Pot cheese patties.
200 g (7 oz) wheat flour,
2 eggs, beaten.
50 - 70 ml lukewarm water,
20 - 30 g (1 oz) fresh yeast.
2 tbsp sugar.
4 tbsp margarine, melted.
pinch salt, or to taste.
pinch baking soda.
For pot cheese filling:
500 g (1,1 lb) pot cheese.
3 eggs, beaten, separated.
1 cup sour cream.
80 - 100 g (3,5 oz) sugar.
100 g (3,5 oz) butter.
Dissolve the yeast and 2 tablespoons of sugar in the water. Let sit for 10
- 15 minutes. Sift the flour and place it on a cutting board, making a well in the
centre. Pour the yeast mixture into the well and add eggs, salt,
pinch baking soda and the margarine. Knead well. Work the butter into the mixture and knead until the dough is elastic. Cover and let rise in the
refrigerator for several hours.
Sprinkle a little flour on a board. Roll the dough out to 1/8 of an inch. With a drinking glass, cut the dough into rounds about 2 inches in diameter. Cover and let rise for an additional 15 minutes. Form the rounds of dough from the balls. Put 1 tbsp of pot cheese filling on top of each.
Bake patties in temperature 180 C / 356 F oven until golden brown.
To make pot cheese filling:
Whisk pot cheese with egg yolks. Beat egg whites. Combine with pot cheese. Add remained ingredients. Mix well.