Delicious Broiche Turn recipe


Broiche turn is a delicious pastry made of leavened dough and folded with butter, similar to croissant, filled with a sweet and flavorful cottage cheese and raisin filling enhanced with vanilla sugar. This easy-to-follow recipe requires only 25-30 minutes of preparation time and 30-35 minutes of cooking time, and yields 4 servings. The dough is prepared by mixing white flour, yeast, warm milk, sugar, yolks, salt, grated lemon peel, and vanilla sugar, and letting it rise for an hour. The dough is then spread, greased with soft butter, packed, and left to cool for an hour before folding it envelope-style around the filling. The pastries are brushed with beaten egg, cut with a blade, and baked in a preheated oven at 220 C with ventilation for 5 minutes, then at 180 C for 20 minutes. These baking tips ensure that the filling does not flow out, and that the cheese’s steam can escape, leaving the pastry golden brown and irresistible. Enjoy the delicious aroma of these delectable Broiche turns in your kitchen!

Prep Time: 25-30 minutes       Cook Time:  30-35 minutes         Serving  :4

The cottage cheese and raisin filling is vanilla and sweet. A kind of lapel in the city belt, made of leavened dough and folded with butter, similar to croissant.



Step 1: prepared the dough . I dissolved the yeast in warm milk (in 150 ml and kept 25 ml aside) and added a teaspoon of sugar. In the bowl of the mixer I placed the flour and poured the dough over it together with the grated lemon peel and vanilla. I mixed for 5 minutes, I added the yolks, salt and butter and I mixed for another 5 minutes. I left the dough to rise for 1 hour. I spread it on the sheet and greased it with soft butter. I packed it long and then wide and let it cool for 1 hour. I repeated the packing and left it in the cold for another 30 minutes.
Step 2: Folding can be done classically, envelope type or bag type, as I did. I basically raised the edges of the dough above the filling and twisted them. Very easy. I held each bag in my flowery hand and rounded it up a bit. I spread a large tray (33 x 42 cm) with baking paper and placed the cheeses in it, with a reasonable distance between them.
Step 3:I preheated the oven to 220 C with ventilation (the highest level for gas ones). I quickly beat an egg with a pinch of salt and brushed the cheeses with it, just before putting them in the oven. In addition, I cut them with a blade (or a sharp knife) in 4 places, cutting slightly vertically from the solder to the base. The cuts were about 2-3 cm. It’s not musa, but that’s how I thought it would be good. The filling does not flow from them and those slots allow the steam generated by the cheese to come out. I immediately put the tray of cheeses with puff pastry in the oven and baked them for the first 5 minutes at 220 C. Without opening the oven door, I then reduced the temperature to 180 C and continued baking them for another 20 minutes. I baked them for a total of 25 minutes. Alas, it smells good in the kitchen!
Step 4:Enjoy!!!
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