Branzoaice or Poalen brau

Name: Branzoaice or Poalen brau - Romanita O.
Ingredients: For the dough: 450g flour; 1 packet of dry yeast; 4 tablespoons of sugar; 2 eggs; 200 ml milk; 1 packet of vanilla sugar; a pinch of salt; 4 tablespoons of melted margarine. For the filling: 250g cottage cheese; 2 eggs; 4 tablespoons of sugar; 1 packet of vanilla sugar; 1 tablespoon of semolina; a pinch of salt. For brushing: 1 egg; a bit of sugar.

Dessert - Branzoaice or Poalen brau by Romanita O. - Recipia

Every time I make poale-n brau or branzoaice, I end up laying them out on the table right after they've cooled a bit. They hardly have time to cool down properly before they disappear. The dough is easy to work with and the filling remains soft, not hardening after baking. This is one of those recipes I make without thinking too much about the occasion – usually on Saturdays or when I have leftover cottage cheese in the fridge. Quick Info Total time: about 2 hours Preparation time: 30-40 minutes Baking time: 40 minutes Servings: 14-16 branzoaice Difficulty: medium Recipe type: sweet pastries, suitable for breakfast, snack or lunchbox Ingredients For the dough: - 450 g flour - 1 packet of dry yeast - 4 tablespoons of sugar - 2 eggs - 200 ml milk - 1 packet of vanilla sugar - a pinch of salt - 4 tablespoons melted margarine For the filling: - 250 g cottage cheese - 2 eggs - 4 tablespoons of sugar - 1 packet of vanilla sugar - 1 tablespoon semolina - a pinch of salt For brushing: - 1 egg - a bit of sugar Preparation method 1. Start with the yeast. Put the yeast in a small bowl, add a tablespoon of sugar and 4 tablespoons of warm milk. Stir until the sugar dissolves. Pour this mixture over the sifted flour, which you have already mixed with a pinch of salt. Let it rise for 10-15 minutes, covered, just until it starts to puff up a little. 2. After the yeast has activated, add the rest of the milk, 3 tablespoons of sugar, the 2 eggs, the packet of vanilla sugar, and start kneading. When the ingredients are mixed, add the melted margarine (not hot), continuing to knead until you get an elastic, soft dough that no longer sticks to your hand. 3. Cover the dough and let it rise in a warm place. It takes about an hour until it doubles in volume. You can check halfway through to see how it's progressing. 4. In the meantime, prepare the filling. Mix the cottage cheese with the pinch of salt, the 2 eggs, the sugar, the vanilla sugar, and the tablespoon of semolina. Blend well; it shouldn't be too liquid. 5. After the dough has risen, place it on the countertop. Divide it into two equal balls. Take each piece and roll it out with a rolling pin to a thickness of 3-4 mm. It doesn't have to be perfectly thin – the dough needs a bit of resistance, otherwise, it will crack while baking. 6. Cut the dough into squares, about 8x8 cm, or by eye. In each square, place a tablespoon of the cheese filling. 7. Lift each corner of the square towards the center, lightly pressing them together to seal the pastry. If the dough doesn't stick well, you can brush the edges with a little water. 8. Place the branzoaice on a baking tray lined with parchment paper or greased with oil. Leave space between them, as they will rise while baking. 9. Beat an egg with a little sugar and brush each branzoaica on top. 10. Put the tray in the preheated oven at 180°C and bake for about 40 minutes, until they are golden brown on top. Why I make this recipe often These branzoaice are convenient: I make the dough in the morning, let it rise while I do something else, and the filling is prepared quickly. I like that they are not too sweet, and the dough stays soft the next day. I can also take them for lunch. Tips and Variations Tips - The flour is worth sifting for a finer dough. - Do not use hot milk for the yeast, just warm, so you don't kill the yeast. - If you want the branzoaice to stick well at the corners, press with wet fingers or use a fork to gently press. - When rolling out the dough, don't make it too thin. Substitutions - You can use melted butter instead of margarine, with the same texture result. - If you don't have semolina, you can use a tablespoon of flour in the filling, but semolina absorbs the water better from the cheese. Variations - If you want a more intense flavor, add grated lemon zest to the cheese filling. - Sometimes I sprinkle a little powdered sugar on top after they have cooled. Serving Ideas - They are good warm, but also cold, with a glass of milk or plain yogurt. - They can be packed for work or school. Frequently Asked Questions 1. What kind of cheese is suitable? Classic cottage cheese, not too watery. If it's too soft, let it drain. 2. Can the dough be left to rise overnight? I don't recommend it, because the yeast acts quickly. It's better to prepare it in the morning and bake the same day. 3. What do I do if the branzoaice come apart in the oven? This often happens if the corners weren't sealed well or if the dough is too dry. You can lightly moisten the edges before sealing. 4. Can I use fresh yeast? Yes, about 25 g of fresh yeast for 450 g of flour. Proceed the same way, but rub it with sugar and a bit of milk at the start. 5. How many branzoaice does one batch make? It depends on how large you cut the squares, but generally, it yields between 14 and 16 pieces. Nutritional Values Estimated, for an average branzoaica: Calories: 180-220 kcal Protein: 5-7 g Fat: 6-9 g Carbohydrates: 26-30 g Values vary depending on the cheese chosen and the amount of sugar added. They are quite filling for a snack. Storage and Reheating They keep well at room temperature, covered, for up to 2 days. After that, the dough becomes denser. If you want them warm, you can heat them for a few minutes in the oven or microwave, but covered so they don't dry out. Freezing doesn't favor them – the filling releases water and changes the texture of the dough.

Branzoaice or Poalen brau

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