We invite you to the SABI kitchen, where food blogger Majka - Karotka (www.karotka.sk) prepares an original SABI recipe for you every month. Follow our social networks and get inspired to eat tasty and healthy.
Ingredients
DOUGH
1 kg plain flour
100 g granulated sugar
70 g yeast (2 cubes)
700 ml SABI milk
1 pc egg
1 dl oil
salt
125 g SABI butter (grated into the dough)
FILLING
1 kg curdled SABI curd cheese
4 pcs egg yolks
2 packets vanilla sugar
100 g granulated sugar
1 tsp lemon zest
100 g raisins
thick apricot jam
Procedure
1. Crumble the yeast into 200 ml of warm milk sweetened with sugar and let it rise. In a bowl, mix flour with sugar, add milk, egg, oil, risen yeast, and knead a non-sticky dough, which you let rise in a warm place until it doubles in volume.
2. While the dough rises, prepare the curd filling. Add vanilla and granulated sugar, 4 egg yolks, raisins to the curd cheese, and mix well.
3. Turn the risen dough onto a work surface, roll it into a rectangle, grate half of the cold butter on the dough, fold the dough, and roll it again. Let it rise slightly, grate the remaining butter, and fold again. Divide the dough into two parts to work with it more easily.
4. Roll the dough to about 0.5 cm thickness and cut into squares. From half of the dough, make exactly 20 squares.
5. Generously fill them with the curd filling and close to make filled buns. Turn the buns seam side down and press each with your hand. Make a small hole in the center of each pastry (carefully, so you don't pierce through) and put a teaspoon of apricot or other thick jam in it.
6. Brush the edges of each pastry with melted butter or oil so they don't stick together while baking. Bake on a baking tray lined with baking paper in an oven preheated to 170°C for about 15 minutes. After baking, brush the pastries with melted butter, let cool, and serve.
TIP FROM KAROTKA: If the curd cheese lumps are too big, lightly blend the curd cheese with a hand blender.
