Recipe: Toffee daisy curd dough step by step with pictures | Handy.Recipes

Toffee daisy curd dough

Cooked cottage cheese daisy

Time to cook: 240 minutes

Nutritional Value

Hello Dear cooks! Today I want to share with you our family recipe for muffin dough! This recipe is from my great-grandmother's time (or maybe even earlier)! My mom always uses this recipe to make Easter cakes. I've never seen a prettier and tastier cakes (there's a picture at the end of the recipe). And today I made it into daisies with cottage cheese. The dough is always very fluffy and delicious. It's the tastiest pastry I've ever tasted! Of course, this recipe is not for lazy hostesses, because you have to work hard. But the result is worth it!

Author of the recipe

Ingredients for cottage cheese daisy made of muffin pastry:


  • Wheat flour / Flour (more or less flour may be needed depending on the quality) - 1,200 kg
  • Milk - 500 ml
  • Yeast (Fresh! Not dry yeast!) - 100 g
  • Sugar - 1.5 glass
  • Chicken egg (10 yolks, 5 whites) - 10 pcs
  • Sour cream - 1 tablepoon
  • Butter - 50 g
  • Margarine - 25 g
  • Salt - 1 teaspoon
  • Raisins (as desired)
  • Vanilla
  • Egg yolk (for greasing)


  • Cottage cheese - 1 kg
  • Chicken egg - 2 pcs
  • Sugar - 0,5 glass
  • Vanillin

How to cook cottage cheese daisy dough step by step with photos

Prepare a large bowl for the dough. Sift flour into a separate bowl.

Now we need to separate the egg whites from the yolks. We need 10 egg yolks and 5 egg whites.

After separating the eggs, we need to make the starter. Dissolve 2 teaspoons of sugar, 1/2 spoonful of flour and crumble the yeast in warm milk. Stir well. Let it stand to activate the yeast.

Next we need to whip egg yolks with a cup of sugar and whites with remaining 1/2 cup of sugar. until it looks like on the picture. If you like your dough sweet, add more sugar.

Now the stew is just about ready.

Now pour the starter, egg yolks and whites into a big bowl to mix the dough.

Knead thoroughly. Add sifted flour until a creamy consistency. Sprinkle flour on top. Cover with a wet towel. Let it stand for 20 minutes, until bubbles appear on the surface.

Next, melt the butter and margarine and mix with the sour cream. This is the fat.

While the dough is coming up, you can prepare the raisins. Rinse with water and leave to dry.

The dough has risen. You can see there are bubbles on the surface.

Now we come to the hardest part, the kneading! We bring the flour and the fat closer to us. Gradually adding flour and fat and kneading. My mom takes 40 minutes to knead the dough. ♪ kneading ♪!! But I could not stand it. I was kneading for 20 minutes.

The flour should be added until, when you take your hand off the dough, the result is the same as in the photo. The dough should not drag on the hand, but should come off! It is also very important not to clog the dough with flour. The dough should be soft and sticky, not hard. Those who have worked with yeast dough at least once will feel.

This is how the dough should turn out. After kneading, leave the dough to proof for about an hour, covered with a wet towel.

While the dough is rising, sprinkle the raisins with the flour and vanilla and mix thoroughly. This is to make sure the raisins will spread evenly in the dough and not settle to the bottom when baked.

Prepare the filling. I had cottage cheese. But these daisies look more effective with poppy seeds. We beat two eggs in the cottage cheese, add 1/2 cup of sugar and a pinch of vanilla and mix it thoroughly with the cottage cheese.

The dough has risen. Knead it once more with the raisins. Leave to proof for another 30 minutes. When the dough has risen for a second time, knead it and you can begin to work with it.

The dough is still a little sticky to your hands, so you need to grease your hands and surface with sunflower oil. Now I will tell you how I made the daisies. Knead the dough, divide it into four parts. Put one part on the surface, leave the rest in a bowl under a towel. Roll out a rectangle, evenly spread out a thin layer of cottage cheese.

Roll it up and put it on the baking tray. Shape it into a ring.

Use scissors to make the notches, as on the photo.

Now shape the petals. We turn two petals in a row outward, then turn the third one inward, and so on. д.

Turn on the oven and leave our chamomile to proof for about 20 minutes, to proof it. Before placing in the oven, brush with whisked egg yolk. We put it in a hot oven on medium heat (I have a gas oven and there is no thermometer). I think it's 200 degrees) Bake until the chamomile browns. This is the beauty I got out of the oven.

I made 4 daisies with this amount of dough

I found a picture of a daisy with poppy.

Here are the promised cakes!! Enjoy your meal and have fun baking!!

Nutritional Value:

Whole Dish:
7569.1 Calories
424.8 g
183.8 g
1083.1 g
208.5 Calories
11.7 g
5.1 g
29.8 g

Chicken Egg, Salt, Flour, Sugar, Butter, Sweet, Eggs, Sour Cream, Creamy, Milk, Raisins, Margarine, Yeast, Egg Yolk, Baking, Cottage cheese, Cakes, Vanillin, Fudge, Dough

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