Curd dough can be found in recipes for many flour products. It was loved by culinary specialists for their ease of operation and special friability, which allows products to remain soft for a long time. The selection below compiles proven cheesecake recipes for the most popular types of pastries: pies, pies, rolls, pizza and others.

Curd dough - the main recipe

There are various types of cottage cheese dough: with vegetable or butter, with or without eggs, sour cream, kefir, yogurt, with the addition of yeast, and even without flour. The following is its main recipe, which can be used for most products.

List of ingredients:

  • 500 g of cottage cheese;
  • 200 g sour cream;
  • 300 g of sugar;
  • 2 eggs;
  • 2 g of vanillin;
  • 5 g of slaked soda;
  • 3 g of salt;
  • 500 g of flour.

Stages of kneading the dough:

  1. Mix sour cream with cottage cheese passed through a sieve. Beat eggs with sugar and combine with cottage cheese. Add slaked soda and salt.
  2. Then add flour in small portions and quickly knead the dough. First work with a spoon, and when it becomes difficult, begin to knead with your hands. As soon as the mass ceases to stick to the fingers, but remains soft, do not add flour anymore - the dough is ready.

Cooking with Yeast

Yeast curd dough is perfect for a variety of buns, wickers, pies and pies. It is easy to work with it, and the finished baking does not stale for a long time. As with any other version of the curd dough, the moisture content of this product significantly affects the amount of flour, so if it needs a little more or less than indicated in the recipe, there is nothing to worry about.

The list of products that will be included in the dough:

  • 100 ml of kefir;
  • 150 g of cottage cheese;
  • 70 ml of vegetable oil;
  • 2 eggs;
  • 50 g of sugar;
  • 5 g of salt;
  • 7 g of yeast (dry);
  • 460 g of flour.

The sequence of actions:

  1. Mix the sifted flour with dry quick-acting yeast.
  2. In another bowl, mix kefir, eggs, cottage cheese, sugar and salt. All products must be at room temperature.
  3. Next, we connect the bulk components and the liquid component. When the flour is well moistened, add vegetable oil. This product can be replaced with non-hot melted cream.
  4. The smooth dough should be rounded and sent to heat for proofing for an hour and a half. After an hour, be sure to do a swab.

Curd sand dough

There is a lot of delicious pastry made from shortcrust pastry (tarts, cakes, pastries and pies), but its calorie content remains a huge minus for many. It is possible to eliminate such a drawback very easily by replacing part of the butter with cottage cheese. To work with such a curd-and-sand dough is a pleasure. It does not crumble and does not stick to hands.

Components required for this type of test:

  • 200 g butter;
  • 500 g flour;
  • 2 eggs;
  • 100 g of cottage cheese;
  • 200 g of sugar;
  • 2.5 g of salt;
  • 4 g of soda;
  • 7 g of baking powder.

We prepare cottage cheese and sand dough as follows:

  1. Pour part of the flour (approximately 100 - 150 g) into a separate container, and chop the rest with a knife, together with baking powder and cold butter, into crumbs.
  2. Beat the eggs with a mixer into the foamy mass along with sugar. Squash cottage cheese through a fine sieve and mix with soda. Few people like grains of cottage cheese in the texture of the test, so before using this sour-milk product, it is necessary to pass through a sieve or interrupt with a blender. This will improve the texture and taste of the finished baking.
  3. Transfer the cottage cheese into beaten eggs and mix again with a mixer. Pour the resulting mixture into butter and flour crumbs and quickly knead the dough. In order to stabilize the oil, which has managed to melt a little, it is better to send a lump of dough for a while in the cold.

How to prepare a base for pies

This is one of the fastest options to pamper your family with hot, delicious cakes. You can take absolutely any filling for the curd base (sweet or unsweetened). A dough kneaded according to this recipe definitely needs time to rest, so the dish with it is covered with a towel and left at room temperature for about half an hour.

Curd pastry for pies consists of:

  • 250 g of cottage cheese;
  • 90 g sour cream;
  • 5 g of soda;
  • 30 ml of vegetable oil;
  • 1 eggs
  • 380 g flour;
  • 3 g of salt.

The recipe for the steps:

  1. Put cottage cheese and sour cream in a bowl for kneading dough, pour soda on it. In this case, it is not necessary to extinguish this type of baking powder, since the lactic acid of the base products is so excellent to deal with. Grind everything until smooth.
  2. Pour in vegetable oil to the cottage cheese with sour cream and drive in an egg. Stir everything again. Then salt to taste and add flour. The lump of dough should be soft and slightly sticky to the hands.

Tender bagel dough

Boiled condensed milk, homemade marmalade, thick fruit jam or fresh berries and fruits - all this can become a filling for delicate curd bagels, which even gourmet croissants can outshine in taste.

Tasty recipe: puff pastry croissants

To prepare the curd dough for bagels, you need to take:

  • 300 g of cottage cheese;
  • 200 g soft butter or margarine;
  • 150 g of sugar;
  • 5 g of vanilla sugar;
  • 1 egg
  • 10 g of baking powder;
  • 2 tbsp. flour.

Kneading steps:

  1. Send cottage cheese and butter to the blender bowl, beat until smooth. Then add both types of sugar, again mix everything with a blender, beat in an egg and repeat mixing in a blender.
  2. If the hostess’s arsenal does not have such a device that can do most of the work for her, then the cottage cheese will have to be rubbed through a sieve, mixed with a spoon with soft butter, and then combined with an egg whipped separately with sugar.
  3. Sift the flour with baking powder on the table, put the cottage cheese and oil mass on it and knead the dough.After the kneaded mass will spend an hour in the refrigerator, you can engage in the formation and baking of bagels.

Cooking for pizza at home

The classic version of the pizza dough is prepared using yeast and is definitely mixed in water.

But if you don’t have time to mess around with yeast dough for a long time or for some reason the family doesn’t use such baking, then you can knead the pizza dough on the cottage cheese:

  • 100 g of cottage cheese;
  • 50 ml of kefir;
  • 60 ml of refined vegetable oil;
  • 1 egg
  • 5 g of salt;
  • 3-4 g soda;
  • 250 g of flour.

Cooking:

  1. Pour the cottage cheese with kefir and grind well, then take turns to introduce vegetable oil, chicken egg and salt. By mixing each subsequent ingredient, maximum homogeneity should be achieved.
  2. Sift flour with soda from above onto a liquid base and knead a plastic dough, which should be allowed to rest for about 30 to 40 minutes in a refrigerator before further use. This time is just enough to prepare the pizza toppings.

For cookies

Curd dough for cookies includes a minimum of ingredients, but not all housewives get it. Sometimes baking becomes hard, then “rubber”, or even completely raw inside. This recipe will reveal the ideal proportions of the ingredients and the secrets of the kneading process, which will allow you to get cookies with a thin crispy crust and a soft layered structure inside.

The ratio of ingredients:

  • 400 g of cottage cheese;
  • 200 g butter;
  • 10 g of baking powder;
  • 300 g of flour.

Kneading Algorithm:

  1. The oil must be brought to softness when it can be very easily pushed with a finger. Then cut it into pieces, mix with cottage cheese and beat into a homogeneous pasty mass using a blender (submersible or bowl).
  2. Once cottage cheese and butter have become one, they should be mixed with flour and baking powder. The resulting uncooked dough must necessarily stabilize for about an hour in the cold.

Since there are no sweeteners in the dough, when forming cookies, they are simply rolled in sugar and stacked with the sweet side up. This allows not only to make the pastries tastier, but also to get a crisp.

Cake Recipe

To quickly bake a magnificent and moderately juicy pie, many housewives prefer to use curd dough. To knead one pie, it will take a little, so this option of baking is often a way to use up a pack of cottage cheese that has been left on the shelf of the refrigerator.

Preparing curd dough for a pie from:

  • 350 g of cottage cheese;
  • 2 eggs;
  • 100 ml of milk;
  • 150 ml of vegetable oil;
  • 7 g of soda;
  • 520 g of flour;
  • salt (to taste).

Working process:

  1. Put cottage cheese, milk, vegetable oil, salt and eggs in a deep bowl or pan of the appropriate size. These ingredients must be carefully mixed to obtain a more uniform liquid base. You can quickly achieve this result with a mixer or blender.
  2. After this, it remains only to stir in the flour crushed with soda until an elastic dough is obtained that adheres well to the hands. Collect the resulting mass in a bun, wrap it with cling film and let it lie for about two hours in the cold.

After stabilizing the dough in the cold, you can create your own culinary masterpiece.

For dumplings

Dumplings are made from various types of dough (custard, kefir, whey, milk), but steamed and curd dough products with fruit fillings are especially lush and tender.

Unsweetened mincemeat can also be wrapped in this dough, reducing the amount of sugar to taste.

The recipe for dumplings involves the use of the following products:

  • 250 g of cottage cheese with a fat content of 9%;
  • 4 eggs;
  • 180 g of sugar;
  • 5 g of soda;
  • 3 g of salt;
  • vanilla sugar as desired and to taste;
  • 390 - 420 g of wheat flour.

How to knead:

  1. Beat eggs with sugar using a hand whisk or mixer. Squash cottage cheese through a sieve and mix with salt and soda, which does not need to be extinguished.
  2. Combine the curd and egg masses, mix, and then sift and mix the flour in small portions until a soft and plastic dough is obtained.
  3. Ready curd and flour kolobok let lie for a quarter of an hour on the table, after which you can begin to sculpt dumplings.

As you can see, the curd dough is a “universal fighter” in the kitchen, which will help in creating a wide variety of dishes. Having mastered the technology of its preparation, you will never have to think about what to bake for tea, or what to serve as a hearty snack on a weekend.

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