Ricotta liwanzen
Instructions
Sift the flour into a bowl, make a recess in the Center, place the crumbled yeast and Unbind with a little warm milk.
Sprinkle with a little flour, cover the bowl with a cloth and let rise in a warm place for 15 minutes, or until the surface cracks will form.
Melt the butter in a small saucepan, mix in the egg, the salt, sugar and lemon rind and add the mixture to the leavened dough.
Work around until dough is smooth, homogeneous and rather fluid.
Add the ricotta and, if necessary, more milk and let it rise again.
Melt a piece of butter in a small frying pan, pour a portion of the dough and let it cook over medium heat, 2 minutes per side, so that it is slightly Golden.
Proceed in the same way until the exhaustion of the compound.
In a bowl mix the ricotta cheese, drained and sieved with the egg yolk, lemon juice and sugar.
Stuffed the liwanzen in twos, like sandwiches, with the stuffing prepared and with a spoonful of Cranberry Compote, sprinkle them with powdered sugar and serve.
Ingredients and dosing for 8 persons
- 250 g of flour
- 15 g of brewer's yeast
- 25 cl of milk
- 40 g of butter
- == 1 whole egg
- 1/2 teaspoon of salt
- 30 g of sugar
- 1/2 lemon (zest)
- 100 g of ricotta
- Icing sugar (for garnish)
- For the filling:
- 200 g of ricotta
- 1 egg yolk
- 1 teaspoon of lemon juice
- 60 g of sugar
- 100 g of cranberry compote