Savory cheese pastries with telemea | Golden-brown and fluffy
(0)
60 min
Under an hour
Sezamo
Descoperă savoarea autentică a patiseriei tradiționale moldovenești cu aceste brânzoaice sărate de casă (poale-n brâu sărate). Aluatul dospit, pufos și rumenit la perfecțiune îmbrățișează o umplutură bogată de telemea sărată de vacă, brânză proaspătă de vaci și mărar verde tocat mărunt. Presărate cu semințe crocante de susan, sunt absolut irezistibile calde, la micul dejun sau brunch în familie.
Ingredients
Preparation method
Preparing the yeast dough
Gently heat the whole milk until lukewarm (not hot). In a small bowl, mix the dry yeast with the sugar and 50 ml of lukewarm milk, then leave the mixture in a warm place for 10 minutes to activate the yeast.
Sift the white flour into a spacious bowl and add the salt. Make a well in the center and add the activated yeast, the rest of the lukewarm milk, and one fresh egg. Start kneading, gradually incorporating the melted and cooled butter.
Knead the dough vigorously for 10 minutes until it becomes elastic, smooth, and non-sticky. Shape it into a ball, cover the bowl with a clean kitchen towel, and let it rise in a warm place for 50-60 minutes, until doubled in volume.
Chef's tip
If the telemea is very salty, you can soak it in cold water for 15-20 minutes before grating to achieve a perfect balance of flavor with the fresh cow's cheese.
For an extremely fluffy texture, make sure all dough ingredients (eggs, milk, and butter) are brought to room temperature before kneading.
35 min
Under an hour
