Sift the flour into a deep bowl.

Mix the yeast with 2 tablespoons of warm milk and 1 tablespoon of sugar.

Pour the mayonnaise over the flour in the bowl and let it rise a little for 15-20 minutes.

Then add the rest of the milk, 2 eggs, 3 tablespoons of sugar, salt, a vanilla essence.

Mix the composition well with a spoon.

Then add the oil, mix.

I put the dough in the bread machine and put it in a simple kneading mode - you can do the same without the machine - add a handful of flour and knead the dough until it becomes soft and elastic.

Form a ball of dough, help yourself with flour if needed.

I greased a bowl with a little oil and leavened the dough - covered with a towel or plastic wrap.

It should increase in volume about 3 times in an hour.

During this time prepare the cheese filling - mix the cottage cheese with 4 tablespoons of sugar, 2 egg yolks, vanilla, semolina and optionally lemon peel.

I also added raisins, it is optional.

Beat the egg whites from the 2 eggs and incorporate them into the cheese composition.

Note: I would put only 1 egg in the cheese, I thought the filling was a bit liquid, even with drier cheese, so you see

Meanwhile, the dough is ready, take it out on the table and spread a square sheet (help yourself with flour), about 3-4mm thick.

Cut into 16 smaller squares - see picture.

Put a teaspoon of cheese on each.

Be careful not to overdo the filling, it will be difficult to work them and they will come out to ripen.

Form the cheeses - glue the opposite corners to each square.

Be careful to glue them well, because they tend to peel off when baked.

Place them on an oven tray greased with a little oil.

Carefully grease them with a well-beaten egg with a brush.

Bake in a preheated oven at 180 degrees, about 35-40 minutes, until nicely browned.

It is enjoyed hot, with the whole family - absolutely delicious.

Good appetite!