Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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■1/2 cup warm water
■2 (.25 ounce) packages active dry yeast
■1 cup warm milk (110 degrees F/45 degrees C)
■1/2 cup white sugar
■1 teaspoon salt
■1/2 cup melted shortening
■2 cups sifted all-purpose flour
■2 eggs
■3 1/2 cups all-purpose flour
■2 egg yolks
■3 tablespoons white sugar
■1/8 teaspoon salt
■2 tablespoons all-purpose flour
■1 cup raisins
■2 cups cottage cheese


1.Pour yeast into 1/2 cup of lukewarm water. Set aside to soak.
2.In a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. Add 1/2 cup melted shortening and 2 cups sifted flour. Beat well. Add in 2 beaten eggs and yeast mixture and mix well. Set aside to rest until bubbly and spongy.
3.Add 3 1/2 cups of flour and blend well. Set aside to rise for 1 hour. Punch down and let rise again for 1 hour.
4.To Make Filling: Beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. Add cottage cheese and mix well.
5.Pinch off 1 inch balls from dough and press an indentation in the center of each. Put filling in. Let rise 15 minutes, then bake at 425 degrees F (220 degrees C) until golden – 12-18 minutes.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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