Kolyadki with fillings.
with pot cheese, or cheese.
2 cups rye flour,
2 cups wheat flour,
2 cup water or milk,
1 - 3 tbsp sour cream,
salt, to taste.
sunflower oil, for baking sheet
For pot cheese filling:
100 g (3,5 oz) fresh pot cheese.
1/2 tsp sugar.
1 egg yolk, beaten.
For cheese filling:
150 g (5,3 oz) cheese, grated.
1 egg, beaten.
1 egg, hard boiled.
salt, chopped parsley, Celery and dill to taste.
Combine all ingredients for dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes.
Add more flour if need.
Shape the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and leave to stand for 20 - 40 minutes.
Roll out the dough on a floured board, make a small circles and put a small ball of your favorite filling onto each. The edges have to be joined and pinched together.
Distribute Kolyadky on greased baking sheet and bake in temperature 220 C / 428 F oven until golden brown.
To make a pot cheese filling: Combine all ingredients, whisk very well.
To make a cheese filling: Combine all ingredients, stir.