Name: Grandma's yeast-risen curd cheese pastries – an honest recipe 50 years old
Prep time: 130 min
Cook time: 130 min
Total time: 130 min
Yield: 8
Ingredients: 300 g plain flour; 300 g semi-coarse flour; 65 g granulated sugar; ½ cube of fresh yeast (approx. 21 g); 250–300 ml lukewarm milk (depending on flour absorbency); 1 egg; 60 g melted, cooled butter; a pinch of salt; 300 g soft curd cheese; 1 egg; granulated sugar to taste (approx. 2–3 tablespoons); 1 packet of vanilla sugar; grated lemon zest (from an organic lemon); a handful of raisins (soaked in hot water or rum; optional); 1 egg yolk beaten with a little milk (for brushing); powdered sugar for sprinkling

Yeast starter Pour 100 ml lukewarm milk into a bowl, stir in a teaspoon of sugar and crumble in the yeast. Let it foam for 10–15 minutes.

Dough Sieve the plain and semi-coarse flour into a large bowl, add the sugar, a pinch of salt, the egg, melted cooled butter, the activated yeast starter and the remaining lukewarm milk (add gradually according to absorbency). Work into a smooth, elastic dough (by hand 8–10 min / stand mixer 5–7 min). Cover and let rise 45–60 minutes until doubled.

Filling Mix the curd cheese with the egg, sugar, vanilla sugar, lemon zest and raisins into a compact mixture.

Shaping the pastries Turn the risen dough onto a lightly floured work surface, roll out into a rectangle about 7–8 mm thick and cut into 16 squares. Put a teaspoon of filling in the center of each. Fold two opposite corners over each other and press firmly (you can brush with a bit of egg white for a better seal).

Second rising Transfer the pastries to a baking sheet lined with parchment paper or to a lightly greased tray, cover and let them proof for another 15–20 minutes.