dough

1. Crumble the yeast into the warm but not hot milk, sprinkle with 1 tablespoon of sugar and let it rise.

2. Sift the flour into a bowl, mix in the salt, add the risen yeast, the remaining sugar, the vanilla sugar, the eggs, the margarine.

3. Knead it thoroughly. In a warm place, covered for approx. It is doubled in 1 hour.

4. Meanwhile, spread the baking tin all the way with margarine and sprinkle with flour.

5. The leavened dough is covered on a slightly floured surface, where approx. stretched to a finger's thickness.

6. Tear with a larger scoop or donut.

filling

1. For the filling, we break the cottage cheese with a fork, then we turn it thoroughly with the sugars and eggs.

2. Put 1 teaspoon of filling in the middle of each dough.

3. We hold the dough in our hands, clamp the edges together like a bundle, squeeze, and then form a dumpling.

4. The pitfalls are arranged in the prepared form.

5. Preheat the oven. Until then, leave covered for approx. Get up for 20-25 minutes.

Lubricate

1. The tops of the bumps are lightly smeared with melted margarine.

2. Bake at 180 degrees for 23 minutes. When chilled, sprinkle with powdered sugar.

• baking temperature: 180 ° C

• baking tray size: 36 * 5 cm

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