Curd french

Category: Bakery products
Curd french

Ingredients

Dough:
pressed yeast (or dry) 25 g (or 8 g)
wheat flour 500 g
sour cream 200 g
egg (large) 1 PC
yolks 2 pcs
sugar 100 g
salt 1.25 tsp
butter 100 g
Filling:
cottage cheese 400 g
sugar 100 g
butter 25 g
egg 1 PC
zest of 1 lemon
vanilla
starch 1-2 tbsp. l
Syrup:
sugar 50 g
water 60 g
Additionally:
1 yolk + 1 tbsp. l milk for lubricating the top

Cooking method

  • Dough:
  • Eggs, sour cream and butter for making the dough should be at room temperature.
  • We send yeast to the bucket of the bread maker, 420g flour, salt, sugar, sour cream, an egg and two yolks (you can replace them with one whole egg, but the dough is softer on the yolks).
  • We start kneading the dough. As soon as the flour is evenly moistened and the dough is gathered into a single lump, stop kneading and leave the dough alone for 5-7 minutes.
  • Add 50 g flour, pieces of softened butter to the bucket of a bread machine and start kneading again. Add the remaining flour to the dough as needed, it took me all 500 g of flour (total). The dough should be soft, very elastic and non-sticky. Fermentation 90-120 minutes with one kneading in the middle of fermentation.
  • Filling:
  • Rub the cottage cheese through a sieve, add the egg, sugar, starch, vanilla and lemon zest (optional). Stir until smooth.
  • Put the finished dough on the table, knead and divide into three equal parts.
  • Remove the bottom from the split baking dish (26 cm) and cover it with baking paper.
  • Roll each part of the dough along the diameter of the mold.
  • We put the first layer of dough in a mold, lay out half of the curd filling. Cover with a second layer of dough, lay out the remaining filling and cover with a third layer of dough.
  • We cut the dough piece into 12 parts, without finishing cutting to the center.
  • We wrap each of the parts around ourselves twice (in total, it turns out 360 degrees).
  • We put the bottom with the pie in the ring (sides of the form). Proofing under foil for 60 minutes.
  • Curd french
  • Before planting in the oven, grease the pie with a mash of yolk and milk.
  • We bake in an oven preheated to 220C (convection 200C) degrees for 8-10 minutes with steam, after which we reduce the temperature to 200C (convection 180C) degrees and bring the cake to readiness. The total baking time for me was 43 minutes.
  • Pour syrup on the hot pie: for this, bring sugar and water to a boil and boil for about 5 minutes.
  • Curd french
  • She cut the pie into pieces while still warm. We could not wait until it cools down completely.
  • Curd french
  • The fibrillation of the crumb is clearly visible on the break of the piece:
  • Curd french
  • And this "cut" was filmed in the morning, the next day:
  • Curd french
  • The pie is large and delicious. The dough is excellent, even after two days the pastries are still soft.
  • At first glance, it may seem that there is too much sugar in the recipe, but I still would not reduce its amount, the taste is quite harmonious. The only thing I have reduced in this recipe is the amount of syrup. A full serving of 100 g of sugar and 120 g of water is too much, it seemed to me.

Note

Sources: 🔗 and 🔗

Homik
Beauty is what ................... .......... Marina to the hamster bookmarks!
Admin

Mashawhat a job !!! After all, baking in the oven is completely different, it's cool!
Sonadora
Liza, Tanechka, thank you very much!
Quote: Homik

hamster bookmarks!
I would be glad if it comes in handy and like it. I have already baked buns from this dough, delicious!
Quote: Admin

what work !!!
Tanya, it takes much longer to write than to cook.
Gala
Great how! Handsomely! Bookmark it, maybe I will, but this is a job that requires self-denial
julifera
Sonadora - thanks a lot for the recipe, awesome kranz
Tanyulya
Marishka, the beauty . How I love this molding.
Creamy
Sonadora , bravo! What is not a recipe is a masterpiece! The whole family loves your fenders! Thank you for your hard work for generously sharing such beauty with us.
qdesnitsa
Mariska, you’ve got it, tell me, does it taste like a Hungarian cheesecake? Judging by the composition of the filling, it should
Sonadora
Thank you, girls! I hope you will like it!
Quote: Tanyulya

How I love this molding.
Tanya, yeah, I also like it, especially when the dough and filling are contrasting in color, but here it is somewhat lost in finished form.

Quote: qdesnitsa

Tell me, does it taste like a Hungarian cheesecake? Judging by the composition of the filling, it should
Olesya, here the dough is more rich, but yes, it seems.
qdesnitsa
Quote: Sonadora

Olesya, here the dough is more rich, but yes, it seems.
Oooo great, especially since I can twist pies like that
Manechka
SanechkaA
Marina, what a beauty! just awesome !!! Thank you very much for the illustrative photos - I will try it, I hope it will turn out just as cool and tasty as yours
Sonadora
Sanechka, Thank you! I have no doubt that you will get even better!
The cottage cheese let me down a little, it was soft when it was cut into segments - it made attempts to escape.
kirch
Manechka, how beautiful and delicious. I like all your fenders. Please advise which one to take as a basis with poppy filling?
Sonadora
Lyudochka, thanks!
Quote: kirch

Please advise which one to take as a basis with poppy filling?
I don’t even know. If you want baked goods and a fibrous crumb, then you can also use this dough, but you should probably take less sugar. And if the crumb is light - lemon or with condensed milk.
kirch
Quote: Sonadora

Lyudochka, thanks! I don’t even know. If you want baked goods and a fibrous crumb, then you can use this dough too, but you should probably take less sugar. And if the crumb is light - lemon or with condensed milk.
Thank you. I'll think
barbariscka
Marina and who only eats all this deliciousness from you? Wonderful cake!
Homik
Manya! I'm just a clumsy armless fenders, it turns out to be a few And I blinded the curd, set the oven and consider myself a culinary genius
thanks for the beauty
lungwort
Manechka (well, just like my baby granddaughter), another masterpiece-fender! The molding is great. I presented the taste, I already want to bake it. Tomorrow I will descend on the village, take my Bosch and you can start kneading the dough. I was completely lazy with this kitchen technique, I don't want to knead the dough with the handles. Manya, the recipe is wonderful. Thank you, as always beautiful and tasty.
Sonadora
Quote: kirch

Thank you. I'll think
I will wait!

Vasilisa, Thank you!
Quote: barbariscka

Marina and who only eats all this deliciousness from you?
Yes, I have two comrades ... no matter how many rolls you bake for them, it's still not enough.

Quote: Homik

And I blinded the curd, set the oven
Wow, this is efficiency! I will wait! I hope you enjoy the result!
Quote: Homik

I'm just clumsy armless
But I ask our bird not to offend! (from)

Natasha! Try it! I would be glad if you like it.
Quote: lungwort

Tomorrow I will descend on the village, take my Bosch and you can start kneading the dough.
And if you can also get a village cottage cheese ... It will be just a bomb!
lungwort
Manechka, I'm not friends with the village curd. I make it myself, though from the village milk (I buy it from a farmer).
Kras-Vlas
Manechkawhat a wonderful miracle! Already in the bookmarks, when my eaters arrive - I will definitely try!
lu_estrada
What a craftswoman, Manyunya! I always admire your pastries.
Natali06
Manyashechka, well, such beauty! The husband loves all curd, so anybody will have to bake.
Homik
Manya! Krantz did not live until the morning ended in a warm state, I did not immediately put off a piece for myself for the morning, so I don’t have my opinion yet, but my men said
qdesnitsa
Quote: Homik
I didn't put off a piece for the morning right away
Homik-Liza, with your cheeks, she didn't put it off, she wasn't far-sighted
Homik
Quote: qdesnitsa

Homik-Liza, with your cheeks, she didn't put it off, she wasn't far-sighted

This is why you bastard

Well, nothing for the weekend I have a lemon in my plans, then I will not blunder
* Anyuta *
Manka! Here is a beauty .... ... Here you are a needlewoman! There are no words !!!!! I'm taking away ...

🔗
celfh
Quote: Sonadora


She cut the pie into pieces while still warm. We could not wait until it cools down completely.
Man, who could? Eh, now would be a piece for the seagull
Twist
Manechka, oh yes, a craftswoman! I licked the entire monitor, looking at the photo I will not rest until I bake
Sonadora
GirlsThank you all very much for your kind words! I hope the recipe will not disappoint you and the cake will be to your taste.

Quote: Homik

Manya! Krantz did not live until the morning ended in a warm state, I did not immediately put off a piece for myself for the morning, so I don’t have my opinion yet, but my men said
Lisa, I had to hide it under the pillow. On the other hand, when our men are happy, we don't need any more!

Shl Girls, sorry that sometimes I disappear, we practically live with veterinarians now.
lu_estrada
Manechka, the kranz is delicious! I confess, the first layer is cottage cheese, and the second is from plum mousse from Innochka-Krosh, and I added a few drops of star anise essence to the dough. It was delicious.
It seemed to me that the dough would be a bit too much and I made 6 cheesecakes by putting them in muffins tins, put on the finished cheesecakes each plum jam in chocolate, again according to the recipe from Innochka-Krosh. Beauty and deliciousness. Thank you very much!
Curd french
kartz before putting in the oven
Curd french
wonderful cheesecakes from the same dough in muffin tins
Curd french
Sonadora
Lyudmila, there are simply no words! How beautiful! The idea with plum mousse is gorgeous, I'm taking it into service.
IwOlga
Manechka, I have never had such a beautiful pie! I am right now proud of myself, for which accept my gratitude!
Kras-Vlas
Manechka, that's all I can show you. The daughter said: "Finally we have a real pie!"
Curd french
Indescribably tasty and beautiful (it was).
Thank you very much!
Sonadora
Olya! (mice faint)
Great cake! Your pens are gold! I am very glad that it was delicious for my daughter. I, too, would not refuse such a piece.
Gouache
Marina, thanks for the recipe! It turned out very tasty! Although it baked longer, in the middle the kartz did not want to bake. No photo...
Sonadora
Here I am the brake ... Natasha, sorry Please! Thank you very much for your feedback! I am very glad that I liked it.
Quote: Gouache

Although it baked longer, in the middle did not want to bake the kartz.
If the cake is already rosy, and the middle is damp, you can cover the top with foil and lower the temperature a little.
SanechkaA
Marina, what do you think if you put the dough in the refrigerator overnight - will it work? I just have an obsession to make dough in the evening
and another question for what diameter did you roll out the dough? I want to make with 350 g flour and 22 cm mold
Deer
Looks very tasty! She took it to the piggy bank - tomorrow for cottage cheese and we will feast on it. Thanks for the recipe !!
Sonadora
Sanechka, I think that you can easily put the dough in the refrigerator. The shape I had was 26 cm, for 500 g of flour you can and more (shape), so 22 cm for 350 g of flour should be just right.

DeerI hope you like the cake.
SanechkaA
Marinochka, thanks for the detailed answer
Sonadora
Sanechka, not at all! I'll be waiting for you with pie. I hope, you like it.
SanechkaA
I don't even doubt that I will VERY like it and not only me
SanechkaA
Marina, the kranz exceeded all expectations !!! I baked 350 g of flour, I thought it would be small, but it turned out to be a whole cake, put the dough in the refrigerator in the evening, in the morning it warmed up for about an hour and a half, it even came up, there were no problems at all with wrapping, it was harder for me to weave the braid in the form of 20 cm and cut into 6 parts, next time I will try to make 8.
Only I blushed it too much, kept it in the oven for too long, a full 45 minutes, and messed it up with the temperature, but it didn't even burn, it was just too ruddy. What else to say - VERY DELICIOUS, I will change all the cakes and cheesecakes for such a fender (in a whisper) from all my family a big thanks !!!
Thank you for bringing such a wonderful recipe and showing beautiful photos, looking at them I was not even afraid to bake, I really wanted to get the same result

well, report

Curd french
Sonadora
How beautiful it is! The real crown has turned out! SanechkaThank you very much for the excellent report. It is very pleasant that you and your homemade pie are to your taste.
SanechkaA
Marina, I now also bake buns from this dough, it is great, as well as in condensed milk fenders
Sonadora
Sanechka, I read your message and the first thought: what kind of condensed milk? Where is the recipe ?! I need it too!
Sanya, thank you, dear! I am very glad that you liked the dough, the buns from it are notable, especially if with cinnamon and in a creamy filling, I ask for a pardon for my French - a complete dump of the head.
Annutka
Marinochka, thank you so much for the recipe! I have already baked two fenders, with condensed milk and lemon, and this morning I put the dough on the curd. This is how I got it:

Curd french
pljshik
Girls what beauty you have turned out, just a work of art !!!! It's even a pity to eat this - just watch and admire !!! Can you tell me where to see the lemon french?

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