Branzoici



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I really like cheeses! I can eat countless, especially if they are freshly made ... maybe because I remember my childhood, the smell of fresh bread made by my grandmother, who always made a large tray full of bread with cheese for her grandchildren. And we, impatiently, didn't even wait for them to cool down as we ate them :) Well, I didn't have any country eggs or eco cheese: D but I dared and kneaded with my hands a portion of brazoici. And I did well, they were very good!

  • Dough ingredients:
  • 700 g flour
  • 2 eggs
  • 200 ml of milk
  • 100 ml oil
  • 25 g of yeast
  • 4 tablespoons sugar
  • Ingredients for the filling:
  • 400 g sweet cheese
  • 100 g raisins
  • 1 or
  • 4 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 1 egg for greased

Servings: 10

Preparation time: less than 60 minutes

HOW TO PREPARE CHEESE RECIPE:

In a large bowl sift the flour. Separately, in a bowl mix the yeast well with a teaspoon of sugar, then add 3 tablespoons of warm milk. Pour over the flour the mixture with yeast, the rest of the milk mixed with the remaining sugar, eggs and oil and knead well for 10-15 minutes. Leave the dough to rise in a warm place for about an hour or until it doubles in volume.

For the filling, mix the cheese well with the egg, sugar and vanilla sugar. Add the raisins and optionally a little grated lemon peel.

Spread the dough with the rolling pin on the floured table until you get a sheet about 1 cm thick. We cut it into approximately equal squares, on which we put a teaspoon of filling, and then we join the corners of the squares, gluing them as well as possible.

Put the cheeses in a large tray lined with baking paper, leaving room between them and grease them with beaten egg. We can let them grow in the pan for a few minutes, then bake them for half an hour over medium heat or until nicely browned. After they have cooled, we can powder them with sugar.

Good appetite!


Video: Plăcinte aromate cu brânză,branzoaice sau poale-n brâuSweet cheese pies Romanian traditional pie (August 2022).