Rolls of Leg-base crabmeat with cottage cheese

Rolls of Leg-base crabmeat with cottage cheese

It is beautiful and tasty pastries.

Ingredients:

- Milk — 250 ml
- Eggs (2 in dough, 1 in stuffing) — 3 pieces
- Sugar (100 g in dough, 100 g in stuffing) — 200 g
- Plums. oil (or margarine) — 100 g
- Flour (approximately) — 600-700 g
- Vanilla sugar (1 bag in dough, 1 in cottage cheese) — the 2nd package.
- Yeast (fresh or dry 2 tsps) — 25 g
- Cottage cheese — 500 g
- Raisin — 100-150 g
- Lemon dried peel (at will, in dough)
- Salt (incomplete) — 1 h. l.

Preparation:

First of all we will fill in raisin with boiled water
Now we do sponge dough.
Let's warm up milk, we will pour in bowl.
Let's add to milk yeast... sugar... and about a half of flour (the glass that the sponge dough was not such dense is better)
Let's stir and will put in warm place to approach
We prepare fancy bread:
Let's kindle oil, we will a little cool
Let's add to egg oil... sugar... vanillin... salt. Let's mix.
The sponge dough has approached.
We add fancy bread to sponge dough
We mix
Gradually we add the remained flour... also we knead somewhat stiffdough.
We put it in warm place for rise
We prepare stuffing:
We add egg to cottage cheese (surely room temperature) (taaaak... and where egg... it seems, I have forgotten to add it...)
... vanilla sugar... sugar (100 g) and raisin (to merge water through sieve)
Everything is well stirred (if cottage cheese is thinnish, it is possible to add torments or decoys)
Dough has approached
We do, about, 24 identical balls of the suitable dough, and we leave them a little to approach.
We roll flat cake, we do 3 sections so that parts were a little different, one part is slightly more another
We put stuffing in the middle
(Smallest) we wrap one of three parts round cottage cheese and we fasten.
Then we do the same with part more.
And in the last it is wrapped the most most part of flat cake.
The place of fastening has to be as it is possible below, at the basis of rolls, differently they will fall.
We connect as it is possible more strong, especially the last part.
Leg-base crabmeat is ready
We allow rolls to approach well
To add a little milk to yolk
To stir and grease rolls
We bake at temperature of 180 With

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