Cream cheese rounds

1. 

cream curd 8.75 oz (250 g) • dry curd cottage 8.75 oz (250 g) • flour medium 1.1 lb (500 g) • chicken egg 2 pcs • bicarbonate 1 tsp • unsalted butter 1.75 oz (50 g) • vinegar 1 tbsp

Mx all the ingredients well and knead the dough.

2. 

Let the dough rest for half an hour in refrigerator. Then knead it well again and place it in the fridge for one more half hour.

3. 

all-purpose flour / plain flour

Take the dough out, cut it into halves and use a rolling pin to spread one half of the dough on floured board until it is about half centimeter thin. Then process the rest of the dough.

4. 

Use a larger cup to cut out rounds.

5. 

Use a small form to cut out holes in the middle of each round.

6. 

Lightly score the edges.

7. 

cooking oil

Heat oil in the pan and add there prepared rounds, cook them on both sides.

8. 

Place fried rounds on a plate lined with paper towel.

9. 

powdered sugar • vanilla sugar

Then transfer them on a tray and sprinkle the warm rounds with powdered and vanilla sugar.