Recipe: Cheese Spike Cake step by step with pictures | Handy.Recipes

Cheese Spike Cake

Cooked Cheese Spike Cake

Nutritional Value

I love weekends when you can have a delicious and spreadable meal ))) Delicious, soft and delicate yeast dough on yogurt with an equally delicate filling of cheeses and hard boiled eggs flavored with fresh herbs. Everything is so delicious and airy that in spite of the large size, the spikelet flies away quickly and unnoticed. What's good about this serving is that you don't have to cut or crush with a knife the exquisite and delicate structure of a yeast pastry, but just break off a piece by piece. It feels so good - fresh, warm baked goods on the day off.

Author of the recipe

Ingredients for pie "cheese spike":

  • Yeast - 1 teaspoon
  • Water (warm) - 250 ml
  • Yogurt (1 jar) - 125 g
  • Chicken egg - 2 pcs
  • Sugar - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Vegetable oil - 2-3 tablespoon
  • Butter - 50 g
  • Adygei cheese (you can take bryndza) - 70-80 g
  • Hard cheese - 70-80 g
  • Greens (dill, parsley) - to taste
  • Sweet paprika - to taste
  • Wheat flour / Flour - 4-5 glass

How to cook cake "cheese spike" step by step with photos

Dissolve yeast in 50 ml warm milk and 1 teaspoon sugar. Let stand for 10 minutes. Yogurt and eggs should be at least room temperature. I put the yogurt cup and egg in a bowl of warm water for 30 minutes. Mix yogurt, remaining water, egg and yeast mixture.

Sift 2.5 cups of flour and mix with salt. Add flour to the flour mixture and stir with a whisk until smooth. Add oil and stir a little. Add another 1.5 cups of flour and knead the dough. Knead the dough on the table until smooth, about 10 minutes, adding more flour if necessary. The dough should be soft and elastic, not too tight. Grease a bowl with oil, coat the dough in it, cover and leave in a warm place for 1-1.5 hours. The dough should double in size, only then it is ready.

For the filling cut the cheeses into small cubes. Grate egg on large grater. Finely chop dill and parsley. Mix everything, add paprika, a touch of hot pepper and stir. You can take not very salty brynza, instead of the Adygean, I just do not like salty cheeses.

Knead and roll out the dough into one rectangular layer, about 0.7 mm thick The butter should be the consistency of thick sour cream. Cream the dough completely with melted butter. Sprinkle the filling evenly.

Roll up tightly. Seal the seam well. If the baking tray allows it, leave it in a long form, I divided it into two parts. Also secure the sides of the roll with a knot.

And now for the fun part. Take scissors, of course it is desirable to wash them before ... If you take tailor's scissors, not local, kitchen scissors))) Oil the blades with cooking oil. Using scissors, at an angle of about 45 degrees to the roll, make a cut about 2/3 deep.

Carefully move the cut off part to one side.

Then leave 2,5-3 cm and again make the cut, then move the cut part away to the opposite side from the first cut part. And so on all the length of the roll, moving it alternately to the right and to the left, herringbone.

The dough is almost beaten to death, let it come to itself for 20-30 minutes in warmth, having covered spikelets with cling film or a towel.

Grease the spikelet with beaten egg, the edges can be sprinkled with poppy seeds, sesame seeds, coarse salt (for spiciness), cumin, or you can leave it like that. Let's put our product in the oven for 30-35 minutes, until brown, at 180 C.

Take out, let stand for 5 minutes, then cover with a towel for 10 minutes and then eat.

Nutritional Value:

Whole Dish:
3430.9 Calories
103.9 g
105.5 g
516.8 g
252.3 Calories
7.6 g
7.8 g
38 g

Salt, Vegetable Oil, Flour, Hard Cheese, Wheat Flour, Sugar, Butter, Yogurt, Eggs, Paprika, Water, Green, Cheese, Baking, Cakes, Adygea Cheese, Dough, Flaky

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