Sheep cheese cakes

1. 

potatoes 4.25 oz (120 g)

Wash the potatoes and cook them in skin. Let them cool.

2. Dough

semi skimmed milk 1,5% 1.3 cup (300 ml) • fresh yeast 0.75 oz (20 g) • sugar granulated 0.5 tsp • all-purpose flour / plain flour 8.75 oz (250 g) • flour medium 9.75 oz (275 g) • chicken egg 1 pc • sunflower oil 5 tbsp (75 ml) • salt 0.5 tsp

Crumble yeast in the warm milk, add a little sugar and let the leaven rise. Measure both flours in a bowl, add egg, oil, salt and pour leaven in. Knead the dough well, cover it and let it rise.

3. 

Peel and grate finely cooked, cold potatoes.

4. 

spring onion 2 pcs

Cut spring onion into thin strips and then chop finely.

5. 

sheep cheese - bryndza 8.75 oz (250 g) • chicken egg 2 pcs • salt 1.5 tsp • sour cream (fat 14-18%) 10.5 oz (300 g)

Add sheep cheese, spring onion, eggs, salt and sour cream to the potatoes. Mix everything together.

6. Cakes

flour medium

Take pieces of raised dough and use a rolling pin to spread each on the floured board until thin and cut out larger rounds.

7. 

unsalted butter 2.75 oz (80 g)

Place the rounds on baking tin with lined parchment paper. Brush each round with melted butter.

8. 

salt

Place one tablespoon of filling in the centre of the round and spread it but leave some space at the edges. We can sprinkle with some more salt on top of the filling to our taste (be careful, filling itself is salty enough)...

9. 

crushed cumin

... and sprinkle with crushed cumin.

10. 

Bake in preheated oven until golden (for about 20 minutes at 355°F (180°C)). The cakes are crispy when baked, when we put them in the covered pot they become soft.