Pie poppy and cottage cheese

Pie poppy and cottage cheese

Ingredients:

Basis:
Wheat flour of 1,5 - 2 St.
Milk of 4 tbsps.
Salt pinch
Sugar of 2 tbsps.
Desi of 2 tbsps.
Fresh yeast
(or 1 tsp dry) 15 g
Egg of 1 piece.
Yolk of 2 pieces.

Stuffing:
Fat cottage cheese of 1 kg
Poppy of 500 g
Milk of 250 ml
Sugar 3/4 of St.
Vanilla sugar of 1 tbsp.
Yolk of 2 pieces.
Dried peel of 1 orange

Sprinkling:
Wheat flour of 1 St.
Sugar of 4 tbsps.
Desi cold 4 tbsps.
Yolk of 1 piece.

Preparation:

At first we do sponge dough - half of sugar, milk and slightly torments it is mixed together, we leave for hour. Now we add all the rest and we leave for 1,5 hours.
To wash out poppy warm water, to scald abrupt boiled water, right there to merge, once again to scald and leave in boiled water no more than 1 minute. Then water to merge and cover poppy with bowl that was worn out. Do not take long lying poppy. At it oil rancidifies and it is perfectly felt in pie.

To boil milk with sugar, to add vanilla sugar and yolks. To boil thoroughly couple of minutes, constantly stirring slowly (it is better nimbus). To remove from fire, to allow to cool down, add poppy and orange dried peel., to mix.

On me - so here torments a bit too much. Do not put at once so much, put half and chop up everything knife in crumbs. And it is possible and to do without topping. To miss the mark top of minutes for 10 until the end of baking by sour cream with sugar, as on cheesecake.

To roll dough in thickness 5-7 mm, to lay out in form (well oil), to straighten sides from dough, to lay out stuffing, and from above evenly to close sprinkling.
We bake at 180 degrees of 30 minutes.
After that for the night in the refrigerator. Any cheese-and-curd cake loves that it was eaten the cold.

Bon appetit!

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