- Vegetable oil - 1/3 cup
- Kefir - 500 Milliliters
- Flour - 4 Cups
- Salt - 1 teaspoon
- Dry yeast - 1 teaspoon
- Sugar - 1 Art. a spoon (sugar - for an amateur who likes a sweet-then 0.5 cup)
- Butter (or margarine) - 200 Grams
- Eggs - 3 pieces
- Cottage cheese (filling) - 300 Grams
- Sugar (filling) - 3 Art. spoons
- Egg (stuffing) - 1 piece
- Sour cream (stuffing) - 3 Art. spoons
- Starch (stuffing) - 1 teaspoon
- Milk - 100 Grams ((put the yeast from the yeast))
1. With warm milk (milk about 0.100g) mix yeast, add sugar and salt, about five minutes left. Margarine or butter is melted in a saucepan. We drive the egg into melted butter, add milk with yeast to kefir, add flour, then pour into vegetable oil and mix it. Dough by hand should be well behind. 2. Cover the film and take it off for about an hour in the refrigerator. You can not put it in the fridge, but start rolling out the dough immediately. 3. Prepare the filling. Mix cottage cheese with sugar, drive in the egg, add sour cream, a little starch, mix everything thoroughly. 4. With a thin layer we roll out the dough, we lubricate its surface, cut the dough into eight sectors. To the top from the base we twist, bend like a crescent. 5. Do this with all the bagels, then lay out on a baking sheet. Egg yolk with sugar grease croissants. We send the minutes for fifteen or twenty minutes into the oven, the temperature is two hundred degrees. 6. Croissants are ready, bon appetit!
Servings: 8-10