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Hungarian Vatrushki

Hungarian Vatrushki

Hungarian Vatrushki

For the dough:

500 grams of flour
2 egg yolks
3/4 cup sugar
300 grams of milk
10 gram of dry yeast
a pinch of salt
1 egg for glazing
powdered sugar

For filling:

400 grams of cottage cheese
5 tablespoons sugar
2 egg whites
2 egg yolks
1 tablespoon semolina
grated zest of 1 lemon
3 tablespoons of raisins

Preparation:

Dissolve yeast in warm milk. Let stand for 10 minutes.

Sift the flour. Stir in the sugar, egg yolks and salt.

Connect yolk – flour mixture with milk. Knead well. Cover with towel and leave for a couple of hours.

Then put the dough on a floured surface.

Wash the raisins. Beat the egg whites. Mix cottage cheese with sugar, egg yolks, raisins, semolina, grated lemon zest. At the last moment add the whipped egg whites and stir again. The filling is ready.

Divide the dough into several pieces. Every part of the roll out into a rectangle and cut into squares. In the middle of each square put a little stuffing.

Close squares edge to the center, and stick down. Put the ready vatrushki on a oiled baking. Coat with beaten egg and leave for half an hour.

Bake in a preheated 200C degree oven for 10-15 minutes. Sprinkle the ready vatrushki with powdered sugar.

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