Branzoici
Delicious cheese-filled branzoici
These branzoici are a true treasure of gastronomy, making them a perfect choice for breakfast or a sweet snack throughout the day. With a fluffy texture and creamy cheese filling, these delights will bring a smile to anyone's face. The recipe is easy to follow, and the final result is worth every moment spent in the kitchen.
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: Approximately 30 pieces
Necessary ingredients:
*For the dough:*
- 1 kg of flour
- 2 eggs
- 50 g of fresh yeast
- 250 ml of milk
- 100 g of margarine
- 2 handfuls of sugar (approximately 150 g)
- 2 packets of vanilla sugar
*For the filling:*
- 500 g of sweet cheese
- Grated zest of one lemon
- 100 g of raisins (optional)
- 5 tablespoons of sugar
- 2 eggs
- 2 packets of vanilla sugar
- 100 ml of milk
- 2 tablespoons of semolina
The story of the recipe:
Branzoici are a dish that has delighted tastes since ancient times. These filled doughnuts, with various fillings, have been adapted over the years, becoming a delicacy in many cultures. It is said that every family has its own version, and recipes are passed down from generation to generation. This version with sweet cheese and raisins combines tradition with flavor, resulting in a quick and tasty dessert.
Step by step to achieve perfect branzoici:
1. Preparing the yeast: In a cup, combine 50 g of fresh yeast with 1 tablespoon of flour and 1 teaspoon of sugar. Add 100 ml of warm milk and mix well. Let it rise for 15-20 minutes until the mixture becomes frothy.
2. Heating the ingredients: In a pot, heat the remaining 250 ml of milk together with 100 g of margarine, stirring until the margarine completely melts. Then, let it cool slightly.
3. Preparing the dough: In a large bowl, place the flour, sugar, vanilla sugar, and eggs. Add the risen yeast and warm milk with melted margarine. Knead the dough until it becomes smooth and pulls away from the sides of the bowl. If necessary, add a little warm milk to achieve the right consistency. Cover the bowl with a clean towel and let the dough rise for about 1 hour in a warm place.
4. Preparing the filling: In a pot, bring 100 ml of milk with 5 tablespoons of sugar to a boil. When it starts to boil, add the semolina and stir continuously to avoid lumps. Let it boil for 2-3 minutes, then cool the mixture slightly. In a separate bowl, combine the sweet cheese with the lemon zest, the two eggs, vanilla sugar, and raisins, mixing well. Add the semolina and milk mixture, stirring until you obtain a creamy composition.
5. Forming the branzoici: After the dough has risen, divide it into two equal parts. Roll each part into sheets about 0.5 cm thick. Cut each sheet into squares of 10x10 cm. On each square, add a tablespoon of the cheese filling, then gather the corners to form a pouch. Place the branzoici in a greased and floured baking tray, leaving some space between them.
6. Letting rise and baking: Allow the branzoici to rise for another 15 minutes in the tray. Meanwhile, preheat the oven to 180°C. After they have risen, brush them with a mixture of egg yolk and 2 tablespoons of milk. Bake for 30-40 minutes until golden and fluffy.
7. Finishing: Once ready, let the branzoici cool slightly, then roll them in powdered sugar mixed with vanilla sugar for a sweet and attractive finish.
Serving suggestions:
Branzoici are delicious both warm and at room temperature. You can serve them alongside a cup of fragrant tea or coffee for a perfect indulgence. Also, add a spoonful of sour cream or natural yogurt for a pleasant contrast and creamy texture.
Possible variations:
If you want to experiment, try adding some pieces of dark chocolate or a bit of cocoa to the filling for a chocolate note. You can also use cottage cheese or ricotta instead of sweet cheese, and for a more intense flavor, add cinnamon to the filling.
Nutritional information:
Each branzoic contains approximately 150-200 calories, depending on size and ingredients used. They are a good source of protein due to the cheese and eggs, and combining them with milk provides essential calcium for bone health.
Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to follow the proportions indicated on the package.
2. How can I keep the branzoici fresh?
You can keep them in an airtight container at room temperature for 2-3 days. For better preservation, you can freeze them.
3. Can I use other fillings?
Absolutely! Try fillings of sautéed apples, sour cherries, or even chocolate for a more decadent option.
Now that you have all the necessary information, I invite you to put your culinary adventures into action! Branzoici will surely become a staple recipe in your kitchen. Enjoy every bite and share this recipe with your loved ones!
Ingredients: for approximately 30 pieces: For the dough: 1 kg flour, 2 eggs, 50g yeast, 250 ml milk, 100g margarine, 2 handfuls of sugar, 2 packets of vanilla sugar. For the filling: 1/2 kg sweet cheese, grated peel of one lemon, raisins (optional), 5 tablespoons of sugar, 2 eggs, 2 packets of vanilla sugar, 100 ml milk, 2 tablespoons of semolina.
