Curd french

The curd was quite wet

I just wiped it not through a sieve, but with a blender. And I had to add a little sour cream, otherwise the blender would not cope

I had to add a little sour cream, otherwise the blender did not cope

Most likely because of this, problems arose during baking, the filling turned out to be too wet, but here it is not enough.
In fact, if the curd is not wiped through a sieve, nothing criminal will happen.

Thank you Maria! , I will still bake and correct mistakes. It turns out very delicious. Only I do not quite understand if the cottage cheese is hard, how to apply it to the dough? It will be very difficult to smudge it. And also in the recipe Cottage cheese-poppy wreath, cottage cheese needs to be spread on top of the poppy filling. I look at the pictures and do not believe that I can do it. I think my poppy and cottage cheese will mix in the process of spreading. I want to try, but I doubt very much, I'm afraid it won't cope with this task.

[lenavp]

lenavp, everything will definitely work out!

Only I do not quite understand if the cottage cheese is hard, how to apply it to the dough?

So after adding the egg, it spreads perfectly over the dough and over the poppy filling too. The only thing I would not recommend is to apply poppy seeds over the curd. Then everything will definitely mix.

[Sonadora]

Sonadora, I have such a pie for myself, but delicious!

It's not blurry yet:
🔗

And here I smeared it with syrup left over from the preparation of candied citrus fruits:
🔗

The cottage cheese was pasty, and although I added 3 tablespoons of starch, the filling was too liquid, it all came out when twisted. I thought that nothing good would come of it. But my soooo kurtz grew in the oven! Loaf is simple! And the crumb turned out so fluffy that I layered and admired!
Thank you very much for the recipe!

[Elena]

Elena, awesome pie! Lush and ruddy! I just want to snatch a piece from him.

I baked for the first time last week. The guests and we really liked it. Beautiful, tall, the dough is wonderful, the filling is just what you need - fluffy, slightly moist and very tasty.

I baked it again today. We will try it tomorrow.

I take the recipe as a constant favorite.

THANK YOU!

Hands will never reach him ...

Girls, tell me, something went wrong with the test. I did everything according to the recipe, but the dough turned out to be too oily and did not want to rise at all either during fermentation or during proofing. The oven rose a little !! The sample has not been removed yet ...

[elenakrasa]

elenakrasa, maybe the dough did not have time to knead after adding butter? Was the oil normal, without vegetable fats?

Who knows the current oil !!! Creamy 72.5% is written. Maybe it's the flour, but the bun was very dense. The dough looked like shortbread, but not yeast dough !!!

the bun was very tight

And the flour-liquid was measured like on scales or in cups? The dough was not supposed to be dense in any way.

[elenakrasa]

elenakrasa, and you checked the yeast before kneading? I prefer to play it safe and make a dough in a separate container from the yeast, sugar and liquid specified in the recipe. While the dough comes up in a warm place, I collect everything else in the pot of the bread machine.

And further. In the recipe, it is especially noted that we do not add all the flour.
In general, I usually measure out the flour and pour not all of it into the bread maker, I do not specifically report about half a glass. Let the dough outwardly buttery, give it the 1st proofing, it is easier for it to rise this way. Then, when cutting, you can always dust the table with the remaining flour or even mix it into a bun.

[Tanya-Fanya]

Tanya-Fanya, Tan, I do not add all the flour at once, because.then with it, the remaining flour, it is much more convenient to add fats to the dough, in this case butter. Otherwise, it interferes with the dough much worse and there is a possibility of getting an oily lump of dough.

elenakrasa, maybe the sour cream was very thick and fat? I take 15-20% for baking.

Otherwise, it interferes with the dough much worse and there is a possibility of getting an oily lump of dough.

exactly or splashes in different directions!

[Sonadora]

Sonadora, that's right! I support with two hands
It seems to me in this case elenakrasa shifted the flour.

I measured everything on the scales, the dough literally floated in butter, I even wanted to put flour, but I restrained myself. But the sour cream was village, maybe this is really the case. I will definitely try again and then I will report back. Thank you all for your answer !!!!

[Sonadora]

Sonadora, Manka, recommended me a curd french - take the report
He was otakoy before baking, and this, for a second, is half the norm (form with a diameter of 20 cm):

And this is ready:

Oh, I can hardly breathe, I ate too much, delicious to me. And I'm trying to imagine what kind of monster from the whole norm would turn out. I really liked the process of forming-twisting the fender, I thought there would be problems with the escape of the curd filling, but it turned out, as the girls already wrote here, the most difficult thing is to cut it into sectors. But even at the same time, the filling did not run away, so it did it. The workpiece came up strongly, and as a result, such a fluffy turned out. Delicate, juicy, with a light lemon aroma, self-sufficient. I am satisfied - it is poorly said!
Thank you for such a delicious and interesting recipe !!! I'm a fan of your fenders Went to study the next one

[Oksana]

Ahhh what a roll !!! And the crumb is the crumb !!! Oksana, after what I saw, I don't even have words. Bravo!!!

[Manka]

Manka,, so we had no words, we ate and bellowed, because our tongues were swallowed. She was in shock from the crumb, already at the proofing the dough was so bubbly, like a living, wonderful dough!

Manechka is just an amazing fender. Made it on cold dough. The filling took 50% of the cottage cheese - on the lower tier, and 50% of its

Filling for pies with nuts, lemon, raisins and honey (Tumanchik)

I always have it frozen. When the beams twisted it was just awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!! And when baked, then WOWUUUUUUUUUUUUUUUUUUU! Smeared with jam and water. Crust
In general, I will bake all the time. Very easy and simple! Thank you dear!

Irish, thank you, dear. It is very pleasant that the recipe came in handy for you.

The filling took 50% of the cottage cheese - on the lower tier, and 50% of its

Teasing ?! Imagine how delicious it turned out!

Teasing ?!

I? what are you? not in life!

And rightly so. And the same forpruI rush and no arguments that I have ever eaten will help.

And the same I will prune

My sonnyka! Yes, I'll cook those ... and bake, and cook ... Come on now!

Thanks for such a wonderful recipe. He became a favorite, especially with my husband.

[lenavp]

lenavp, to your health! It's good when your family is happy.

[Sonadora]

Sonadora, Manya, I hasten to say thank you very much, and I think I will say it more than once, so far only a photo, but I know that this kranz is sooooo tasty

[Olga]

Olga, oh, what a beauty! The view is simply mesmerizing. Hope it tastes good.

I carry a report and thank you very much, everyone at home liked it. I will do more.

[Juli-Lev]

Juli-Lev, Yulia, be stunned! What a beauty!