How to make cheesecakes beautiful and tasty. Very quick yeast dough and delicious cheesecakes from it. Rules for making cheesecakes from yeast dough

Good day. In this article, we will analyze how to make the most delicious filling for cottage cheese cheesecakes. The very word cheesecake reminds of something warm, dear, of those times when you come to visit your grandmother, and she has already cooked up all sorts of goodies for you, including cheesecakes.

Cheesecakes are made with different fillings - jam, fruit jams, apples, berries, sometimes even cabbage, but today we will talk about classic cheesecakes. Among the Old Slavs, such cheesecakes were considered a delicacy, so cooking recipes were kept and passed down from generation to generation. Of course, curd cheesecake can now be bought in the store, but it will never compare in taste with the one that you cook with your own hands. Stuffing for cheesecakes from cottage cheese - we will consider the best options.

So, these round cakes with open curd filling can be prepared on both yeast and puff pastry. But still, classic cheesecakes are best cooked on rich yeast. You can pre-purchase this dough at the store. The technology for making cheesecakes is quite simple, we make the base from the dough, then we put the curd filling on it and bake it in.

Then we will add an egg to the filling (Fig. 2)

If for some reason you cannot add an egg to the cottage cheese, then it's okay, you can not add it at all. Then our filling will be without adding an egg. And you can replace it with a tablespoon of semolina with a slide.

The next ingredient is sugar, pour it into the curd, immediately add vanilla (by the way, vanilla is also added if desired) (Fig. 3)

After everything is added, the filling is almost ready, add pre-cooked raisins (Fig. 4)

We mix everything again, our filling is ready.

We take a pre-prepared dough, knead it on the table, divide it into parts, roll it from the parts and cut it into equal lumps. We take out a baking sheet, you can simply grease it with sunflower oil, you can put a special parchment paper for baking. Then we roll even balls from lumps, crush them and make small cakes. We spread it on a baking sheet and make holes in the cakes with a glass so that the margins are at least 2 cm. We put our curd, the most delicious, filling in the holes, about 1 tablespoon per one cheesecake. Let them stand for about 20 minutes, so that they rise a little, then you can grease the cheesecakes with yolk and put them in an oven preheated to 180 degrees. Cheesecakes are cooked for 25-30 minutes.

We take out ruddy cheesecakes with, grease them with oil and cover with a towel so that our delicacy cools down a bit and does not dry out. So our ruddy delicious cheesecakes with cottage cheese are ready. It will be pleasant to taste them both for children and their parents. You can gather the whole family, put on a samovar (you can, of course, boil a kettle) and enjoy tea drinking.

Enjoy your meal. Be healthy.

Remember the children's cartoon about Carlson, where he poked cheesecakes from the housekeeper? It's strange, but he called them buns, but the buns are completely different, I'll teach you how to cook them later. But I propose to cook these famous favorite cheesecakes with cottage cheese now with me. Of course, it’s easier to buy ready-made in the store, but homemade is always much tastier. After all, they are prepared with love. These round sweet pies with an open curd filling have been prepared since the time of the ancient Slavs. The recipe has changed many times, there are a lot of them: with cottage cheese dough, and with puff, but still classic curd cheesecakes are prepared from yeasty pastry dough in a sponge way. You can also put different fillings: with jam, custard, with berries and fruits, mushrooms and potatoes. Whatever fillings they come up with, all the same, cheesecakes are always associated precisely as rich lush cheesecakes with cottage cheese.

Recipe for homemade cheesecakes:

Dough:

• Milk - 1 cup 250 ml
• Yeast - 40g fresh pressed or 10g dry
• Sugar - 0.5 cups
• Salt - a pinch
• Eggs - 2 pcs.
• Butter - 100g
• Flour - 3.5-4 cups

Curd stuffing:

• Cottage cheese - 400-500g
• Sugar - 0.5 cups
• Egg - 1 pc.
• Sour cream - 2 tbsp. l.
• Vanilla sugar - 1 tsp
• Raisins or other dried fruits, candied fruits can be added to cottage cheese - 100g

Lubricate:

• Yolk of one egg
• Milk - 1 tbsp. l.

How to cook cheesecakes with cottage cheese?

Dough for cheesecakes

In order for cheesecakes with cottage cheese to turn out lush, the main thing is to properly prepare rich yeast dough from these components. I talked about it in detail on my blog. Therefore, I will not repeat myself. Or, as an option, you can buy a ready-made one, I saw it in Amstor, it is sold in packages.

Curd filling for cheesecakes

The dough is not prepared in one minute, it needs time to approach, distance, and this is two hours, at least. During this time, prepare the filling of cottage cheese.


In order for the filling to be tender, the cottage cheese must be taken soft, of medium fat content. But it is important that it is not dry and always fresh. Cottage cheese must be rubbed through a sieve. This procedure can be done with a blender, then it will be like a cream. But it seems to me that if rubbed through a sieve, the filling will be more airy.


Next, put sugar, vanilla sugar, egg into the cottage cheese, and mix gently.


Some housewives add sour cream, butter and a tablespoon of starch to the mass. I would add sour cream and butter if the cottage cheese is low-fat, and an extra spoonful of starch or flour if the curd filling is too liquid. I believe that if the cottage cheese is well grated, it will be quite tender.

The taste of the filling can be enriched with raisins or candied fruits. Raisins should be washed, sorted out from debris and first poured with enough hot water, but not boiling water. Set aside for 30 minutes. Then drain the water and dry the raisins on a kitchen towel, or leave the sieve to dry. Here is such a dried raisins to interfere with the curd mass. The filling for cheesecakes with cottage cheese is ready!


Punch down the risen dough, put it on the table and divide it into pieces. You can roll it into a long baguette and cut it, and it's easier to blow the balls. Usually with this amount of ingredients for this recipe, I get 21 medium-sized cheesecakes.
I save time by immediately laying out and forming pies on the surface of the baking sheet on which I will bake. I lay out the balls at a distance of about 4-5 cm from each other, each ball of dough must be flattened, forming a cake. Then I make notches with the bottom of the glass, where I will put the filling later. See that the bottom of the recess is not very thick, the thinner the better. So that the bottom of the glass does not stick to the dough, it is better to dip the glass in flour or grease with vegetable oil.

Tip: form cheesecakes in small batches, two or three pieces, otherwise, while you stuff the cheesecakes with cottage cheese, the rest will already take on their original form again, such is the property of yeast dough.

Spread the filling, about one tablespoon per bun. Let stand 15-20 minutes for the pieces to rise. Grease with yolk on top to form a golden crust. During this time, I turn on the oven to warm up to 180 ° C. Everything, now you can bake.

After 25 minutes, the browned fragrant homemade cheesecakes with cottage cheese from yeast dough are ready. Do not eat hot muffin, it is bad for the stomach, let it cool a little under a towel and enjoy fragrant homemade cakes.

Now you know how to cook homemade cheesecakes with cottage cheese. Another option for cheesecakes can be formed not round, but with roses. But this recipe I will tell a little later.

Round puffy cheesecakes with juicy and healthy cottage cheese - this is one of the most popular and well-known domestic goodies. Recipes for such buns can be found in the national cuisines of almost all Slavic peoples: Ukrainians, Czechs, Poles, Croats, Russians and others. They are prepared from wheat flour on a hearty rich dough. As sweet toppings use not only cottage cheese, but also apples, jams, seasonal fruits and other products. They also make salted buns with meat, fried onions, cheese, mushrooms and other juicy fillings.

Let's try to figure it out how to cook delicious dough for cheesecakes and various fillings for it. We have selected the most comfortable step by step recipes that will appeal to experienced housewives and will turn out great for beginners in home cooking.

Classic yeast dough tarts with cottage cheese

This is the most famous recipe for mouth-watering open pies. They can be prepared for breakfast or an afternoon snack, taken on the road or on a picnic, or given as a snack to a child at school. Buns are soft, satisfying and do not lose their freshness for a long time.

For the test you need:

• 240-260 ml of milk;
• 40 g fresh or 10 g dry yeast (it is better to choose special ones for sweet pastries);
• 0.5 st. Sahara;
• 2 eggs;
• 120 g plums. oils;
• 3-4 st. flour;
• salt.

For filling:

• 0.4-0.6 kg of cottage cheese (soft, regular fat content);
• 0.5 st. sugar (more or less as desired), can be replaced with more healthy honey or a non-caloric sweetener;
• 1 egg;
• 1\3-1\2 st. sour cream;
• vanilla, raisins, candied fruits and other natural flavors to taste.

Council number 1. If the cottage cheese is dry, you need to increase the amount of sour cream, add a little cream or milk.

For lubrication:

• 1 egg (only the yolk is needed);
• a few tablespoons of milk (optional)

Council number 2. Decorate cheesecakes can be poppy seeds, berries, cinnamon or cocoa.

First way. Dough with traditional yeast

Step 1. We heat the milk to 35-40 ° C (the temperature should not be higher), add a spoonful of sugar and a little flour to it, add yeast. The mixture must be well mixed so that the products are completely dissolved.

Council number 3. We choose a large cup for the dough, because the mass will increase in volume.

Step2. We put the mixture in a warm place, without drafts and sudden changes in temperature. If everything is done correctly, then in half an hour a lush foam cap will form.

Step3. Now the mass must be observed. When large bubbles appear and it begins to decrease slightly in volume, you can proceed to the next step.

The second way. Baking with dry yeast

If dry yeast is used, then the first three steps are not needed. Just follow the manufacturer's instructions on the packaging. Most modern yeasts are usually added along with flour to the dough.

We continue to cook yeast cheesecakes with cottage cheese, which we will then bake in the oven

Step 4 Mix the remaining sugar, milk, eggs and softened butter in another bowl. The mass should not be whipped, but you need to mix very well so that everything Ingredients dissolved. Products should be warm, room temperature.

Step 5 We introduce the prepared dough or yeast into the mass, stir. Also at this stage, add a little salt, cinnamon and vanilla to the dough.

Step 6 Sift the flour and gradually add to the dough. Stir gently, preferably in one direction.

Step 7 When the mass has become dense and it is impossible to stir it further with a spoon, we shift everything on the table and knead with our hands.

Step 8 The right dough should be quite soft (it is important not to over-sprinkle the flour). We take it 5-7 minutes. During this time, it will become more elastic, but will not lose tenderness.

Council number 4. So that the dough does not stick to the hands and the table, they can be greased with vegetable oil.

Step 9 We form a lump from the mass, sprinkle the bowl with flour, transfer the dough into it, cover with textiles and put in heat. You have to wait an hour or two for it to be ready. Do not forget that the dishes for the test should be large, because. it will increase greatly.

Step 10 When the mass has “grown” by 2-3 times, knead again and leave for 40 minutes. It must rise again (sometimes this step is skipped).

Step 11 We crush the workpiece and start cooking.

How to make filling and coating for buns?

1. We grind the cottage cheese or puree it with a blender so that the mass becomes like a homogeneous cream. If the cottage cheese is too dry and crumbly, a little milk or cream is introduced into it.

2. Add eggs, sugar and other products and spices.

Council number 5. If the filling turned out to be very liquid, you can add 1-2 tbsp. l. starch.

3. Before adding raisins or other dried fruits, carefully sort through, remove twigs and other artifacts, pour hot water and let it swell a little. We take out the softened fruits, pat them dry with a paper towel or leave to dry, and then add them to the curd mass.

4. Also at this stage, we prepare the mixture for lubrication - mix the yolk and milk until smooth.

How to form cheesecakes from yeast dough?

We make a ball from the mass, tear off pieces of dough weighing up to 60-70 g from it and form balls-buns from them.

Second option

1. We make a rather thick tourniquet from the workpiece, and cut it into equal pieces, similar to large and wide pancakes. We roll the pieces to give them the shape of a flat bun.

3. We lay out blanks on it at a distance of 5-7 cm from each other, since they will “grow”, we leave the whole quarter of an hour. During this time, the blanks will become more magnificent.

4. Now you need to take a glass, rolling pin or other object with a round flat edge and squeeze out (as shown in a photo) place for stuffing. Immediately add the curd filler to the recess.

Council number 6. So that the dough does not stick to the glass, it should be dipped in vegetable oil, and then in flour.

5. Now we leave the buns for another 20-30 minutes, during which time you can heat the oven to 200 ° C.

6. When the time has passed, grease the cheesecakes with yolk so that they have a beautiful color, and send them to bake.

How to bake fluffy buns?

7. At first, we do not open the oven. You can look at pastries only when a crust appears on it. It is better to place a baking sheet on the middle shelves. 20-30 minutes are enough for baking.

8. We let the finished muffin cool, covered with a towel, and then you can try it. Eating hot buns is harmful, so it’s worth a little patience.

How to make beautiful cheesecake roses?

From yeast dough, you can form not only ordinary flat buns with filling in the center, but also beautiful airy roses. To do this, prepare the dough and filler according to the previous prescription and then move on to shaping.

1. Divide the mass into equal balls buns the size of a future cheesecake.
2. Roll out each piece into a cake.
3. On the pancake, we make 3-4 cuts in the direction from the edges to the center, so that there is an area without a cut in the middle. Petals should be different sizes. If the cake has a large diameter, more cuts can be made.
4. Put a little stuffing in the center (about a teaspoon, maybe a little more). It should not go beyond the cuts.
5. Now we take the smallest petal, lift it up and wrap it around the filler. The edges need to be connected on the other side and blinded. Do the same with the rest of the petals. We fasten the dough as tightly as possible, it is better to pinch closer to the base, otherwise the buns will fall.
6. Let rise and then put in the oven.

Juicy yeast cheesecakes on kefir with two sweet fillings

This is another baking option, it is convenient to use if there is no milk at home. Such dough turns out slightly wetter. light characteristic kefir acidity and stays fresh longer. However, the last statement, most likely, cannot be verified, because cheesecakes are usually eaten very quickly. And this recipe is slightly less high-calorie, so it is suitable for those who love sweets, but follow their figure.

Products:

• 10 g dry yeast or 40 g regular;
• 100 ml of warm water;
• 400-600 g flour (how much dough will take);
• 250 ml of kefir;
• 1 egg;
• 2 tbsp. l. Sahara;
• 35-55 ml sol. oils;
• salt.

Filling number 1 from apples:

• 6 medium apples;
• lemon juice;
• 100 g of sugar, even better - powder;
• drain. frying oil;
• a few spoons of honey.

Stuffing number 2 for cheesecakes with cottage cheese and jam:

• 300 g of cottage cheese;
• 2 eggs;
• vanilla;
• sugar;
• non-liquid jam, jam or jam.

Council number 1. You can use not only apples, but also peaches, plums, and berries. If the fruits are very juicy, then they can not be strongly fried, and the excess liquid must be drained.

Cooking cheesecakes on kefir:

1. We prepare the dough according to the previous recipe, taking water of the same temperature instead of milk. When it is ready, we proceed to the preparation of the dough.
2. Sift the flour twice beforehand. We take the rest of the products at room temperature, mix, introduce the dough.
3. We knead the dough. It is better to introduce flour gradually in order to choose the right amount. The dough should be very soft and tender. We knead for five minutes.
4. We leave it warm for 1-1.5 hours until it grows in volume.
5. Knead and let stand for another 30-40 minutes.

While the mass is suitable, we make the fillings (you can choose one of the proposed ones or cook buns according to both recipes).

First filling. Sweet yeast dough tarts stuffed with fragrant apples

1. My apples, peel, if desired, remove the peel and cut into cubes or thin slices. You can drizzle with a little lemon juice to keep them from oxidizing.
2. We heat the butter in a frying pan, spread the apples, add honey and spices, simmer over low heat for 10-15 minutes. It is important to stir constantly so that nothing burns.
3. Ready apples should be soft, but not turn into porridge.
4. Let the stuffing cool down.
5. If a lot of liquid stands out, drain the excess sauce, otherwise the cheesecakes will not be lush.
6. We spread a small amount of filler, it should not form a slide over the bun.

The second version of the filling. Recipe for sweet yeast cheesecakes with a surprise

1. Thoroughly puree cottage cheese, sugar, eggs and vanilla with a blender until smooth. If the mass is very liquid - add 1-2 tablespoons of flour, if thick - add sour cream or cream.
2. Jam does not need to be specially prepared.
3. We divide the dough into several equal parts. We take one ball and roll it into a cake with a thickness of no more than 0.5-1 cm.
4. We cut the dough into squares. We put a little curd mass inside each piece, connect the edges with an envelope (we bend each corner inward and pinch), once again we go through the edges well so that they do not disperse and press the bun a little.

5. Flip with the bonded side down.
6. Then we proceed as with ordinary cheesecakes - we make a small depression and put the jam into it. The toppings are used less than in the usual recipe.

7. We put curd cheesecakes on a baking sheet, leave to approach for a quarter of an hour and set to bake.

Salted yeast dough tarts and two fillings

Buns can be prepared not only with sweet, but also with salty fillings. They make a great appetizer as well. delicious and hearty snacks. We offer a convenient yeast dough recipe and two filling options.

For the test you need:

• 11 g dry or 35 g regular yeast;
• 200-250 ml of kefir;
• 2 tbsp. l. rast. oils and starch;
• 0.5 tsp. sugar and salt.
• 2-3 tbsp. flour.

For the meat filling:

• 250 g minced meat;
• frying oil;
• salt pepper;
• 1-2 bulbs.

For the cheese filling:

• 300 g of hard or processed cheese;
• a bunch of different greens;
• 2-4 cloves of garlic;
• spices;
• a little mayonnaise if desired.

Cooking progress:

1. If fresh yeast is used, then prepare the dough, as indicated in previous recipes. Dry add as recommended by the manufacturer.
2. We combine liquid products (they must not be cold), introduce yeast, pour flour in parts. We make an elastic, but rather steep dough (it needs to be kneaded for 5-7 minutes). Flour may need a little more or less, depending on its characteristics.
3. We leave the workpiece to approach, not forgetting to cover with a towel and protect from drafts.
4. When the dough has risen, we begin to form cakes in the classical way.
5. After filling the buns with the filling, we wait until they fit, and then we send them to bake at 180-200 ° C. Usually cheesecakes are ready in 20-30 minutes.

Cheesecakes with meat

1. Grind the onion with a blender or finely chop into pieces.
2. Combine with minced meat, add salt and pepper.
3. Heat a frying pan with vegetable oil and fry the meat until half cooked.
4. Cool the filling, drain off excess liquid and arrange on cheesecakes. If desired, you can add a little butter, herbs, vegetables or salted cottage cheese.

Advice. Pork and beef must be fried, because cooking meat takes more time than baking cheesecakes. Minced chicken fillet can be added raw, it is tender and baked in half an hour.

Cheese patties

1. We rub the cheese, chop the greens, crush the garlic.
2. We mix all the products, together with salt and spices, add mayonnaise to make a mass that looks like a salad.
3. If possible, let it brew for 20 minutes.
4. We start the cheesecakes and set to bake as usual.

Advice . You can add to this filling:

• fresh tomatoes (cut into medium-sized cubes, drain the excess juice and add to the rest of the products);
• mushrooms and sour cream (my mushrooms, clean, fry in sour cream until half cooked and add to the cheese);
• onions and potatoes (we make mashed potatoes, fry the onions, add spices, stuff the bun and cover with a mixture of cheese on top);
• sausage or ham (just rub or cut, add to other products);
• other products to taste.

The easiest and fastest recipe for yeast cheesecakes

If you do not want to knead the dough, you can simply buy the finished mass, make the filling and bake buns. It will take no more than half an hour.

Enjoy your meal!

You may also like other recipes on our website:

Photo sources:
http://alldeserts.ru, http://recept.photo, http://pervyj-blin.ru/ http://kapushka.ru http://nlo-mir.ru/, https://images. lady.mail.ru, http://vkusnoblog.net http://www.imageup.ru, http://ucf.org.ua, https://static.1000.menu https://i.ytimg. com, https://vkus-landia.ru, http://i005.radikal.ru http://supersadovod.ru/, http://www.koolinar.ru, http://www.bulkabakery.ru

Unusual rosettes with cottage cheese, photo recipe

As always, I want to try something unusual and original, for example, if this yeast dough tarts, then let them be in the form of roses.

For the recipe, I want to say thanks to Lena Martynova from Povarenka.ru, it was from her that I learned about these wonderful cheesecakes. I cooked yesterday until late at night so that no one would interfere, I took 70 photos, cut half of them, but still 40 remained. I’ll lay out everything and ask experienced chefs not to swear, after all, the article is designed more for beginners, maybe the pictures will better help them to know

how to cook cheesecakes

Required products:

• 250 ml of milk;


• 4 eggs;


• a glass (200 ml) of sugar;


• 100 g butter;


• 6-7 cups (200 ml) flour


• 2 teaspoons dry yeast;


• 500 g of cottage cheese;
• 150 g of raisins (just as many were in the bag) or two good handfuls;


• 2 bags of vanilla sugar;


• incomplete teaspoon of salt

I bought a wonderful home-made cottage cheese in the market from a colorful granny. Very tasty cottage cheese, I would just gobble it up, yes yeast dough tarts do not allow.

I start the test: I warmed up a little milk and poured it into a large deep bowl.

I poured two teaspoons of dry yeast "Saf-levure",

they look like small light brown granules. Added a tablespoon of sugar

and kneaded the dough, it turned out a mass like thick sour cream.

The dishes need to be tightened with cling film

or cover with a kitchen towel and put in a warm place - to the radiator, or in a pan with warm water, or under someone's hot side at the warm stove. There should be no draft in the kitchen, let it be better to be hot.

While the dough is ripening, I sorted out the raisins (I chose the garbage, tore off the tails - there is enough of this goodness in it) and poured boiling water over it to make it swell and become softer.

I prepared a separate rich component of the dough: I melted the butter on a small fire (it melted and that’s all - you don’t need to heat it longer), poured it into a bowl.

half a glass of sugar

sachet of vanilla sugar

and an incomplete teaspoon of salt.

Mixed it all up nicely.

Let's see what's up with the steam. Time has passed about an hour, the dough has “grown” three times, there are a lot of bubbles in it, which means you can knead further.

I add muffin to the dough,

sifting three cups of flour

and knead the dough.

I dump the dough out of the bowl onto the table, having previously sifted another glass and a half of flour on the table. I continue to knead the dough with my hands, rubbing flour into it until it becomes soft, elastic, fluffy and stops sticking to my hands and the table.

I knead and imagine how beautiful they will be yeast dough tarts- so time goes faster, and the matter is argued more cheerfully. The main thing is to think about the good, otherwise you will not see success.

Lightly grease the bowl with vegetable oil

and put the dough in it.

Again I tighten the film (cover with a towel) and in a warm place for about an hour. And during this time I will prepare the filling for cheesecakes. I add vanilla sugar to the curd,

half a cup of regular sugar

one egg,

and I rub the whole mass well with a pestle or with such a crush as mine.

In conclusion, I add raisins, from which I previously drained water through a sieve,

and mix well with a spoon. The curd filling is ready.

After about an hour, my dough has more than doubled, I grease my hands with vegetable oil and knead it, pressing it down so that carbon dioxide comes out.

Cover again and keep warm. After about an hour, this is what happens:

I spread the dough on a floured table and knead it a little. Now you need to cut it into 22-24 identical pieces and roll them into balls.

The balls are the size of a large chicken egg (well, you know, there are eggs of the first category, the second and almost like quails).

I put two teaspoons of cottage cheese with raisins in the center of the cake and make three cuts, dividing the cake into segments, while making the first segment the smallest, the second the larger, and the third the biggest.

And now, in order, I cover the filling with pieces of dough, I securely pinch the edges, especially the edges of the outer “petal”, so that they do not tear when the cheesecake “gets fat”.

Ready "roses" are sent to a baking sheet covered with parchment paper, lightly greased with vegetable oil. I let them stand for 20 minutes, beat the egg in a cup with a fork

and grease them with cheesecakes.

You can sprinkle some sugar on top. And - forward, into a hot (180-190 degrees) oven, until the breathtaking smell of fresh baking crawls through the kitchen, and yeast dough tarts will not become ruddy and elegant.

I baked for 25 minutes, but this is not an indicator, everyone's ovens are different. Cover the finished cheesecakes with a towel until completely cooled.

Knead the dough first in a bowl, then on the table.

For the filling, grind all the ingredients with a fork, spoon or crush. If dry, add more sour cream.

This is what the yeast dough for our cheesecakes looks like. Put it on the table, knead it.

Cut pieces of dough about 100 grams each, roll into balls.

Give them a round shape with a rolling pin, make a recess in the center. Place carefully on parchment paper on a baking sheet. Cover with a towel and leave for 40 minutes.

Then grease the edges of the yeast dough with milk, put the curd filling into the recess about 2/3 tablespoons. Place the baking sheet in an oven preheated to 200-220 degrees.

Bake until very golden, about 40 minutes. Ready cheesecakes with cottage cheese can be greased with butter and be sure to cover with a towel. Let them rest.

I had some dough left, I rolled it out and cut out circles, which I then fried in butter and sprinkled with powdered sugar.

Bon appetite!

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