Poale-n brâu, Romanian sweet cheese pastries

Name: Poale-n brâu, Romanian sweet cheese pastries
Ingredients: 9 g dry yeast; 60 ml warm milk; 12 g sugar; 20 g flour; 480 g flour; 68 g sugar; 2 eggs; 1 g salt; 60 g softened butter; 180 ml warm milk; 350 g cottage cheese; 100 g sugar; 8 g vanilla sugar; 2 eggs; 2-3 tablespoons semolina; 1 egg; 10 g powdered sugar

Dessert - Poale-n brâu, Romanian sweet cheese pastries by Ilona C. - Recipia

Poale-n brâu are Romanian sweet cheese pastries made for Lazarus Saturday. The flour gradually absorbs the milk in the dough, which rises and turns golden in the oven, with a sweet filling of cottage cheese, eggs and semolina in the middle, then dusted with sugar. I weigh the flour for the dough, rather than measuring it by the cup. Preparation: 45 minutes. Cooking: 20-25 minutes. Resting: 2 hours and 45 minutes-4 hours. Total time: 3 hours and 50 minutes-5 hours and 10 minutes. Serves: 12-14. Approximately 300 kcal and 10 g protein per serving.

Ingredients

For the starter

9 g dry yeast
60 ml warm milk
12 g sugar
20 g flour

For the dough

480 g flour
68 g sugar
2 eggs
1 g salt
60 g softened butter
180 ml warm milk

For the filling

350 g cottage cheese
100 g sugar
8 g vanilla sugar
2 eggs
2-3 tablespoons semolina

For brushing and finishing

1 egg
10 g powdered sugar

Preparation

1. Mix the dry yeast with 60 ml warm milk, 12 g sugar and 20 g flour. Leave the starter for 15-30 minutes, until it doubles in size. 2. Put 480 g flour, the starter, 68 g sugar, 2 eggs, the salt and softened butter in a bowl. Gradually work in 180 ml milk and knead for 10-15 minutes. Cover the dough and leave it to rise for 2-3 hours, until visibly risen. 3. Mix the cottage cheese with 100 g sugar, the vanilla sugar, 2 eggs and the semolina. 4. Knock back the dough and divide it into 12-14 equal pieces. On a floured surface, roll the pieces into circles, squares or rectangles, put the filling in the middle and shape the pastries. This takes about 20 minutes. 5. Arrange the pastries on a baking sheet lined with parchment paper and leave them to rise for 30 minutes. Brush with the beaten egg and bake in an oven preheated to 180°C for 20-25 minutes, until golden. Dust with powdered sugar.

Notes

The cottage cheese should be well drained; if it seems watery, leave it in a sieve before making the filling. In a cool kitchen, the dough may take longer to rise, so I watch its volume rather than just the clock. On Lazarus Saturday, the pastries are shared with neighbors, relatives and anyone who comes through the door. I serve them with a glass of buttermilk. They contain gluten, dairy and eggs; keep covered in the refrigerator for up to 3 days.