Sochniki Russian cakes with tvorog recipe
These cakes have been very popular from Soviet times in canteens and cafes across the country. Not surprising – the tvorog filling is rich in protein, and sochniki are a great bakery to start off your day.
The main ingredient here, is, as to be concluded from above – tvorog, which is available in every Russian shop. Some people say you can substitute tvorog with kwark – do not listen to that! 🙂
Tvorog and kwark are two different things, their texture is completely different. If you don’t have tvorog you can substitute it with ricotta cheese – that would work out just fantastic, but much more expensive too.
Sochniki Russian cakes with tvorog recipe
Ingredients
For dough
Butter, softened – 50 g
Caster sugar – 1 cup ,
Smetana – 0.75 cup (you can substitute with creme fraiche)
Baking powder – 1 teaspoon ,
Eggs – 2,
Flour – 4 cups for the dough+ 0.5-1 glass for dusting [/ezcol_2third]
For stuffing
Tvorog cottage cheese – 400 g,
Caster sugar – 2 tablespoons ,
Eggs – 1 egg and 1 egg white
Smetana 2 tablespoons ,
Semolina – 2 tablespoons ( you can substitute with flour)
Egg wash:
1 yolk for egg wash – 1
Method:
1. Firstly, make the stuffing so the semolina would swell up and the sugar dissolve
In a large bowl combine eggs, tvorog, sugar and semolina. Mix well with a mixer. Set aside.
2. Dough
Mix together softened butter with sugar and eggs. Combine smetana with baking powder and mix into the sugar mixture. Gradually add the sieved flour, mixing into soft dough with your hands.
Set your oven to 190 C. Line the baking tray with baking paper
Shape the dough into a roll. Cut it into manageable pieces, dust the working surface with flour and roll those dough pieces out. Cut out circles using a glass.
Place around 1 tablespoon of stuffing onto each circle of rolled dough, and fold two sides together (no need to pinch the sides). Bring your sochniki onto the tray.
Make an egg wash mixing 1 egg with 1 tablespoon of water and cover the sochniki with the mixture.
3. Bake the sochiniki for around 20 minutes until golden. Cool them down.
Sochniki are to be enjoyed cooled down.
Bon appetite!
Tips:
1. For an extra golden glaze, repeat brushing with the egg yolk in the middle of the baking process.
2. You can shape sochniki in a different manner working with the dough: Shape the dough into the ball, cut into small pieces by halving each of them: the original ball into 2, them each of those two – again into 2 etc. Once you have small enough pieces roll out each of them into elongated shapes, place the stuffing and follow the above baking instructions.
3. You can chose not to glaze sochinki with the egg yolk, but then dust them with icing sugar
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Helan
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Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
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myRussianFoods.com
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Thank you Helan, enjoy!
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