New recipes

Poale'n brau

Poale'n brau

Make a yeast mayonnaise, mineral water, 3 tablespoons of sugar and 3 tablespoons of flour and leave to rise for 15-20 minutes. Sift the flour separately and mix with the salt. Rub the yolks with the sugar, vanilla sugar, lemon peel and orange peel. Make a hole in the middle of the flour and pour the mayonnaise, the yolks, the warm milk, the melted and cooled butter and knead the dough for 20 minutes. Leave the dough to rise in a warm place covered with a towel until it doubles in volume.

Meanwhile, prepare the filling. Mix the egg whites with a pinch of salt, then add the sugar and vanilla sugar and mix until the sugar melts. Add the cottage cheese, egg yolks, sour cream and raisins and mix well.

Spread a sheet of dough (about 0.5 cm), cut squares and put a tablespoon of filling in the middle of each square. Fold each square (as on the envelope) and place them in the tray lined with foil / baking paper. Grease them with yolk mixed with milk and put them in the oven until nicely browned.

Let them cool a bit and serve them powdered with sugar.

They are wonderful. Good appetite!




dough: In a large bowl add flour and salt, mixing well. Then, in the middle, put the yeast and a little milk, mixing these two ingredients until you get a paste. Then add the eggs, sugar and a tablespoon of essence. Over, add 50 ml of melted butter (the rest of the butter you will use to knead the dough). Mix everything by hand, adding a little milk. When the dough is almost ready, turn it over on the worktop and, adding a little butter, you can knead it more easily. When it is ready, put it in a bowl and let it rise for 30-40 minutes or until it doubles in volume.

Filling: When the dough has risen, you can prepare the filling. Over the cottage cheese add the sugar, the two eggs and a tablespoon of essence. If you want, you can also add raisins. Mix everything very well.

When the dough has risen, divide it into small bubbles, about the size of a palm, which you will spread in the shape of a square. Or you can spread the whole dough in a sheet and then cut it into squares. In the middle of each square put a spoonful of filling, which you spread lightly on the sheet, close to the edges. Take the corners and go to the center of the piece of dough (like an envelope). These corners should be taken a little over the center of the dough square, so that, during baking, we are not surprised that the composition came out of the pie. Each corner can be greased with a little egg, as you fold the pie, to stick better.

After folding all the pies, grease them with beaten egg. Bake in the preheated oven at 180 degrees for about 30 minutes or until browned on the surface. When they are ready, you can powder them with sugar. Good appetite!


dough: In a large bowl add flour and salt, mixing well. Then, in the middle, put the yeast and a little milk, mixing these two ingredients until you get a paste. Then add the eggs, sugar and a tablespoon of essence. Over, add 50 ml of melted butter (the rest of the butter you will use to knead the dough). Mix everything by hand, adding a little milk. When the dough is almost ready, turn it over on the worktop and, adding a little butter, you can knead it more easily. When it is ready, put it in a bowl and let it rise for 30-40 minutes or until it doubles in volume.

Filling: When the dough has risen, you can prepare the filling. Over the cottage cheese add the sugar, the two eggs and a tablespoon of essence. If you want, you can also add raisins. Mix everything very well.

When the dough has risen, divide it into small bubbles, about the size of a palm, which you will spread in the shape of a square. Or you can spread the whole dough in a sheet and then cut it into squares. In the middle of each square put a spoonful of filling, which you spread lightly on the sheet, close to the edges. Take the corners and go to the center of the piece of dough (like an envelope). These corners should be taken a little over the center of the dough square, so that, during baking, we are not surprised that the composition came out of the pie. Each corner can be greased with a little egg, as you fold the pie, to stick better.

After folding all the pies, grease them with beaten egg. Bake in the preheated oven at 180 degrees for about 30 minutes or until browned on the surface. When they are ready, you can powder them with sugar. Good appetite!


FAQs & Expert Tips

For these buns I used fresh yeast, however it & # 8217s not a must! You can alternatively use regular active dry yeast, you & # 8217ll need a package of active dry yeast or 2 1/4 tsp or 1/4 oz.

If you really want to use fresh yeast, you can usually get it from a bakery or if your grocery store has a bakery you can get it there from the baker, they usually sell it in blocks and it's quite cheap.

When mixing this dough, you can use a wooden spoon, your hands or a mixer to mix everything together. Alternatively, you can save yourself all the work and mix it all in your mixer.

These sweet cheese buns great for breakfast with a cup of coffee, and not to mention they & # 8217re super portable, so you can take them with you on the go! I like to dust mine with a little extra powdered sugar for that little added sweetness.

  1. Before starting, ensure that your yeast is active!
  2. Make sure to brush the dough with egg wash before baking. This adds shine and will enhance the golden color of the buns.
  3. If you & # 8217d like, you can add your preference of mix-ins to the filling before baking. You can also top it with slivered almonds or a dusting of powdered sugar!

Poale'n brau - Recipes

Posted by Postolache Violeta on October 09, 2010 in cheesecake dough cheesecake pie-in-the-waist traditional recipes | Comments: 11


Ingredients (for 10 pieces)

for the dough:

3 eggs
200 gr sugar
as much flour as it contains
25 gr yeast
200 ml of milk
50 ml oil

for filling:

500 gr cow's cheese
3 eggs
200 gr sugar
rum essence


Method of preparation

Dissolve the yeast in a few tablespoons of warm milk. Add a few tablespoons of flour until you get a soft dough. Let it rise in a warm place until it doubles in volume.

Beat eggs with sugar, then add the leavened dough, warm milk, flour (I got about 1 kg, but it depends a lot on the type of flour used), oil and knead until you get a soft dough the consistency of cake.



It is allowed to grow in a warm place, protected from drafts.



After it has cooked enough, take pieces of dough, spread them in a circle. Put two or three tablespoons of the filling on each piece. I prepared the filling as follows: I crushed the cheese well with a fork, I added eggs and sugar, rum and mixed well until smooth. Attention, the quantity of eggs is variable, I put 3, but it depends a lot on the type of cheese, if it is drier, more enters, if it is more watery, less enters. I recommend putting eggs one at a time so you can figure out the consistency of the filling


Bring the edges inwards and overlap them over the filling and when finished, tighten them a little in the middle so that they do not come off when baking.

We put them in the tray lined with baking paper or greased with margarine and let them rise for about 30 minutes.

After they have grown, beat an egg with two tablespoons of milk and grease them on top.


Transylvanian recipes: lap in the waist

Get on your lap from: flour, milk, sugar, yeast, eggs, oil, salt, cheese, vanilla, starch.

Ingredient:

  • 1 kg of flour
  • 500 ml of milk
  • 100 g sugar
  • 15 g of dry yeast
  • 2 eggs
  • 100 ml oil
  • salt

For the filling:

  • 500 g of cow's cheese
  • 3-4 tablespoons sugar
  • 2 tablespoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 tablespoon starch

Method of preparation:

Mix the flour with the yeast, sugar, a pinch of salt, add the eggs, oil and gradually add the milk, knead an elastic dough.

Cover and leave to rise, then take out on the board previously sprinkled with flour, spread on a sheet of 0.5 cm and cut into squares.

For the filling, mix the cottage cheese with the sugar, starch, lemon peel and vanilla extract and place a teaspoon of the filling on each piece of dough.

The opposite corners of the dough are caught in the middle, placed in a tray on baking paper and left to rise again for 10-15 minutes, then bake for 35-40 minutes in the preheated oven at 180 degrees.


Moldovan lap

Who hasn't eaten so far poale-n brau moldovenesti or cheesy, you must try them at least once. For me, the first meeting with my feet on my lap did not happen in Moldova, but in Transylvania.

Being a traditional Moldovan recipe, it would have been normal to eat it in Moldova or at least made by a skilled Moldovan housewife, but no, the first cheesecakes were skillfully made by an old woman from Transylvania, in a wood oven. How good they were! If I close my eyes, I still feel the fragrant taste of the homemade cow's cheese filling and the dough that melted in the fluffy mouth that it was.

Today, "inspired" by the bad weather outside, I made two fluffy and delicious lapels. The recipe is not hard to make, it may seem a little meticulous for those less accustomed to dough, but I assure you that the result is worth the effort.


Poale-n-belt pies

Dissolve the yeast in 50 ml of warm milk, 1 tablespoon of sugar and 2 tablespoons of flour and leave it to rise for 10 minutes. We put the flour with a pinch of salt in a bowl, we make a place in the middle and we put the yeast, over we put the warm milk in which we melted the sugar, then the eggs, the lemon peel of vanilla essence and the vanilla sugar, we mixed everything well until we homogenized all the ingredients at the end, we put the melted and warm butter that we poured little by little, until we obtained an elastic dough without sticking to our hands.

Leave to rise in a warm place until it doubles in volume.

Filling: Mix the cheese with a little salt, eggs, sugar and vanilla and orange essence. Divide the dough into 2 and spread each side on the floured table into thin sheets of a few mm, which you cut into medium squares (depending on how big you want them), and in the middle of each square, put a tablespoon of filling, tighten each corner for to stick them.

Put the pies in a tray lined with baking paper, grease each with egg yolk and put them in the oven until lightly browned. They are very good with a cup of milk!


Dough ingredients

25 gr fresh yeast (or 8 dry yeast)

115 gr butter (82% fat in my case)

1 tablespoon lemon peel

2 sachets of vanilla sugar

2 sachets of vanilla sugar

1 teaspoon free of rum

100 gr semolina (depending on the cheese)

INSTRUCTIONS

  • Knead the dough, as you can see in the video recipe. Leave to rise for about an hour until it doubles in volume.
  • Prepare the cheese.
  • Spread a large sheet with a thickness of 0.5 mm and divide into 9 or 12 pieces. It depends on how big you want to make the pies.
  • Fill with cheese and leave to rise for 30 minutes.
  • Grease with egg yolk and bake for 30 minutes in the preheated oven at 180ºC, top and bottom temperature without ventilation. (in my case)

Recipe Video & # x1f449POALE-N BRAU

Argument

For a long time you asked me to publish the recipe for cheeses with sweet cheese and raisins. Today it's time and I presented you step by step how I prepare this Moldovan recipe (Poale-n Brau)

In order to enjoy other pastry recipes, I recommend the Turkish Açma recipe


Ingredients

For the dough

600-650 g of flour

50 g sugar

25 g of fresh yeast

3 egg yolks

350 ml milk

100 g butter, at room temperature

½ lemon peel

A pinch of salt

For the cheese filling

500 g of greasy cottage cheese

1 or

200 g sugar

100 g raisins

Seeds from 1 vanilla pod

100 g semolina

A pinch of salt

1 egg for greasing the cheeses


Get on your belt

Learn to make lapel pies like in Moldova or Bucovina, with lots of cheese and delicious leavened dough.

Preheat the oven to 200 degrees and grease a large pan with oil.

Dissolve the yeast in lukewarm water and mix with 2 tablespoons of sugar, then leave to dissolve for 10 minutes.

Mix the milk with the eggs, oil, remaining sugar and flavors. Add a pinch of salt and dissolved yeast, then gradually incorporate the flour and knead the dough well until it becomes a little porous.

Grease a large bowl with oil, place the ball of dough, covered with a layer of oil and a cloth and leave to rise until it doubles in quantity.

Prepare the cheese filling so that the last one is poured the semolina, which is adjusted according to how dense you want the cream to be at the end.

Spread the ball of leavened dough with a whisk and cut into squares, which are filled with cream cheese and folded into corners, which are pressed on top like an envelope.

Mix the eggs with the milk for spreading and place on top of the pies with a cooking brush.

Put the feet in the oven for about 30 minutes, then grease with sugar water and powder or not with sugar.

3.5 / 5 - 4 Review (s)


Video: Toate secretele pentru cei mai pufosi Papanasi moldovenesti de 4 ori mai multa branza decat faina (December 2021).