Skirt in the waist

Poale-n brau: A traditional recipe with a delicious filling

Preparation time: 1 hour and 20 minutes
Baking time: 20-25 minutes (for each tray)
Number of servings: 20 pieces

Poale-n brau is a special recipe that combines fluffy dough with a flavorful filling of cheese, raisins, and lemon zest. This delicacy, with deep roots in culinary traditions, is often prepared for holidays or special occasions. The history of this recipe takes us back in time when housewives poured their talent into every dish to bring joy around the table.

Necessary ingredients:

*For the dough*:
- 25 g fresh yeast
- 2 eggs
- 2 tablespoons of sugar
- 250 ml lukewarm milk
- 50 g butter (at room temperature)
- 1 teaspoon of salt
- 500 g flour (+100 g for dusting the work surface)
- About 60 ml oil for kneading

*For the filling*:
- 300 g cottage cheese (or ricotta)
- 1 tablespoon of sour cream
- 2 tablespoons of sugar
- 2 tablespoons of homemade vanilla powdered sugar
- 1 egg + 1 egg white
- Raisins (to taste)
- Grated lemon zest

*In addition*:
- 1 egg yolk with a little milk for brushing

Step by step for a perfect result:

1. Preparing the dough: Start by crumbling the yeast in a small bowl and adding a little lukewarm milk along with the 2 tablespoons of sugar. Mix gently until the yeast is completely dissolved. It is essential that the milk is lukewarm, not hot, to avoid killing the yeast.

2. Adding the ingredients: In a large bowl, beat the 2 eggs and add the remaining lukewarm milk, butter, and salt. Mix well. Then, pour in the yeast mixture and start integrating the flour gradually until the dough becomes consistent.

3. Kneading the dough: Once the dough has formed, gradually add the oil, kneading with your hands until it becomes elastic and smooth. It is recommended to knead for 10 minutes, and if the dough is too sticky, you can add a little more flour.

4. Letting it rise: Cover the bowl with plastic wrap and let it rise in a warm place, away from drafts, for about an hour or until it doubles in volume.

5. Preparing the filling: While the dough rises, prepare the filling. Grate the cottage cheese, then mix it with an egg and beaten egg white in a small cup. Add the sour cream, sugar, and homemade vanilla powdered sugar (you can make this sugar at home by grinding regular sugar with a vanilla pod). Add the raisins and grated lemon zest for extra flavor.

6. Shaping the poale: Divide the dough into two equal parts for easier handling. Dust the work surface with flour and roll out the first part of the dough into a medium thickness sheet. Cut squares of about 10 cm. On each square, add a tablespoon of filling. Moisten the edges with the beaten egg yolk mixed with a little milk and fold the opposite corners to form a pouch, ensuring the filling is well sealed.

7. Preparing for baking: Place the formed poale on a tray lined with baking paper. Do the same with the second dough.

8. Baking: Preheat the oven to a medium temperature. Place the tray in the oven and bake for 5 minutes, then reduce the temperature to bake on low heat for about 20-25 minutes, or until golden.

Serving suggestion: Poale-n brau are delicious served warm, alongside a fragrant tea or natural yogurt. They can also be accompanied by fruit jam or sweet cream.

Useful tips:
- If you prefer a fluffier filling, you can replace the cottage cheese with well-drained ricotta.
- For an even more intense flavor, add a few drops of vanilla essence to the filling.
- You can experiment with alternative fillings, such as ground nuts or chocolate.

Nutritional benefits: Poale-n brau are a good source of protein due to the cheese and eggs. The flour used provides essential carbohydrates for energy, while the raisins add fiber and antioxidants. However, it is worth noting that this recipe is relatively high in calories, so it is advisable to enjoy it in moderation.

Frequently asked questions:
- Can I use dry yeast instead of fresh yeast? Yes, you can use 8 g of dry yeast. It is important to activate it first in a little lukewarm milk.
- How can I store Poale-n brau? They can be stored in an airtight container in the refrigerator for 3-4 days or can be frozen.
- Can I make the dough a day in advance? Yes, you can knead the dough and let it rise, then store it in the refrigerator, but make sure to let it sit at room temperature for 30 minutes before using it.

Enjoy cooking! If you like this recipe, don't hesitate to share it with your loved ones. Poale-n brau are more than just a simple dessert – they are a way to bring family and friends together, and each bite is an unforgettable joy!

 Ingredients: 25 g fresh yeast, 2 eggs, 2 tablespoons sugar, 250 ml warm milk, 50 g butter at room temperature, 1 teaspoon salt, 500 g flour (+100g for dusting the table), approx. 60 ml oil for kneading, for the cheese cream: 300 g ricotta, 1 tablespoon sour cream, 2 tablespoons sugar, 2 tablespoons homemade vanilla powdered sugar, 1 egg + 1 egg white, Raisins, Lemon zest, Additionally: 1 egg yolk with a little milk for brushing.