Curd envelopes

Pour the warmed milk into a large bowl, add the sugar and yeast. Mix well until all the ingredients are dissolved.

Now add the salt, vanilla, egg and yolk, and sunflower oil, and beat well. Then add the pre-sifted flour in small portions and begin mixing. Adjust the amount of flour as needed, as depending on the quality, you may need between 450 and 500 grams per serving.

Once the dough begins to attach to the hook and becomes soft and no longer sticks to your hands, stop kneading. Grease a large bowl with sunflower oil, form the dough into a ball, and let it rise for 30-40 minutes. To prevent the dough from drying out, cover the bowl with plastic wrap.

Place the cottage cheese in a bowl, add sour cream and semolina, zest and juice from one lemon.

Beat the egg whites with a pinch of salt at medium speed until soft peaks form. Then add the sugar, a little at a time, and beat until fluffy and glossy.

Blend the cottage cheese and the ingredients with an immersion blender until smooth. Add the whipped egg whites and gently fold in from the bottom up to maintain the fluffy texture of the filling.

Remove the dough from the bowl, press it lightly to form a smooth ball, and roll it out into a thin layer about 3-4 mm thick. Cut the dough into 20 equal squares.

Place 1 tablespoon of filling on each dough piece. Pull the corners on the right and left toward the center and pinch them shut with your fingertips. Repeat with the corners at the top and bottom. Once done, place the envelopes on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and let them rise for another 20 minutes.

Beat the yolk with milk until a homogeneous mixture is obtained and grease the surface of the envelopes with a silicone brush.

Bake the sweet envelopes in a preheated oven at 180°C for 20 minutes or a little longer, but until a beautiful golden brown crust.