- Fresh yeast - 50 Grams
- Water - 250 Milliliters
- Butter - 400 Grams (The oil should be at room temperature, 250 grams for dough, 50 grams for filling, 100 grams for lubricating ready-made pastries.)
- Sugar - 350 milliliters (100 ml for the dough, 50 ml for the filling, 200 ml for sprinkling the finished pastry)
- Egg - 2 pieces
- Flour - 775 Grams
- Bakery powder - 2 teaspoons
- Salt - 1 teaspoon
- Marzipan - 50 Grams
- Bilberry jam - 50 milliliters
Heat the water to a temperature of 37 C. Yeast is crushed into a bowl, pour warm water, stir until they dissolve. In a separate bowl, combine sugar and oil. Take a large bowl, into it, beat in eggs, add butter with sugar, gradually add flour, baking powder and salt. Mix well and knead the dough with your hands for about 10 minutes or use a food processor and knead the dough for 5 minutes. After that, let the test stand for about 40 minutes. For the filling, marzipan, sugar and butter should be mixed. Divide the dough into two pieces. Roll out on rectangles measuring 40x60 cm. Half the rectangle, spread half the marzipan mixture along the length. Top with blackberry jam. Fold the dough in half so that the dough without the filling closes the side with the filling. Along the short side, cut the dough into strips 2 - 3 cm wide. Each strip should be cut in this way: starting from the free edge and leaving about one centimeter to the folding position, cut the dough in the middle. Fold each of the strips in such a way that the spiral turns out. Connect the ends of each spiral, form circles. Heat the oven to 200 C and bake cakes for about 8 to 10 minutes. Smooth buttered cottage cheese and sprinkle with sugar.
Servings: 4 - 6