Summer rainy days make me bake with yeast. I love the smell of the dough baking in the oven. So these days I have to bake. I had in my green garden fresh dill and in my fridge I had fat cottage cheese. So on such an afternoon, I took the opportunity and baked a yeast sweet bread with dill & cottage cheese for my little family I was expecting that afternoon. It is excellent with tea, coffee or any other refreshment. It is a filling tea-time food. Also good for breakfast.


For:  20 pieces


  1. We crumble the flour, salt and butter. We warm up the milk to lukewarm temp. We add the powder sugar and we let the yeast to run, then we add the egg yellows too.
  2. We mix the yeast part and the flour part and we can knead it with the kitchen aid or by hand. We let the dough grow in a warmer place covered with a table cloth.
  3. We roll it through once more and then stretch it out on a flour desk into a rectangle kind. We cut it for 5-6 cm squares. We spread egg around the edges so that they will stick together. We mix the ingredients for the filling; we fill the squares and shape it into a basket or a roll. We put them on a baking paper sheeted oven pan and cover them for another 15 min to rest.
  4. Then we spread egg on the top of each. We put in in a 170 degree oven for 15-20 min to bake them ready golden brown.
  5. We scatter it with powder sugar before serving (I use xylitol).