Moldavian Poale-n brâu pies with cottage cheese | Homemade brunch
(0)
60 min
Under an hour
Sezamo
Rețetă tradițională moldovenească de brânzoaice sau poale-n brâu, rumenite la cuptor. Aluatul dospit pufos și aromat îmbracă o umplutură bogată de brânză proaspătă de vaci, smântână și stafide, perfecte pentru un mic dejun sau brunch de weekend.
Ingredients
Preparation method
Preparing the yeast dough
In a small bowl, mix the dry yeast with 1 teaspoon of sugar and 50 ml of lukewarm milk. Leave the mixture for 10 minutes in a warm place until it activates and turns frothy.
In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the activated yeast mixture, the remaining lukewarm milk, 50 g of sugar, 1 egg, and the grated zest of half a lemon.
Knead the dough for 8-10 minutes, gradually incorporating the melted and cooled butter, until you get a smooth, elastic, and non-sticky dough. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, until doubled in size.
Chef's tip
For an extra layer of flavor, you can soak the raisins beforehand in a little freshly squeezed lemon juice or vanilla extract.
Make sure the cottage cheese is well-drained of whey before mixing so that the filling does not leak out during baking.
55 min
Under an hour
