This cheese pie is also called as cheese sweet bread as it was often made from the remaining bread dough. The texture of the pie is light and fluffy covered with the creamy cheese, sizzled with the exotic dill and indulged with the juicy blueberry. Have a nice cup of tea, coffee or even a big glass of cold milk and you’re day is sorted.
240 g flour
10 g caster sugar
50 ml oil
200 ml warm milk
pinch of salt
300 g cottage cheese
100 g icing sugar
2 tablespoon semolina
2 teaspoon dill
100 g blueberries
Add one teaspoon sugar and flour to the warm but not hot milk, add the yeast and activate by keeping in a warm place for 5-10 minutes.
Mix together the butter, egg yolks and oil. Add the flour and the activated yeast and mix well until you get a soft dough.I prefer to use a wooden spoon but you can work with an electric mixer as well. Beat up the egg whites then combine with the dough then rest for 60 minutes.
Preheat the oven200°C and.Flatten the dough into a greased and floured baking form then rest for 10 minutes.
Mix the cottage cheese with all the reminding ingredients for the filling except the blueberries. Scoop in the middle of the dough, pressing the side away. Sprinkle the blueberries all over, press some into the side as well. Bake for 40 minutes.
After you remove from the oven, wait 10 minutes before you slice.
Tip: Try with different toppings: spread sour cream over and sprinkle with caster sugar and cinnamon
Cooking time: 140minutes
Prep time:90 Cooking: 50
Calories: 172 Carbs:27.7 g Protein: 7.1 g Fat: 6.6