Yeast Plum Spiral with Farmer Cheese Filling

Interesting cake I found on Russian site Kuxarka.ru. It’s formed of dough tubes filled with cottage cheese (or ricotta) filling, arranged in a spiral. Sliced plums fit between turns of the spiral. Very tasty – crunchy and fruity top with soft and lightly creamy bottom, very pretty on the cut. I used my favorite yeast dough for piroshki, at least, this is Russian Pirog (pie) too.

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Yield: 16 servings

1 cup of Kefir or buttermilk (whole is better, but low-fat works too)
1 tbsp. sugar
1 tsp. salt
1 egg
3/4 tsp. dried yeast
2 1/2 cups all-purpose flour

For filling:

1/2 cup farmer cheese or ricotta (not very liquid)
1 egg white (use yolk for brushing)
1-2 tbsp. sugar (for taste)

3-4 medium (not mushy) plums
1 tbsp. pearl sugar (I used Swedish)

Gently heat kefir or buttermilk until warm, do not overheat, or it will curdle. Add egg, sugar and salt. Pour the mixture into a mixer bowl, add flour and yeast and knead the soft dough about 10 minutes until smooth and elastic.

Let rise in double size, covered with kitchen towel, about 1 hour.

Meanwhile, whisk egg white with sugar until soft peaks form, stir in  farmer cheese or ricotta. Next time I will add more cheese in filling.

Punch dough down, and turn out onto a lightly floured or sprayed with cooking spray surface; roll  into a rectangle (2/5 in. – 1 cm thick), cut into 3 stripes (about 6 in. wide).

Lay the filling along the stripes, connect the edges of the strips to completely cover the filling. Fold the cheese rolls in a spiral (not tight) and place in the pan. Brush with remaining egg yolk. Add pearl sugar on top.

Cut each plum into 8 parts, arrange plums between the turns of the dough. Add some cinnamon if not imagine plum cake without.

Bake in preheated 350F oven about 45 minutes. Remove from oven, cover with towel and let cool and soften.

1 serving is about 101 calories

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