Today we will cook wonderful yeast buns with soft curd filling. Such buns used to be sold in school canteens, culinary shops, and especially lucky ones were prepared by mothers and grandmothers. The buns are very tasty and soft, they usually do not stale, despite the fact that 12 of them are obtained from the indicated products, and each one is not at all small in size.

In order for the filling to turn out to be especially tender, I advise you to use a homogeneous dense cottage cheese, in extreme cases, you can rub an ordinary grained one through a sieve.

To prepare cottage cheese buns, prepare the products according to the list. It is convenient to put the dough in a bread machine, for this, first mix the milk with sugar and salt. Then add flour and yeast and add softened butter. Turn on the "dough" program and wait until the dough has risen well.

For curd filling mix cottage cheese with sugar, flour, 1 whole egg and 1 protein. Leave the second yolk to brush the buns.

Punch down the risen dough and divide into two parts. Roll out each piece into a rectangle about 0.5 cm thick.

Lubricate with curd filling and carefully roll into two rolls.

Cut the resulting rolls into 6 buns each.

Lubricate the buns with yolk and let them rise a little. During this time, preheat the oven to 200 degrees.

Bake cottage cheese buns for about 15 minutes. Serve warm!

lovers delicious pastries I offer a recipe for cottage cheese buns, which are very soft. The dough for them is made incredibly quickly, in almost 5 minutes, which is why they are called: curd buns like fluff in 5 minutes. Their great advantage is that they do not need to be approached at all, and they will increase on their own already in the process of baking. The dough is suitable due to the baking powder in the composition, since we do not add yeast, because then the whole cooking process would take longer.

The taste of such pastries can be varied by adding candied fruits or chopped dried fruits, but this is not necessary, because they are already so tasty. You can also reduce the amount of flour a little and add instead semolina which will make them even more magnificent. If you are a fan curd baking, then this recipe will be a real find for you. Bake them and see for yourself.

Ingredients:

• Curd - 250 g
• Sugar - 3 tbsp
• Eggs - 2 pcs.
• Wheat flour - 250 g
• Vanilla sugar - 10 g
• Baking powder - 15 g
• Salt - a pinch
• Milk - for brushing
• Powdered sugar

Servings: 12

European cuisine

Baking time: 20 minutes

Cooking method: in the oven

Calories: 246 kcal per 100 g

How to make cottage cheese buns

First I will prepare the products to make curd dough for buns in the oven. I grind the cottage cheese through a sieve into a deep bowl, you can also just knead it well with a fork. The main thing is to make it as small as possible. I take homemade cottage cheese, and if there is none, I buy it with a fat content of 9%.

Next, beat the eggs into the curd, add sugar, salt, baking powder and vanilla sugar. Mix everything until smooth curd mass. You can beat the eggs with sugar separately, and then add to the cottage cheese, this is optional, see how you feel more comfortable.

Then I add flour, which needs to be sifted so that the dough for buns turns out like fluff.

Then I knead the dough, it may remain a little sticky, but this is not a terrible thing, and you do not need to add more flour.

Transfer the dough to a lightly floured surface or silicone mat.

I divide it into 12 approximately identical parts, using a knife. If the knife sticks to the dough, soak it in water.

To make the product easier to form, I wet my hands with water and only then I take a piece of dough and roll a ball out of it. I grease the baking dish with butter and put the prepared circles into it.

Such buns should be smeared on top with a little milk or a beaten egg.

I turn on the oven to 180 degrees and when it is hot, I put the cottage cheese buns to bake in the oven for 10 minutes. Then I sprinkle them powdered sugar or sugar, and put back to bake for another 10 minutes.

After the time has passed, we take them out of the oven, let them cool and take them out of the mold. Ready-made buns are obtained with a very soft center.

Well, cottage cheese buns are like fluff in 5 minutes and now you know how to make them.

If you like cottage cheese pastries, then you will definitely like this recipe. What’s more, it only takes 5 minutes to prepare. Bon appetit!

When the house smells of baking, fragrant pastries, and you want to breathe in this smell, unforgettable from childhood, and hug the whole world. Home delicious pastries fills the house with comfort and warmth, creating unforgettable moments of tea drinking. Today I bring to your attention cottage cheese buns. It all started as a need to attach half-eaten cottage cheese somewhere, and ended up with the fact that several successful options for fragrant, tasty, fluffy buns appeared at once in the piggy bank of recipes, the preparation of which, of course, takes not 5 minutes, but does not require very much effort. and long time. Let's see everything in detail, step by step.

Cottage cheese buns, unrealistically soft

They say that the first pancake is always lumpy. It's like someone. My first buns turned out to be unrealistically soft, I myself did not expect that from such simple products such a delicacy will turn out.

Ingredients:

• cottage cheese - 250g;
• chicken egg - 3 pcs;
• soda - 3/4 tsp
• sugar - 4 tablespoons;
• flour - 1 tbsp.

How to make very soft cottage cheese buns

Look at the photo, what a beauty! Airy and soft as fluff!

Curd dough for buns in the oven (yeast)

And another recipe. Each of us has our own universal recipe yeast dough. But did you know that you can add cottage cheese to it? Not? Then write down the recipe, which is called "on hastily". It is very easy to work with this dough, baking is weightless, airy. Buns fly apart in a moment. You can reduce the amount of sugar and bake unsweetened ones, they will go well for breakfast. Cut such a cottage cheese bun in half, spread with butter, put a piece of cheese ... or eat with marmalade, jam, yes, just like that with milk, any option is suitable for this muffin! Ready?

What we need:

• cottage cheese - 1 pack (180g.);
• flour - 360g;
• sugar - 100g;
• fast-acting yeast - 1 sachet (11g);
• milk - 70 ml;
• eggs - 2pcs;
• salt - a pinch;
• butter - 60g.

How to make dough for cottage cheese buns with yeast

Curd dough buns with raisins

Agree that beautiful view baking, that's half the battle. And if it is also not too high in calories, it is generally a huge plus for us sweet teeth. I will not pass by such a muffin, especially if the “raisin eyes” look out and the crust is golden. Decided to try new silicone molds They were recently given to me as a gift. And at the same time, the recipe to refresh, has long been in the "Wishlist". The stars have aligned, all the products are at hand, let's get started.

Grocery list:

• egg - 4pcs;
• cottage cheese - 350g;
• flour - 300g;
• sugar - 200g;
• seedless raisins - 2-3 tablespoons;
• vanillin - to taste;
• baking powder - 1.5 tsp
• dark chocolate - for decoration.

How to bake cottage cheese buns in the oven - step by step instructions

That's it. Welcome to the table. Look how varied the muffin turned out. Choose and don't be shy! Pour tea, move the socket with jam towards you, inhale deeply and start drinking tea. Today is a great day, don't you think? So cozy, warm, sociable. May all your days be joyful and the house a full bowl!

Usually yes, but this time it was delicious. sweet buns with cottage cheese!

I don’t remember where I tried these wonderful curd envelopes, but I liked the taste and the way of design very much. I suggest you try it too! Your kids will definitely love these buns - "envelopes"!

Ingredients:

For the sweet yeast dough:

• 50 g fresh yeast;
• ½ cup milk;
• 3 eggs;
• 75-100 g of sugar;
• A pinch of salt;
• 125 g butter;
• 3 tablespoons of sunflower oil;
• Flour - 3-3.5 cups or 500-530 g, depending on the consistency of the dough (if the eggs are large, more flour may be needed. The dough should be soft, not very steep, but not sticky.

For the sweet curd filling:

• 400 g of fresh cottage cheese;
• 1 large or 2 small eggs;
• 4-5 tablespoons of sugar;
• 1 sachet vanilla sugar or ¼ coffee spoon of vanilla.

To brush the buns:

• 1 large yolk;
• 2 teaspoons of milk.

Or just a beaten egg.

How to bake:

Let's prepare the steam. Grind yeast with 1-2 tbsp. spoons of sugar. Mix with warm milk. Sift 1 cup of flour, mix, put the dough in heat and cover with a towel.

While the dough is coming up, prepare the curd filling. We need cottage cheese that is not very wet, so that the filling comes out not liquid, but not dry either - then it will be a crumb.

Grind cottage cheese with sugar, vanilla and egg. You can simply crumble the cottage cheese with your hands, and then mix thoroughly with a fork with the rest of the ingredients. It turns out very fragrant, sweet cottage cheese, and if there is also a homemade egg, then it becomes yellow, like a dandelion!

And here the dough came up twice, became lush, airy! It's time to knead the dough. Add eggs beaten with the rest of the sugar, melted butter to the dough. Products should not be hot and not cold - eggs are at room temperature, and butter is warm. Then gradually sift the flour, mixing each time - first with a spoon, then, when the dough becomes thick enough, with your hands. In the process of kneading, salt the dough, and together with the last portion of flour add sunflower oil. Carefully, but carefully knead the dough for 3-4 minutes, put it back in a bowl, oiled or sprinkled with flour, cover with a clean towel and put in a warm place for 15-20 minutes.

Here we have both the dough and the filling ready.

Gently knead the risen dough with your hands and divide into pieces the size of an apple. From each piece we form a rectangular cake.

Lay the buns on a baking sheet, leaving a distance of 4-5 cm between them so that they do not stick together. We turn on the oven to warm up to 160C, and put a baking sheet with buns on top of the stove - let them part warm.

Then we put the baking sheet in the oven and bake the buns at 160-180C for about 25 minutes. This time I baked buns with an innovation - I put a cast-iron pan with water on the bottom of the oven. The result turned out to be magical: for the first time I got buns with such a tender, soft crust, and, moreover, so ruddy! Previously, without the "steam effect", when a beautiful "tan" was obtained, the lower, and sometimes the upper crust of baking dried up. And this time it worked out great!

When they come up, and the crust on top becomes dry and begins to slowly blush, and the wooden stick is dry when testing the dough, you can take out a baking sheet and grease the buns with prepared pre-whipped yolk mixed with 1-2 teaspoons of milk.

We put the buns in the oven for another 5 minutes, adding fire - and a beautiful, ruddy shiny crust will appear on them.

We take out a baking sheet and transfer the buns with a spatula to the dish.

When it cools down, you can try!

Cottage cheese buns are delicious with cocoa and lemon mint tea!

One culinary magazine conducted a social survey among men, in the survey there was one question: what should your house smell like? And 80% of all men surveyed (and there were a lot of them) answered that, ideally, in a house where you always want to come, it should smell like fresh pastries. Based on these statistics, a useful conclusion suggests itself for girls and women: go to the kitchen more often and spoil your family with something tasty, for example, rich curd buns.

The easiest option, of course, is to use ready-made puff pastry. And I will share good recipe yeast dough in milk, which can be kneaded not only by hand, but also in a bread machine. From this test, not only delicious buns with cottage cheese are obtained. I bake bread, loaves, pies from it, cook fried or baked pies with different fillings I even use it as a pizza base.

You can add raisins, chopped dried fruits to the curd filling for buns, but it is better not to add nuts to the filling. To make the nuts crispy, it is better to decorate the top with them.

You will be grateful for a pleasant atmosphere for family table during tea drinking with aromatic tea and tender buns with cottage cheese.

To make buns, we offer you two recipes for a proven milk test. I use the first option, knead and spread it in a bread machine.

The second proven dough recipe for buns from one of our authors, Slavyana, kneads it by hand.

Ingredients:

Test recipe number 1:

• Dry fast acting yeast - 2.5 teaspoons,
• Wheat flour premium- 600 g,
• Salt - 2 teaspoons,
• Sugar 4-5 tbsp. spoons
• Butter - 2 tbsp. spoons,
• Milk - 410 ml.

Test recipe number 2:

• Milk - 300 ml,
• Yeast (dry active) - 2 teaspoons,
• Butter - 100 grams,
• Wheat flour (highest grade) 700 - 800 grams,
• Sugar sand - 150 grams,
• Vanilla sugar to taste
• Salt to taste
• Chicken eggs - 2 pieces.

For curd filling:

• Cottage cheese (any) - 0.5 kg,
• Sugar sand - 100 grams,
• Salt - 1 pinch,
• Sour cream 2 - 3 tbsp. spoons,
• Chicken eggs - 1 piece.
• Lemon zest - 1 tbsp. the spoon,
• Vanilla sugar - optional.

Cooking process:

AT step by step recipe the first version of the dough is used, it is kneaded in a bread machine. In my Panasonic, I need to select a special mode for the “basic” test, the duration of this program is 2 hours 20 minutes. During this time, the dough is kneaded, aged, then kneaded again and approaches again. After the signal, you can already work with him.

Yeast dough for buns knead by hand not as difficult as many people think. First you need to heat the milk so that it does not boil, but is barely warm. Add granulated sugar and yeast to a small amount of milk, dissolve sugar (50 grams) completely in milk, cover the cup with milk and yeast with a napkin and put it in a warm place for fermentation.

While the yeast is rising, sift the flour and melt the butter. When the yeast rises with a fluffy hat, you need to add the remaining warm milk, granulated sugar, salt and vanilla sugar to them. Mix everything thoroughly until the sugar and salt crystals dissolve.

Break into a separate bowl chicken eggs and lightly beat them so that the mass becomes homogeneous, and then pour them into a common container. We send melted butter there. Mix everything again.

It remains to add the sifted flour to the liquid base for the dough and knead soft dough, which should not stick to the hands. We shift it into a deep cup, lightly sprinkle with flour and cover with a napkin. You also need to wrap the cup with dough well or just put it in a warm place to rise. if you have electric oven, where you can adjust the temperature to 40 degrees, you can also use the oven. There will definitely be no drafts.

The dough that has risen for the first time must be crushed with your hands and after 20 - 30 minutes you can already start cutting the dough for buns.

While the dough is rising, you need to start preparing the curd filling. For the filling, it is best to use fatty cottage cheese, but it should not be too wet. Cottage cheese can be rubbed through a sieve so that the mass is homogeneous, or you can use non-grated cottage cheese with grains. I had two types of ready-made cottage cheese, I just mixed it and added a raw egg. In this case, when part of the curd is already soft, sour cream is not added. In dry cottage cheese, sour cream is a must. At your discretion, salt and vanillin can be added to the filling, but it is better not to use sugar right away. It is better to sprinkle it already in the buns themselves during cooking. At the end, add to the curd filling lemon peel, she will give special flavor and taste ready-made pastries, although if you don't like lemon, you can omit the zest from the list of ingredients. Mix all ingredients for the filling well and set aside.

Sprinkle the work surface with flour or grease vegetable oil. Approached yeast dough you need to knead before you start working with it. Very good proportions, the dough squeaks so pleasantly in the work.

The entire volume must be divided into small lumps. As always, an assistant helps me. The dough from the bread machine is well kneaded enough, when working with it, flour may not even be needed at all.

Roll out each ball of dough into a thin cake to fill it with stuffing. There are many options beautiful forms buns, which one you choose for yourself - it's up to you. I'll offer you mine. For each cake, we make two cuts so that they are located opposite each other as far as possible, trying not to break through the edges.

Put the cottage cheese filling in the center of the cake and sprinkle it with sugar.

It remains to try to stretch the incised edges, inserting one into the other, as if we are wrapping the filling and fastening the clothes with a button. Try to pinch the ends, which overlap, to the sides of the bun so that they do not turn back during baking.

The second option for modeling buns with filling:

On each cake, you need to make 3 cuts, let each petal of dough be different in size. That is, as a result, we should get a rose. In the middle of the cake we put a tablespoon of the curd filling and begin to wrap the petals. Take the smallest petal and gently wrap around the curd. Next, we take a larger petal and wrap the cottage cheese with it on the other side, while fastening the petals together. The remaining largest petal is wrapped around the already folded dough petals.

We spread the finished buns with cottage cheese on a baking sheet greased with butter or vegetable oil and, if desired, grease with a beaten egg or sugar water. Place the baking sheet in a warm place to rise for 15-20 minutes.

Then you need to send a baking sheet with cottage cheese buns to an oven preheated to 180 degrees and bake for about 30 minutes (the time depends on the size of the buns).

From the ingredients indicated in the recipe, two baking sheets of buns are obtained, or one baking sheet and a small pie.

Remove hot rolls with cottage cheese from the sheet and place on a dish. It is not advisable to eat hot pastries, but warm - please! On request, with a cup fragrant tea and a glass of cool milk, mmmmm - a song!

Enjoy your meal!

Sincerely, Anyuta.