Sunflower cottage cheese cake

INGREDIENTS

For the dough:

• 200ml ( ¾ cup + 1 tbsp) warm milk
• pinch of salt
• 70g (1/3 cup) sugar
• 7g (2 tsp) dry yeast
• 70g (1/3 cup) melted butter
• 1 egg
• 500g (3 cups) flour
• vegetable oil (for greasing the dough)

For the filling:

• 350(1 tbsp) cornstarch
• For the topping:
• 15g (1 tbsp) sugar
• 20g (2 tbsp) flour
• 10g (2 tsp) softened butter
• 1 egg, beaten

METHOD

1. In a large bowl whisk warm milk, salt, sugar, and dry yeast. Let sit for 10 minutes.
2. Add egg and melted butter, and whisk until homogeneous.
3. Add flour and start to mix the ingredients with a spatula, then continue to knead the dough with your hands until you receive an elastic dough.
4. Form a ball and put it into a bowl, grease with some oil, cover with plastic wrap or kitchen cloth and let rise for 1,5-2 hours.
5. Transfer the dough onto a working surface and flatten it into a circle shape, approximately 30cm in diameter.
6. Make 2-3cm cuts all over the circle edge. Using scissors, make a horizontal cut on the upper part of each section.
7. Press the 'tails” of the bottom dough layer together to create petals and shape the upper dough layer a bit.
8. Press the center of the flower with your hands to create a base for the cheese.
9. Cover the sunflower with plastic wrap or kitchen cloth and let sit for 20-30 minutes.
10. Meanwhile, use an immersion blender to combine all ingredients for the filling.
11. In a small bowl crumble flour, sugar, and softened butter with a fork. Set aside.
12. Press the center of the flower again and poke it with the fork.
13. Brush the petals of the sunflower with the beaten egg and arrange the cheese mixture in the center.
14. Sprinkle crumbs on top of the cheese layer.
15. Bake at 170°C/340°F for 30 minutes.
16. Slice and enjoy.