Raised Dough or Cottage Cheese Pie (Grandma's Recipe)

To begin with, it is essential to ensure that all ingredients are weighed accurately, and the rest of the ingredients are prepared and at hand. Thus, from the total amount of sugar intended for the dough, a teaspoon is taken and added to a glass together with the yeast and about 30 ml of warm milk. We mix the composition well and gradually add flour, enough to obtain a dough thicker than that for pancakes. This mixture is covered with a clean towel and left in a warm place to ferment, a process that will activate the yeast.

In the meantime, we start organizing our ingredients for the dough. The flour is mixed with lemon zest, salt, and the remaining sugar. The eggs are beaten in a small bowl, adding a bit of vanilla essence to enhance the flavor. The risen yeast is added in the center of the flour, and the beaten eggs are poured into this crater. We mix everything with a fork, and then we start heating 500 ml of milk. It is important to gradually pour the milk into the flour mixture, kneading continuously to achieve an ideal consistency. It is not recommended to add all the milk at once, as the risk of the dough becoming too soft and sticky is high.

As we knead, we begin to add oil little by little, ensuring that each portion is well incorporated. The final dough should be soft, non-sticky, silky, and have a pleasant smell. Once the dough is ready, we cover it and let it rise for about an hour.

During this time, we dedicate ourselves to preparing the filling. The cottage cheese should be well drained to avoid leaks. It is mixed with the other ingredients specified in the recipe, and the resulting composition is set aside.

After the dough has risen, we take it out of the bowl and divide it into four equal parts. Each piece is rolled out into a rectangle, and the filling is evenly distributed, making sure to leave a free edge on the long side. This edge is brushed with egg white, and then the dough is rolled up, ensuring that the ends are well sealed to prevent the cheese from leaking.

The formed rolls are placed in a baking tray lined with parchment paper and covered with oiled plastic wrap, allowing them to rise for another half hour. After this interval, we brush the surface with egg white and, if desired, sprinkle unrefined sugar on top. We bake in the oven at a medium temperature, and when they are ready, we test them with a toothpick.

After baking, the rolls are removed from the tray and left on a rack to cool. Finally, we dust them with powdered sugar mixed with vanilla, and the final result is a delicious dessert, perfect to be enjoyed cold, alongside a cup of coffee, tea, or cocoa. This recipe brings a touch of joy and authentic taste, being ideal for any occasion.

 Ingredients: For the dough (makes 4 pieces but the recipe can be divided in two) 1 kg white flour yeast the size of a walnut (I used 2 teaspoons of dry yeast) 1 teaspoon sugar (otzara tzucur, as the recipe says) milk to activate the yeast 1 egg 3 egg yolks 2-3 tablespoons of sugar vanilla to taste 100 ml oil for kneading milk as needed to make a softer dough (I used 450 ml) lemon zest pinch of salt For the filling 1 kg well-drained cottage cheese 2-3 tablespoons of semolina 3 eggs lemon zest sugar to taste raisins/cranberries (to preference) vanilla to taste

 Tags:  eggs milk flour oil cheese sugar lemon nut christmas and new year's recipes vegetarian recipes pies recipes for children