Cheese curds backpacks
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ingredients
Cesto
500 g plain flour 20 g yeast 80 g sugar 1 pinch salt 1 packet vanilla sugar 250 ml lukewarm milk 100 g melted butter 1 pk egg
Filling
250 g lumpy cottage cheese 3 tbsp sugar lemon zest
progress
On the weekend, when the young ones sleep in, I manage to bake a sweet breakfast.
1.
In a little lukewarm milk with 1 tbsp of sugar, grind the yeast and let it rise. Sift the flour, add salt, sugar, egg, sourdough starter, remaining milk, butter and knead the dough. Let it rise, covered, for about 40 minutes.
2.
On a floured board, roll out the dough and cut it into 12 squares. Put the filling on each one and fold the corners into the shape of a backpack. Place them on a greased baking sheet and grease the joints of the backpacks so that they can be separated when baked. Raisins are also suitable for the cheesecake filling.
3.
Bake in a preheated oven at 180 deg. C for 20 minutes. Enjoy.
