|1.||Butter Dough||150 Column|
|2.||Sugar Dough||200 Column|
|3.||Vanilla sugar Dough||2 Tsp|
|4.||Salt Dough||1 pinch|
|5.||Sour cream 15% Dough||200 Column|
|6.||Chicken egg Dough||2 PC.|
|7.||Flour Dough||800 Column|
|8.||Baking powder Dough||2 Tsp|
|9.||Bold curd Filling||500 Column|
|10.||Sour cream 15% Filling||3 art. l|
|11.||Sugar Filling||3 art. l|
|12.||Semolina Filling||3 art. l|
|13.||Chicken Egg Protein Filling||1 PC.|
|14.||Egg yolk Additionally||1 PC.|
|15.||Milk Additionally||1 art. l|
For the test, beat the soft butter with a mixer with sugar, vanilla sugar and salt. Add sour cream, mix well again, then add eggs, mix until smooth. Then add flour with baking powder and knead soft elastic dough.
Rub the cottage cheese with a fork, add sour cream, sugar, egg white, semolina and mix well.
Roll out the dough into a layer, cut out circles with a diameter of about 10 cm with a shape or a wide mug.
On one edge of the mug put 1 tbsp. fillings, cover with another edge and lay the juices on a baking sheet covered with baking paper.
To lubricate, mix the yolk with milk, brush the top of the juices with a brush. Bake in a preheated oven to 180 degrees for 25 minutes.