Small, fragrant, soft and perfectly filling – exactly as we remember from our childhood. The yeast dough is fluffy, the filling is rich and full of honest flavor. For holidays, celebrations, Sunday coffee… they never stay on the table for long!
These cookies are simple, yet effective – and most importantly, you can order a different filling for each one, so the whole family will enjoy it.
🧡 Why are they so popular?
Traditional grandma’s taste
Soft and fluffy yeast dough
Three types of fillings in one bake
Excellent both hot and cold
Stays soft for a long time
Ideal for holidays, family gatherings and travel in a box
📝 RECIPE (long version in the comments)
PASTA:
500 g semi-coarse flour
250 ml lukewarm milk
1 cube of yeast (42 g)
80 g sugar
80 g melted butter
2 egg yolks
a pinch of salt
lemon zest (optional)
FILLING:
Poppy seeds:
150 g ground poppy seeds
150 ml milk
70 g sugar
a teaspoon of cinnamon
Quarry:
250 g full-fat cottage cheese
1 egg
2 tablespoons of sugar
vanilla sugar
Nuts:
150 g ground walnuts
100 ml hot milk
50–70 g sugar
👩🍳 PREPARATION:
1️⃣ Making the sourdough
Add a teaspoon of sugar, crumbled yeast to lukewarm milk and let stand for 10 minutes.
2️⃣ Dough
Mix the flour, sugar, egg yolk, melted butter, a pinch of salt and sourdough in a bowl.
Knead a smooth dough and let rise for 45–60 minutes.
Seasoned with herbs, I wish you good health and good health! 🌿
If you liked this tip, save it and share it with your friends – this way you will also help spread folk medicine and a healthy lifestyle. 💚
3️⃣ Fillings
Mix all fillings separately. Cook the poppy seeds and walnuts briefly, only mix the cottage cheese.
4️⃣ Shaping
Pick small pieces of the risen dough, shape into patties, and place a dollop of filling in the middle. You can make several types at once.
5️⃣ Baking
Place the cookies on a baking sheet, brush the edges with egg, and bake for 12–15 minutes at 180 °C until golden brown.
6️⃣ Finishing
After cooling, sprinkle with powdered sugar.
✨ TIPS:
You can also add raisins soaked in rum to the cottage cheese filling.
If you want an even softer dough, you can replace half of the milk with cream.
The cookies are also great in mini versions of 3–4 cm.