Branzoaice

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This is usually eaten during Pies' Saturday, the last Saturday before the Easter Lent Dough: 250 g flour, 2 eggs, 10 g yeast, 100 g iced-sugar, 75 g sugar, 125 ml milk, salt, 70 g butter, 1 spoon rum.

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Filling: 150 g sweet cottage cheese, 2 eggs, 150 g salty cottage cheese, 50 g sugar, sugared-vanilla, orange and lemon peeling.

The dough(preparation): Mix the yeast with a bit of warm milk, 1 spoon sugar. Scald 2 spoons of flour with a bit of hot milk and mix. When cold, add yeast and mix well until bubbles. Let it grow. Mix the yolks with salt, sugars until obtain a foamy cream. Add the yolks, whipped egg whites and the flour over the yeast. Mix it well while adding the remaining milk and melted butter. For the filling just mix all the ingredients together. Spread the dough in 2 cm thick layers. Cut big 10-12 cm squares. Fill each square with a bit of filling and fold it. Lubricate with whipped egg. Place in the oven until golden. Sprinkle iced-sugar. This is usually eaten during Pies' Saturday (Sambata Placintelor), the last Saturday before the Easter Lent (Fast).

(The Romanian name of the dish: Branzoaice)