Ingredients for - Cottage cheese muffin
How to cook deliciously - Cottage cheese muffin
1. Stage
To prepare the sourdough - heat milk and sugar to a temperature no higher than 40C, stir until the sugar has completely dissolved, pour the yeast and flour. Leave the bowl in a warm place for 20-40 minutes until the sourdough doubles in size.
2. Stage
Grate the cottage cheese in a blender until it is paste-like, add the vanilla sugar. Do not use sour curd.
3. Stage
Mix the sourdough with cottage cheese, egg yolks, sugar, room temperature butter, sifted flour and salt. Knead with an oven - dough mode, or with your hands. The dough has a sticky consistency, the ball is not formed dense, "with comma". When kneading with hands it is necessary to soak them in vegetable oil and knead on a mat. It is possible to add a very small amount of flour.
4. Stage
5. Stage
The finished dough increases in size by 2-2.5 times.
6. Stage
When the dough has risen, put it on a surface sprinkled with flour or moistened with vegetable oil, knead well with your hands, squeezing out excess air, and mix in the dried fruit. For baking, I use a classic muffin tin, which should be pre-lubricated with butter and filled to half of the form. Let the dough rise well in the form until it almost doubles in size. Bake in an oven preheated to 170-180 C for about 40 minutes or until tender (test with a dry splinter).
