Cottage Cheese Crescent Roll with Cocoa and Cinnamon

Ingredients

7

Count

Ready In

PT0M PT65M

65

Mins

Difficulty

Medium

Cottage Cheese Crescent Roll with Cocoa and Cinnamon

These crescent rolls are crispy on the outside, soft and juicy inside, with a cinnamon-creamy aroma and a light note of cocoa in the taste, they are made from the dough with cottage cheese and without adding eggs that is easy and simple. They have only one drawback: they disappear from the table too quickly.

 

The author: Elena Bon


Step 1

In advance (2-3 hours before baking crescent rolls), take the necessary amount of butter out of the refrigerator and leave at room temperature, so that it becomes very soft and creamy or soften it in the microwave oven immediately before baking.

Step 1 -- In advance (2-3 hours before baking crescent rolls), take the necessary amount of butter out of the refrigerator and leave at room temperature, so that it becomes very soft and creamy or soften it in the microwave oven immediately before baking.

Step 2

Measure the required amount of whole wheat flour of fine grinding for the dough in a separate container. If you took more flour, the core of crescent rolls will be a little denser.

Step 2 -- Measure the required amount of whole wheat flour of fine grinding for the dough in a separate container. If you took more flour, the core of crescent rolls will be a little denser.

Step 3

In a bowl for kneading of about 3.5 liters, put soft butter, cottage cheese and sugar for the dough and mix everything until smooth by the mixer with whisks for the yeast dough.

Step 3 -- In a bowl for kneading of about 3.5 liters, put soft butter, cottage cheese and sugar for the dough and mix everything until smooth by the mixer with whisks for the yeast dough.

Step 4

In two portions, add flour to the mixture, sifting it through a fine sieve and blending by the mixer. At the end, dab the dough with your hands: it should be homogeneous, soft and elastic and not sticky to your hands. Collect the dough in a lump, return it to the mixing bowl and put it into the freezer for 15 minutes without covering it.

Step 4 -- In two portions, add flour to the mixture, sifting it through a fine sieve and blending by the mixer. At the end, dab the dough with your hands: it should be homogeneous, soft and elastic and not sticky to your hands. Collect the dough in a lump, return it to the mixing bowl and put it into the freezer for 15 minutes without covering it.

Step 5

At this time, in a separate small container, mix the required amount of sugar, cinnamon, cocoa and vanilla sugar needed for the sprinkling.

Step 5 -- At this time, in a separate small container, mix the required amount of sugar, cinnamon, cocoa and vanilla sugar needed for the sprinkling.

Step 6

Prepare a large aluminum baking tray (21 × 32 cm and 5 cm high) and cover it with non-stick parchment paper for baking (you don’t need to make side boards).

Step 6 -- Prepare a large aluminum baking tray (21 × 32 cm and 5 cm high) and cover it with non-stick parchment paper for baking (you don’t need to make side boards).

Step 7

Take the cooled dough out of the freezer and roll on the table with a rolling pin (it can also be sprinkled with flour if the dough is still sticky) into a circle with an approximate diameter of 22-23 cm and with thickness of about 1 cm (if the dough is very sticky, then sprinkle it with flour on the surface). Then sprinkle the resulting layer with the whole dough for sprinkling, not reaching the edges of the circle for about 1 cm and distributing it with hands evenly. Roll out the sprinkled dough again into a circle with a diameter of 32-33 cm and with thickness of about 0,5 cm

Step 7 -- Take the cooled dough out of the freezer and roll on the table with a rolling pin (it can also be sprinkled with flour if the dough is still sticky) into a circle with an approximate diameter of 22-23 cm and with thickness of about 1 cm (if the dough is very sticky, then sprinkle it with flour on the surface). Then sprinkle the resulting layer with the whole dough for sprinkling, not reaching the edges of the circle for about 1 cm and distributing it with hands evenly. Roll out the sprinkled dough again into a circle with a diameter of 32-33 cm and with thickness of about 0,5 cm

Step 8

Divide the dough circle into 16 identical segments with a sharp knife.

Step 8 -- Divide the dough circle into 16 identical segments with a sharp knife.

Step 9

Twist each segment of the dough circle tightly from its wide end to its narrow end. Lay out the expectant crescent rolls on the baking tray at a distance from each other, because they will increase slightly in volume during baking. Sprinkle them with sugar and spices on top that have crumbled on the table during the rolling.

Step 9 -- Twist each segment of the dough circle tightly from its wide end to its narrow end. Lay out the expectant crescent rolls on the baking tray at a distance from each other, because they will increase slightly in volume during baking. Sprinkle them with sugar and spices on top that have crumbled on the table during the rolling.

Step 10

Then put the baking tray with ready-to-bake products in the freezer for 10 minutes (it’s optional, but desirable).

Step 10 -- Then put the baking tray with ready-to-bake products in the freezer for 10 minutes (it’s optional, but desirable).

Step 11

At this time, turn on the oven and heat it to 180 degrees Celsius.

Step 11 -- At this time, turn on the oven and heat it to 180 degrees Celsius.

Step 12

At the end of the time specified above (step 10), take the baking tray with ready-to-bake products from the freezer and place in the heated oven. Bake crescent rolls at 180 degrees Celsius until they become golden for about 25 minutes or according to the recommendations for baking the cottage cheese dough in the instructions to your oven.

Step 12 -- At the end of the time specified above (step 10), take the baking tray with ready-to-bake products from the freezer and place in the heated oven. Bake crescent rolls at 180 degrees Celsius until they become golden for about 25 minutes or according to the recommendations for baking the cottage cheese dough in the instructions to your oven.

Step 13

Remove the ready crescent rolls from the oven and let them completely cool down on the baking tray at room temperature. It is advisable to leave them on an open dish (for example, on the baking tray) for 8-10 hours at room temperature so that they dry up a little.

Step 13 -- Remove the ready crescent rolls from the oven and let them completely cool down on the baking tray at room temperature. It is advisable to leave them on an open dish (for example, on the baking tray) for 8-10 hours at room temperature so that they dry up a little.

Step 14

Remove burnt bottoms of the baked and cooled crescent rolls with a fine grater if necessary, place them on a serving plate, sprinkle them with powdered sugar through a fine sieve (optional) and serve them.

Step 14 -- Remove burnt bottoms of the baked and cooled crescent rolls with a fine grater if necessary, place them on a serving plate, sprinkle them with powdered sugar through a fine sieve (optional) and serve them.

Step 15

Keep the remained crescent rolls in an open dish (for example, in a deep bowl) at room temperature for not more than 2-3 days. In my opinion, with 180 grams of flour in the dough, they only get better when they dry up – they become more crumbly and crunchy, but in case of 190 grams of flour in the dough, they are good from the very first day.

Step 15 -- Keep the remained crescent rolls in an open dish (for example, in a deep bowl) at room temperature for not more than 2-3 days. In my opinion, with 180 grams of flour in the dough, they only get better when they dry up – they become more crumbly and crunchy, but in case of 190 grams of flour in the dough, they are good from the very first day.

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Ingredients

  • 200 g cottage cheese (9-18% average fat content)
  • 120 g butter (82.5% fat content)
  • 25 g granulated sugar
  • 150-160 g whole wheat flour of fine grinding
  • 1 tsp ground cinnamon
  • 2 tsp sugar-free cocoa powder
  • ½ tsp vanilla sugar

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