Dough:

6 3/8 cups (800 g) of flour,

2 egg whites,

1 1/4 cups (300 ml) of milk,

3/4 cup (200 ml) of water,

1/2 cup (125 ml ) of oil,

1/3 teaspoon of salt,

2 tablespoons of instant yeast,

6 tablespoons of icing sugar,

1 packet of vanilla sugar ( 9g),

lemon zest

4 ounces (120g) butter for spreading

 

Filling:

2 pounds (900 g) of pressed dry cottage cheese,

12 tablespoons of sugar,

2 egg yolks,

2 packets of vanilla sugar,

the zest of 1 lemon

 

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Mix approximately 1/2 cup of lukewarm milk with 1 tablespoon of sugar and yeast together. Let it rest for 5 minutes. Then mix it with the egg whites, water, oil, the rest of the milk, sugar, vanilla sugar and lemon zest.

Mix the flour with the salt and add the milk-mixture. Knead it into a dough. The dough will be a very soft sticky dough, but that’s perfectly fine. I suggest kneading the dough with lightly oiled hands on a floured surface. After kneading, place the dough in a lightly oiled bowl, cover with a foil, and let it rest until it has doubled in size.

After resting, cut the dough in half. On an oily surface strech and press the dough with your hands into a rectangular shape approximately 5 mm thick. You don't need a rolling pin, the dough is very soft , you will be able to strech it with your hand. You will see it is fun stretching the dough with your hands. Spread over half of the soft but not melted butter with your hand. Place half of the cottage cheese mixture on the dough, smooth it with a spatula, and sprinkle with semolina. Arrange sour cherries on the top. Roll up tightly like a strudel, and cut 3/4 inch thick slices. The dough will be a bit sticky and you nead a sharp knife to cut the slices well.

Repeat the same with the other dough.

Place them on a paper lined baking pan (leaving spaces between them) and cover with a kitchen towel. Let it sit for 20 minutes more. After resting brush with egg yolks and bake it in a preheated 385 F oven for approximately 30-35 minutes or until golden brown. You probably need 2 baking pans, because it won't fit in one.

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Filling:

Mix all ingredients together.

1 pound (450g) defrosted pat dried sour cherries, 2 tablespoons of semolina #2 or 2 tablespoons of breadcrumbs

2 egg yolks mixed with 2 tablespoons milk for brushing the dough