I’m having one of those weird days. I simply can’t get myself together to finish my chores. I feel so weak. I blame it on the weather. Today was really cold this morning. By lunch time, if you were brave enough, you could stay outside wearing a t-shirt, now it’s cold again. They said tomorrow it’s going to be around 29F and starting Sunday more rain and snow is expected, wintry mix to quote them 😛
Today I made some pancakes for breakfast, I have to tell you, I’m not a pancake kind of girl, but with all the pancakes Sarah kindly shared with us I gave in and made some. I wanted to share them with you but I didn’t like the photos but still I wanted to post something. I went through my hundreds of photos and came across some cottage cheese crescents that I never had the chance to write about.
I still don’t think they look pretty, I know I can do way much better than that, but for today is the best I can do. So please, mind my out of focus photos and keep your eyes on the recipe.
As some of you know I love playing with yeast breads. I love to try new combinations in order to satisfy my curiosity. I’ve tried honey / butter / sour cream / yogurt crescents but never cottage cheese ones. It was time to give this combo a try.
The cottage cheese gives these crescents and interesting texture and the dry herbs on top make them full of flavor. They go perfect with a bowl of warning soup.
Let’s turn the oven on and start baking
Cottage Cheese Crescents
Pour 1 cup of lukewarm milk or water in your mixer bowl. Add 1/2 tbsp sugar to it.
and 1 package dry yeast
Wait until yeast has dissolved and add 2 tbsp olive oil
and 3/4 cup cottage cheese
Mix at low speed slowly adding 4 cups of bread flour
Keep mixing until the dough comes clean from the sides of the bowl.
Place the dough in a greased bowl and leave it to rest at room temperature until it doubles in volume.
When risen, divide it in two and roll it out in a circle. Cut each circle into 8 triangles.
Roll the crescents and place them on baking sheets. Leave again to rest at room temperature for about 20-25 minutes or until almost doubled.
Meanwhile heat the oven at 350F. Just before baking them, brush the crescents with egg wash and sprinkle some dry herbs on top.
Bake until golden.
Cottage Cheese Crescents
Save RecipeIngredients
- 1 cup lukewarm milk or water
- 1/2 tbsp sugar
- 1 package dry yeast
- 2 tbsp olive oil
- 3/4 cup cottage cheese
- 4 cups bread flour
Instructions
- Pour 1 cup of lukewarm milk or water in your mixer bowl. Add 1/2 tbsp sugar to it and 1 package dry yeast
- When yeast is dissolved, add 2 tbsp olive oil and 3/4 cup cottage cheese
- Mix at low speed slowly adding 4 cups of bread flour
- Keep mixing until the dough comes clean from the sides of the bowl
- Place the dough in a greased bowl and leave it to rest at room temperature until it doubles in volume
- When risen, divide it in two and roll it out in a circle. Cut each circle into 8 triangles
- Roll the crescents and place them on baking sheets. Leave again to rest at room temperature for about 20-25 minutes or until almost doubled
- Meanwhile heat the oven at 350F. Just before baking them, brush the crescents with egg wash and sprinkle some dry herbs on top
- Bake until golden
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Thanks for reading, hope you enjoyed it.
until next time,
Roxana
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