don’t put the white part because it’s bitter; this gives it all the charm)
a pinch of salt (mandatory, otherwise everything is bland)

For the filling:
350g fresh cottage cheese, well drained (if it’s too wet, the filling will run)
2 eggs (to bind the filling)
75g sugar (you can add more, to taste, but this is how I do it)
1 packet of vanilla sugar (also for aroma, cheese without vanilla just isn’t the same)

For brushing and decoration:
1 egg yolk
1 tablespoon milk
powdered sugar for finishing

Alright, let’s get to work, step by step, or else I’ll get overwhelmed and forget something.

1. Start directly in a large bowl with the sifted flour. Make a well in the middle, like a "well." Here, throw in the salt, sugar, citrus zest, yeast (crumbled if it’s fresh), and the eggs. Add the vanilla sugar here too. Take a fork and mix everything in the center until it’s combined.

TIP: Don’t put the salt directly over the yeast, as it supposedly fights with both and the dough won’t rise properly. So, I put it at the edge, on the flour.

2. Gradually add the warm milk, not all at once – about half to start mixing, then the rest. When it starts to come together, put down the fork and use your hands to knead. Use your palm, elbow, or whatever you like. Knead for about 10 serious minutes until it feels elastic. Now comes the part where many go wrong: add the oil slowly, don’t pour it all at once. A tablespoon at a time, knead, then another tablespoon, knead again, and keep going until it’s all in. The dough should be soft but not stick to your hand. If it’s too sticky, don’t panic – sprinkle a bit more flour, but be careful not to dry it out.

3. When it’s kneaded and shiny, cover it with a clean towel (not one that smells like detergent, I use a simple cotton one) and let it rise in a warm place for about an hour, maybe an hour and a half. It should double in volume. If it’s cold in the kitchen, put the bowl in the turned-off oven with just the light on. It works like a charm.

4. In the meantime, prepare the filling. Put the cheese in a bowl, add the sugar, vanilla sugar, and eggs. Mix with a wooden spoon or whisk until it becomes a paste. If the cheese is too thin, I sometimes add a tablespoon or two of semolina or a bit of flour, but that’s rarely needed if you have good cheese.

5. Once the dough has risen nicely, turn it out onto a floured surface (not directly onto a wet countertop, or it will stick badly). Divide it into equal pieces – I cut it into 18-20 pieces, not too big and not too small. Roll each piece into a thin sheet, about the thickness of a pinky finger (around 0.5 cm).

TIP: If you want them to be even fluffier, after rolling and filling them, let them sit for another 10-15 minutes on the tray before putting them in the oven. They will rise a bit more.

6. In the center of each sheet, place a generous tablespoon of the cheese filling. Then bring the edges towards the center, like an envelope. Don’t twist and turn them; just seal the edges well so they don’t leak. If there’s too much filling, they’ll burst in the oven (I’ve had that happen plenty of times and it’s really frustrating).

7. Place them on a baking tray lined with parchment paper, seam side down. Let them sit for another 10-15 minutes in a warm place. Meanwhile, beat the egg yolk with the milk and brush it on top. Bake in a preheated oven at 180 degrees Celsius, middle rack. For 35-40 minutes, depending on your oven – I look for color, not the clock. They should be golden, not burnt.

8. Take them out, let them cool for about 15 minutes, then dust them generously with powdered sugar. If you don’t let them breathe for at least a bit, the cheese inside gets really hot; trust me, I tried it once and burned my tongue for an hour.

Tips and variations, so you don’t mess up, because I’ve been through it all:

Useful tips:
- Don’t skimp on the orange/lemon zest, but don’t use the whole fruit. Just the colored part; otherwise, you’ll taste bitterness.
- The cheese must be well-drained. If it’s too watery, the filling will run and wet the dough.
- Don’t stack the branzoaice on the tray; leave space between them; otherwise, they’ll stick together and you’ll have a hard time separating them.
- If you don’t have parchment paper, grease the tray with a bit of oil or butter. But parchment is definitely more convenient.
- The milk for the dough should be just warm. When you stick your finger in, it shouldn’t feel hot, or else the yeast will stop working.

Substitutions:
- You can use lighter goat cheese or ricotta for a "lighter" option or one without lactose if you have that in the family.
- For gluten-free, use gluten-free pastry flour, but then the dough won’t be as elastic; it will be a bit softer and more fragile. Add a little psyllium to help.
- Sugar can be replaced with erythritol if you’re watching your figure, but it won’t caramelize the same on top.
- If you want even more flavor, add a bit of cinnamon to the filling or a few raisins (I don’t add them because my husband doesn’t like them).

Variations:
- You can fill them with jam if you don’t want cheese (cherry or apricot jam works well).
- You can also add ground walnuts with sugar and milk, but then it’s a different story; it’s no longer a classic branzoaica.
- Some people add a teaspoon of rum to the dough or filling for a festive occasion.

Serving ideas:
- They go great with coffee or tea. I sometimes make a cold buttermilk on the side to balance the sweetness.
- With yogurt or sour cream on the side for those who want them even creamier.
- If you’re making a full menu, you can start with a light vegetable soup and then have the branzoaica for dessert.
- In winter, I warm them up a bit and serve them with mulled wine, but I won’t tell you who asks for a refill on their plate…

Frequently asked questions (I always get these when I post this recipe):

1. Can I make branzoaice with salty cheese?
Yes, but it’s not the same. If you want the savory version, don’t add sugar to the dough and use feta cheese instead of cottage cheese. You can add a bit of chopped dill to the filling. However, don’t dust them with sugar at the end, logically.

2. Can I make the dough with dry yeast if I can’t find fresh?
Sure, 7g of dry yeast = 25g fresh. It doesn’t need to be activated separately, but I still find it works better with fresh. If you use dry, just add it directly to the flour.

3. What do I do if the dough doesn’t rise at all?
Either you killed the yeast with milk that was too hot, or it’s too cold in the kitchen. Try leaving the bowl near the stove or in the turned-off oven, as I said. Or change the yeast if you suspect it’s old.

4. Why does the cheese leak during baking?
Either it was too liquid, or you put too much filling in each branzoaica. It’s better to drain the cheese in a sieve for at least half an hour before using it.

5. Can branzoaice be frozen?
Yes. You can freeze them baked, after they’ve cooled completely. Let them thaw at room temperature, then pop them in the oven for a few minutes or in the microwave. They won’t be as good as fresh, but they’re not bad either.

Nutritional values, just roughly (because no one weighs everything, but you should know what you’re eating):

One branzoaica has about 190-220 kcal (depending on size and how much sugar you add at the end), with around 7-8g of fat (mostly from oil and eggs), 32-35g of carbohydrates (flour and sugar, of course), and about 5-6g of protein (the cheese helps here). Overall, it’s not a calorie bomb if you don’t eat four in a row (some do, but I won’t say who). It also has some calcium from the cheese and eggs, so it’s not the worst sweet treat. If you use less sugar, it can even work for diabetics, but it should be calculated individually.

How to store and reheat them, so you don’t throw them away if you have leftovers:

I keep them in a container with a lid or in a bag at room temperature for a maximum of two days. If you haven’t eaten them by then, put them in the fridge, but they get a bit harder. To bring them back to life, pop them in the oven for 10 minutes at 150 degrees or 30-40 seconds in the microwave (but they tend to get too soft in the microwave, in my opinion). You can also keep them in the freezer, as I mentioned above – they must be completely cooled, or else they’ll get watery when thawing. After reheating, sprinkle powdered sugar on top again, as it absorbs during storage.

That’s how I make these branzoaice every time, and there’s rarely any left for the next day. Whoever catches them warm takes them straight from the tray, no plate needed.

 Ingredients: Dough: 750g flour, 2 eggs, 25g yeast, 250ml warm sweet milk, 10 tablespoons warm oil, zest of one orange and one lemon, 1 packet vanilla sugar, 100g sugar, a pinch of salt. Filling: 350g cottage cheese, 2 eggs, 75g sugar, 1 packet vanilla sugar. For brushing and decorating: 1 egg yolk, 1 tablespoon milk, powdered sugar.

 Tags:  cheeses