✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌 The aroma of freshly baked homemade pastries coming from the kitchen magically attracts all family members to get together for a cozy tea party!
✨On my channel, I have already published many recipes for a wide variety of pastries - pies, cakes, cookies, buns.
But today I want to share one of my favorite recipes. the most delicate buns with curd filling.
These buns used to be sold in school cafeterias, so many of you are familiar with their taste. The dough turns out to be fluffy, airy and practically weightless, and the filling seems to melt in your mouth.
I am sure that today you will want to bake such buns and please yourself and your family with this baking! 🥰
📕 To make buns with cottage cheese you will need: 🥙
For the test:
Milk - 200 ml
Sugar - 80 g
Butter - 40 g
Chicken eggs - 1 pc.
Fresh yeast - 15 g
Salt - a pinch
Vanillin - a pinch
Wheat flour - 400 g
For filling:
Cottage cheese (5-9% fat) - 250 g
Sour cream - 1-2 tbsp. l.
Sugar - 1-2 tbsp. l. (taste)
To fill:
Yogurt - 120 g
Egg yolk - 1 pc.
Sugar - 1-2 tsp l. (you don't need to add it, it's to your taste).
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
We begin to knead the dough - if there is a suitable kitchen equipment available, such as always a kneader, you can safely use it. Pour sugar and crumbled yeast into a deep bowl. If there is no fresh yeast, you can take dry ones - they will need about 5 g for this amount of products. If you have doubts about the quality of the yeast, it is better to first activate it in a small amount of warm milk, and then mix it with other components.
Now we heat the milk to 35-38 degrees, you can use it in the microwave and add it to the yeast with sugar.
Next, pour out the melted butter, drive in an egg, add salt and vanillin. We mix everything.
We introduce sifted flour in parts. Gradually knead a smooth, elastic, practically non-sticky dough. The amount of flour depends on its gluten content, so you may need a little more - about 440 g. But it is not recommended to add more than this amount so that the dough does not clog. Put the kneaded dough in a bowl, which needs to be lightly greased with vegetable oil, cover with a lid or a cotton towel and put in a warm place to rise, for about one hour.
This is how my dough grew - more than 3 times !!!👇👇👇
In the meantime, the dough will come up, prepare the filling. We mix cottage cheese, sugar and sour cream. And rub with a fork or whisk to an almost uniform consistency. The filling is ready!
Lightly knead the dough that has come up, transfer it to the work surface of the table sprinkled with flour and divide it into 5-6 approximately equal parts.
We round each piece of dough and then roll it into a round cake 2-3 mm thick and about 18-20 cm in diameter. Then we cut it in half and make oblique cuts on each half from one of the edges.
On the part of the dough where there are no cuts, we spread about 1 tbsp. l. fillings.
We turn the edge, which is without cuts, and close the filling and pinch along the edges.
We fold the bun. It turns out this is such an openwork blank.
We transfer the prepared buns to a baking sheet, cover with foil and let them come up for half an hour.
At this time, we are preparing the fill. Mix yogurt, yolk and some sugar (if the yogurt is unsweetened).
We put the yoghurt mixture on the raised buns and put them in an oven preheated to 180 degrees for 25-35 minutes (the baking time depends on the characteristics of your oven).
SHEET PHOTO ON THE SIDE-> -> -> -> ->
We take out the finished buns and serve for tea. How soft, light, delicate they are! They do not stale for a long time and remain tasty, at least for a couple of days. They just don't stay there longer, no matter how much I bake. Cook, taste, enjoy your tea! 🍽
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Regards, Ocsana!