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Cream cheese rounds

    

Fragrant Easter delicacy.

Cook

No. of servings

Ready in

2 h.

Difficulty

medium

 

 

all-purpose flour / plain flour-
bicarbonate1tsp1teaspoon
chicken egg2pcs2pieces
cooking oil-
cream curd8.75oz250grams
dry curd cottage8.75oz250grams
flour medium1.1lb500grams
powdered sugar-
unsalted butter1.75oz50grams
vanilla sugar-
vinegar1tbsp1tablespoon

1. 

cream curd 8.75 oz (250 g)  dry curd cottage 8.75 oz (250 g)  flour medium 1.1 lb (500 g)  chicken egg 2 pcs  bicarbonate 1 tsp  unsalted butter 1.75 oz (50 g)  vinegar 1 tbsp

Mx all the ingredients well and knead the dough.

2. 

Let the dough rest for half an hour in refrigerator. Then knead it well again and place it in the fridge for one more half hour.

3. 

all-purpose flour / plain flour

Take the dough out, cut it into halves and use a rolling pin to spread one half of the dough on floured board until it is about half centimeter thin. Then process the rest of the dough.

4. 

Use a larger cup to cut out rounds.

5. 

Use a small form to cut out holes in the middle of each round.

6. 

Lightly score the edges.

7. 

cooking oil

Heat oil in the pan and add there prepared rounds, cook them on both sides.

8. 

Place fried rounds on a plate lined with paper towel.

9. 

powdered sugar  vanilla sugar

Then transfer them on a tray and sprinkle the warm rounds with powdered and vanilla sugar.

Bon appetit!

 

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