Delicate curd curls in a sour cream filling will win the heart of any gourmet. They turn out to be crispy and soft at the same time, with a unique magical aroma that just drives you crazy! It’s easy to prepare them, many products are not required. Even a novice cook will cope with this task.

Classic curd curlicues in sour cream filling

This is a basic recipe that you can always interpret a little in your own way to get even more delicious pastries. In order to cook the most delicate curd curls, you will need to make the dough out of these products:

  • one and a half glasses of flour;
  • half a teaspoon of dry yeast;
  • half a glass of milk;
  • 2 tbsp. tablespoons of sugar;
  • half a packet of margarine;
  • 3 tbsp. spoons of sour cream;
  • salt to taste.

Then everything is simple:

  1. Dissolve yeast with sugar in warmed milk, add a couple of teaspoons of flour and shake. Set aside for half an hour - this sponge should rise with a magnificent "hat".
  2. Mix dry ingredients with flour. Put soft margarine and sour cream here. Rub into crumbs. Pour the risen dough into it, start the dough. If the mass is too sticky and wet, add a little flour.
  3. Let the dough rest for about fifteen minutes. And then knead well again so that it becomes smooth and acquires a uniform structure.
  4. Keep warm until doubled. Then it should be washed and allowed to rise a second time. Now the dough is ready for cutting.

While the base rises, let's get into the filling.

It will require:

  • a pound of cottage cheese;
  • egg;
  • half a glass of sugar.

And here, too, there is nothing complicated: curd well with egg, sugar. If it turns out to be liquid, add a tablespoon of flour.

Getting to the cutting of flourishes.

  1. Roll the dough a centimeter thick.
  2. Apply a layer of curd filling.
  3. Wrap everything with a roll, cut it into rings.
  4. Place the curls on a baking sheet, covering it with baking paper, set it to stand for half an hour.
  5. After they swell nicely, shake the egg and grease the workpieces from above.
  6. Bake at a temperature of 180 degrees. Check readiness with a very thin wooden knitting needle or toothpick.

It is necessary to pierce the dough with a thin wooden stick, slightly twist it around its axis, and then remove it. If there is not a single crumb on it, then it is time to remove the pastries from the oven.

While curls are baking, we are preparing a sour cream filling. To do this, you just need to slightly beat half a glass of sour cream with a couple of tablespoons of sugar.

When the rosy curls are taken out of the oven, immediately, while they are still hot, they should be densely greased with sour cream. Cover the dessert with foil and leave to cool completely. Sour cream is absorbed, and the pastries will turn out soft and tender.

Yeast-free recipe

It is known that modern yeast, especially fast-acting, is harmful to health. Here is a recipe that will help you learn how to cook curd curls without any yeast at all.

The general principle of cooking remains the same as in the previous, classic recipe. The curd filling and sour cream filling are still used the same. It is only necessary to make another dough.

For it you will need to take the following products:

  • a pound of flour;
  • 3 tbsp. tablespoons of sugar;
  • half a glass of the most fatty kefir;
  • half a glass of vegetable oil or half a packet of melted margarine;
  • salt to taste;
  • half a teaspoon of soda.

Algorithm of actions:

  1. Sift the flour, mix other dry ingredients with it.
  2. Melted margarine or vegetable oil, as well as kefir, pour into the flour. Knead a rather thick dough.

It should be borne in mind that the dough has to be rolled out, which means that it should not be sticky. Therefore, you can sprinkle it with flour.

Cutting and baking - as in the classic recipe from yeast dough. However, since the foundation is yeast-free, it can be used to form curls immediately after cooking.

Cooking in a slow cooker

The recipe for a multicooker practically does not differ from the previous two - classic curlicues in sour cream filling and from yeast-free dough. The slow cooker will fit fewer products, so the number of ingredients for making dough and filling can be taken in half.

In a slow cooker it is convenient to create a favorable temperature regime for steaming, lifting and proofing products from yeast dough. To do this, use the modes "Yogurt", "Multivar", "Heating", "Dough". The main thing is to achieve an effect in which the ambient temperature for the test will be more than 30 degrees.

  • The dough can be kept for about half an hour.
  • It takes an hour to raise the dough.
  • And for proofing - about 40 minutes.

The baking process itself is simple.

  1. Place the already formed curls in a multicooker bowl lined with oiled baking paper.
  2. Set the "Baking" mode.

Different multicookers have differences in this mode both in temperature and in cooking time. Therefore, it is better to focus on those indicators that you usually use when baking products from yeast dough.

The most delicate curlicues of cottage cheese in a sour cream filling from Irina Khlebnikova

The famous blogger and wonderful culinary specialist, Irina Khlebnikova, gives a wonderful recipe for curlicues, which we propose to master. The dough from Irina Khlebnikova always turns out to be unusually tender, truly magical.

For him you will need:

  • 420 g flour;
  • a glass of milk;
  • egg;
  • 11 g of yeast;
  • 2 tbsp. tablespoons of sugar;
  • half a teaspoon of salt;
  • 2 tbsp. tablespoons of vegetable oil.

Let's analyze this worthy recipe step by step:

  1. In the sifted flour, add all dry ingredients except yeast. Then pour warm milk into the middle of this mixture, mix a little with flour and add yeast to this formed liquid hole.
  2. Let the mixture stand for about half an hour to make foam. Then add vegetable oil and break the egg. Knead the dough.
  3. Let it stand for the fermentation of flour for about twenty minutes. Then knead the resulting mass well, cover with a film and leave to warm in the heat.
  4. Then you should knead the dough and let it come up again for half an hour - twenty minutes.

Curd filling is prepared from:

  • half a kilogram of cottage cheese;
  • 2 eggs;
  • 5 tbsp. tablespoons of sugar;
  • 5 tbsp. spoons of breadcrumbs.

Crush the cottage cheese with one egg and sugar.

You can add other foods to your taste to your taste - soft butter, dried fruits, nuts, sour cream. You can not use an egg at all.

  1. Roll out the dough, evenly cover half the breadcrumbs. This is required in order for the crackers to absorb excess moisture from the cottage cheese during baking.
  2. Put the curd filling on top.
  3. Sprinkle it with the second half of breadcrumbs.
  4. At the same time, leave one of the edges of the 4 cm dough free from the filling and crackers. It should be greased with a loose egg.
  5. Roll the dough stuffed into roll. Cut it into pieces, about 3-4 cm thick.
  6. Lay the resulting curls on an already prepared baking sheet. Place the products in a warm place for half an hour or a little more.
  7. Then bake at temperatures up to 200 degrees. Https: //www.youtube.com/watch? V = 9CcYbLd2v_4

How to decorate and serve pastries

A universal decoration for any baking is fruit. They can beautifully decorate curd curls before putting in the oven. Bright berries of cherries or strawberries will make baking a very attractive look.

Curls can be laid out on a baking sheet or in the bowl of a multicooker in the form of one large pie of an unusual shape.

  1. To do this, give each curl a slightly elongated leaflet, slightly flattening the dough with your fingers at both ends.
  2. Lay the products in a circle half-sided so that one curl goes a little on the other. Depending on the quantity, size of products, size and shape of the pan, you can build not one such circle, but two or three.
  3. Lay one large coil horizontally in the very center.

This kind of cake can be served on a beautiful dish with a lace napkin.

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