Garmoshka bread with cream cheese and poppy seed

1. Stage

Activate the yeast: In warm water add 1 tbsp. sugar (of the total amount), yeast. Let stand for 30 minutes until a foamy cap appears.

2. Stage

In the bowl of the mixer mix sifted flour, semolina (semolina) sugar, salt, add milk, eggs, yeast mass, knead the dough

3. Stage

At the end of the kneading, add soft butter. The dough is sticky. Knead the dough very well, again I threw it on the table 100 times. The dough should be smooth and elastic, if you take a piece of dough, you can stretch it into a thin film.

4. Stage

Place the dough in a greased bowl, cover with clingfilm and leave to rise in a warm place for 1-1.5 hours, until the dough has doubled in volume

5. Stage

Dough in 1, 5 hours

6. Stage

For the filling, wash the poppy seeds, pour boiling water over and leave for 30 minutes. Then drain the water, put the poppy seeds on a paper towel. Beat cream cheese with sugar and flour, mix in the egg, poppy seeds and vanilla extract.

7. Stage

Place the proofed dough on a greased table and roll out into a rectangle with sides about 30x40 cm.

8. Stage

Spread the filling then, taking the short side as a base, cut it into 5-6 strips Stack the strips and cut into 4-5 square pieces. I stacked 3 strips at a time.

9. Stage

Place the slices vertically one after another in a greased muffin tin.

10. Stage

Leave to proof for an hour. Bake in a preheated oven to 180 degrees. Brush the finished bread with butter, take out of the mold, cool on a rack.

11. Stage

The cut

12. Stage

I baked this bread for the first time. I liked it very much. Tender, delicate. Just weightless. The texture of the dough is just gorgeous. But the dough needs to be kneaded very well, it's a little sticky, there are difficulties with shaping, but I liked the result very much. Only pity that the oven let me down, it burns up, but it's still very tasty.