I want you to offer your own version of this delicacy. The dough is very comfortable, made in the evening, put it in the fridge and in the morning you can quickly make a delicious cheesecake.
|Cooking time -||Number of servings -|
Mix the flour, salt, sugar and yeast, add the milk and egg, stir until smooth and knead the dough, gradually adding half of the softened butter. ( I do this in the bread maker). The finished dough should be smooth, soft, shiny, and almost sticky. Put the dough in a clean bowl, cling film and leave to come here for an hour and a half in a warm place. The dough should approximately double in volume. Ebonite the dough and remove overnight in the refrigerator.
In the morning remove the dough.
Roll out the dough into a sheet measuring roughly 20x30 cm and about cm thick.
Cut the sheet lengthwise into 8 strips with a length of 30 cm. Pull strip a length of 40-60 cm, twist into a spiral around its axis, then wrap in roll.
Pull the strips a length of 40-60 cm, twist into a spiral around its axis, then wrap in roll.
Egg shake and brush out our curls.
Make the filling, mix sugar with curd and add 3 tablespoons stirred egg
Selling in the center of the spirals holes and put the stuffing. Put on the proofing in a warm place for an hour. Bake at 200 °C.
Bake at 200 °C.