Duchmak eremchek belen. (Vatrushki with cottage cheese).

Duchmak eremchek belen or cheesecakes with cottage cheese from Zaituna Imangalieva. Thanks for the recipe with photos!

Compound:

• 4-5 cups flour
• 50 gr margarine or butter, melted
• 50 grams of vegetable oil
• 1 st. spoon of mayonnaise
• 2 eggs
• 50 grams of sugar, more or less to taste
• 1 sachet dry yeast or 25 grams fresh
• 1.5 cups milk a pinch of vanilla a pinch of salt

Filling:

• 500 gr cottage cheese sugar to taste
• 2 tbsp. spoons of sour cream
• 1 teaspoon vanilla sugar
• 1 egg
• 1 for lubrication

Cooking:

Prepare the dough: heat the milk a little.
Mix dry yeast with flour, if fresh yeast is diluted in milk, and then add flour.
Add enough flour so that the dough turns out like pancakes, not very thick. Cover the dough and leave to rise with a hat. When the dough has risen, add the remaining dough ingredients. Add vegetable oil little by little during the kneading process, this makes the dough airy. Cover and leave in a warm place until the dough has doubled in size.

For filling:

Mix all ingredients into a homogeneous mass.
Transfer the risen dough to a table or board, divide into pieces weighing 50 gr. Form into balls and leave to proof. Then, in the middle of the balls, make notches, you can use the bottom of a glass or your fingers. Put the filling in the recess and leave to proof for another 20 minutes, grease the cheesecakes with a beaten egg.
Bake duchmak with cottage cheese in an oven heated to 180-200 degrees until golden brown.