Curd Patty with Honey and Cinnamon



  • 500 g fine flour,
  • 250 mL warm milk,
  • 30 g fresh yeast,
  • 100 mL olive oil,
  • 50 g butter,
  • 1 egg,
  • 1 tsp salt,
  • 2 tsp sugar,
  • 1 tsp honey.

Curd Cheese Filling:

  • 5 kg fresh curd cheese,
  • 2 coffee cups cooked millet porridge,
  • 200 mL sour cream,
  • 3 tbsp sugar,
  • lemon juice to taste,
  • a pinch of cinnamon,

fruit (optional). Put yeast into warm milk. Add a teaspoon of sugar, a teaspoon of honey and a teaspoon of flour, mix and put into a warm place. Mix olive oil, remnants of milk, an egg and butter in a bowl. Beat thoroughly.

Make a hole in the middle of a flour heap, pour the yeast mass into it. While blending, add gradually the second mixture. Stir thoroughly for about 15 minutes, wait until the dough starts to move away from the walls and becomes airy and soft. Knead the dough well until it becomes elastic and not sticky. If necessary, add milk or flour. Put the dough into a warm place.

Mix all the filling ingredients into a thick mass.

Roll out the dough into a circle with a thickness of at least 0.5 cm. Make cuts from the edge. Put the filling into the centre. You can also add fruit (optional) or ground walnuts. Connect the edges together.

Bake at 200 °C for about half an hour until golden-yellow. When still warm, coat the curd patty with a mixture of sugar, lemon juice and cinnamon. It is best to eat it right at once.