Cheese and raisin spirals
Cheese and Raisin Spirals are made from a soft, slightly sweet, yeast dough that is rolled out, filled with cottage cheese, and then rolled up. From the specified amount of dough, not only spirals are produced: the original recipe yielded a tray of spirals, two trays of cheese pastries, and a small cake with Turkish delight. Therefore, this is a recipe for a large quantity, suitable when you want to prepare several types of pastries from the same dough. Quick Info Total Time: Not specified; includes dough rising and a short rise before baking Preparation Time: Not specified Baking Time: Until the spirals are nicely browned; exact duration not mentioned Servings: One tray of spirals, plus two trays of cheese pastries and a small cake with Turkish delight, depending on the size of the pieces Difficulty: Medium Recipe Type: Homemade pastry with yeast dough, cottage cheese, and raisins Ingredients For the dough 1.4 kg all-purpose flour 25 g fresh yeast 4 eggs 3/4 cup sugar 1 teaspoon salt 150 ml oil 2 packets vanilla sugar Zest of one lemon Warm milk, as needed For the starter A little warm milk 1 tablespoon flour 1 teaspoon sugar For the filling 750 g cottage cheese 6 tablespoons sugar, or to taste 2 packets vanilla sugar 100 g raisins 1 egg yolk 3 tablespoons semolina, only if the cheese is very creamy and moist For brushing Beaten egg with vanilla sugar Preparation Method 1. Prepare the starter Put the fresh yeast in a bowl and mix it with a little warm milk, one tablespoon of flour, and one teaspoon of sugar. Set the mixture aside until it increases in volume and becomes active. The starter should double in volume before you use it in the dough. The milk should be warm, not hot. If it’s too hot, it can affect the yeast. 2. Prepare the liquid part of the dough In a large bowl, beat the eggs well with the sugar, salt, vanilla sugar, and lemon zest. Pour in about 300 ml of warm milk and mix a little more. Add the risen starter and combine the mixture. 3. Form and knead the dough Sift the flour and gradually incorporate it into the liquid mixture. As you knead, add warm milk as needed to achieve a suitable dough. Halfway through kneading, pour in the oil and continue kneading until the dough becomes homogeneous and no longer sticks to your fingers. The exact amount of milk may vary, so it should be added gradually, not all at once. Cover the bowl and let the dough rise until it doubles in volume. The duration may vary depending on the kitchen temperature, so it’s more useful to monitor the dough’s volume than the clock. 4. Prepare the cheese filling In a bowl, mix the cottage cheese with the sugar, vanilla sugar, egg yolk, and raisins. Taste and add more sugar if needed. If the cheese is very creamy and moist, incorporate the 3 tablespoons of semolina. This helps the filling hold together better and not run out easily during baking. If the cheese is already well-drained and has a firmer consistency, the semolina may not be necessary. 5. Roll out and fill the dough Once the dough has doubled in volume, break off a piece and roll it out into a rectangular shape. It’s not necessary to work with all the dough at once, especially since this quantity is sufficient for the other products mentioned in the recipe. Spread a layer of cheese filling over the dough sheet, then roll it up lengthwise, as evenly as possible. 6. Cut and arrange the spirals Cut the roll into pieces about 5 cm long. Place the pieces in a round tray lined with baking paper. Let the spirals rise a little more in the tray. The recipe does not specify an exact duration; it’s enough to let them rest for a few minutes, as is done before baking. 7. Brush and bake Brush the spirals with beaten egg mixed with vanilla sugar. Place the tray in a preheated oven at 180 degrees Celsius. Bake the spirals until they are nicely browned. The basic recipe does not mention an exact baking time, so watch the color of the dough and the edges of the pieces. When they are well browned and the dough is cooked, remove the tray from the oven. Why I make the recipe often It’s useful when I want to prepare several products from a single batch. The dough can be divided for spirals, cheese pastries, and a small cake, without needing to prepare each filling separately. The filling with cheese, raisins, and lemon remains simple, and the amount of sugar can be adjusted according to the taste of the cheese. Tips Milk is added gradually to the dough. Since flour can absorb differently, it’s safer to add the indicated amount first and then adjust until the dough reaches the right consistency. The starter must be active and risen before adding it to the eggs and flour. If it hasn’t increased in volume, the dough may rise poorly. Kneading continues after adding the oil until the dough becomes homogeneous and no longer sticks to your fingers. The oil is not added at the beginning but halfway through the kneading, according to the recipe. For the filling, the consistency of the cheese matters a lot. Very moist cheese can make the spirals hard to roll and may leak in the tray. In this case, the 3 tablespoons of semolina mentioned in the recipe should be added. Cutting into pieces about 5 cm in size keeps the spirals tall enough and allows them to be arranged in a round tray. Substitutions Raisins can be omitted if they are not to everyone’s taste. The basic recipe does not specify another dried fruit, so it’s better not to replace them with a fixed quantity of another ingredient without adjusting the filling. Cottage cheese should be chosen based on consistency. If it is soft and creamy, it can be bound with semolina, as was done in the original recipe. Variations From the same amount of dough, you can also prepare cheese pastries or a small cake with Turkish delight, in addition to spirals. The dough is used in the same basic form, but each piece is shaped and filled according to preference. If you want less sweet spirals, reduce the amount of sugar in the filling. The 6 tablespoons are indicative, and the filling can be tasted before spreading on the dough. Serving Ideas The spirals can be served after they have cooled, plain, alongside milk, tea, or coffee. They are also suitable for a packed lunch if allowed to cool thoroughly before being placed in a container. Frequently Asked Questions How much milk should be added to the dough? The recipe does not specify an exact total amount. About 300 ml is used initially, then more warm milk is added as needed during kneading. The amount depends on how much flour the dough absorbs. Can I skip the semolina in the filling? Yes, if the cottage cheese has a firm consistency. Semolina was added in the original recipe because the cheese was very creamy. With well-drained cheese, it may not be needed. How long should the dough rise? The dough should be left until it doubles in volume. The recipe does not provide a fixed time, and the duration depends on the kitchen temperature and how active the yeast is. How many spirals does this quantity yield? The exact number is not specified and depends on how much dough you use for each tray and how thick you cut the pieces. From the total quantity, there resulted one tray of spirals, two trays of cheese pastries, and a small cake with Turkish delight. At what temperature are the spirals baked? The spirals are baked at 180 degrees Celsius and left until they are nicely browned. Nutritional Values Estimates are approximate and refer to the entire quantity of dough and filling, not to a single spiral. The value per piece cannot be accurately calculated since the final number of spirals is not specified, and the dough is also divided for pastries and the small cake. For the entire recipe, the estimate is about 9,000-10,000 kcal, depending on the type of cheese, the total amount of milk used, and the size of the eggs. Approximately, the entire composition may contain: Carbohydrates: about 1,400-1,500 g Proteins: about 280-320 g Fats: about 220-260 g The values include sugar, raisins, oil, flour, eggs, cheese, and milk. To estimate per serving, the exact number of spirals and the amount of dough used for each of the other products would be needed. Storage and Reheating After cooling, the spirals are kept in a covered container at room temperature for a short period. Since they contain cottage cheese, it is not recommended to leave them in warmth for long. For longer storage, they can be kept in the refrigerator in a closed container. Before serving, they can be lightly reheated until they become soft again. It is better to reheat only the amount that will be consumed, as the yeast dough gradually loses its softness if reheated multiple times.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
