Ingredients for Making Curd Buns
- Sifted wheat flour 360 grams
- Curd (dry) 180 grams
- Milk 70 milliliters
- Granulated Sugar 120 grams
- Butter (softened) 60 grams
- Chicken egg 2 pieces and 1 egg yolk for greasing buns
- Granular dry yeast 1 teaspoon
- Lemon or orange zest (small) tablespoon or to taste
- Pinch of salt
- Main ingredients Eggs, Cottage cheese, Butter, Flour, Sugar
- Serving 12 Servings
- World Cuisine
Kitchen scale, Measuring cup, Stewpan, Teaspoon, Tablespoon, Stove, Deep bowl - 2 pieces, Sieve with fine mesh, Mixer, Kitchen towel - 2 pieces, Oven, Glass heat-resistant baking dish, Metal kitchen spatula, Baking paper, Deep plate, Fork, Baking brush, Kitchen gloves, Serving bread bin
Cooking cottage cheese rolls:
Step 1: prepare the dough.
Pour the right amount of milk into a small stewpan, put on medium heat and heat to 34 - 38 degrees.
It should not be hot, but slightly warm, so that you can calmly lower your fingers into it and not get burned.
When the milk is heated, pour it into a deep bowl. We add sugar, dry granular yeast and a couple of tablespoons of sifted wheat flour there.
We mix the products to a homogeneous consistency and put the bowl in a warm place (near the included stove) on 15-30 minutes.
Step 2: beat eggs with sugar.
While the dough is infused, we drive a couple of eggs into a deep bowl and add softened butter to them.
Then we “arm” ourselves with a mixer and begin to whip these products at medium speed until splendid, as well as completely dissolve the sugar grains.
As the egg-oil mixture thickens, increase the speed of the kitchen appliance to the maximum. This step will take approximately 10 - 15 minutes.
Step 3: prepare the dough.
Then, in the bowl with the egg-oil mixture, we wipe through the sieve with a fine mesh the required amount of cottage cheese and introduce the zest of the orange or lemon.
Re-mix the products until smooth. Then add the dough to them and mix again.
Now we begin to gradually pour the sifted wheat flour. We act slowly, at the same time kneading the dough with a spoon.
When the cutlery stops helping, transfer the contents of the bowl to the table, add the remaining flour and continue kneading with clean hands.
The dough should be soft, not sticky and pliable. We transfer it back to the bowl, cover it with a kitchen towel and put it in a warm place on 1 hour.
Step 4: form the curd buns.
For 10 - 15 minutes before the formation of rolls, turn on and preheat the oven on 200 degrees Celsius. Then we cover the heat-resistant baking dish (or baking sheet) with a sheet of baking paper and crush it with flour. After the required time has passed, sprinkle a thin layer of flour on the kitchen table, put the risen dough on it and lightly crush it. Helping ourselves with a metal spatula, divide the semi-finished flour into 10 - 12 equal parts.
Now we roll out balls from them.
We spread them at the bottom of the form, leaving a small free space between the rolls 2 - 3 centimeters. We put the form in a warm place on 20 minutes.
Step 5: bake the curd buns.
While the dough "fits", put the egg yolk in a deep plate and slightly beat it with a table fork until smooth. In 20 minutes the buns will "rise".
Lubricate them on all sides with egg mass using a baking brush and send them to bake for 30 minutes. During this time, the rolls will reach full readiness.
When the pastries are covered with a golden brown blush, we put on kitchen gloves, take out the form with rolls from the oven and put on a cutting board.
Let the rolls cool slightly. Then we transfer them to a kitchen towel, completely cool and serve.
Step 6: serve the curd buns.
Cottage cheese rolls are served warm or at room temperature. Before serving, these aromatic "crumpets" can be poured with jam, condensed milk, melted chocolate or custard. Incredibly tasty, fragrant and long stale pastries will conquer your whole family! Enjoy it!
Enjoy your meal!
- At the request of the rolls before baking, you can sprinkle with sesame seeds, cinnamon, granulated sugar or poppy seeds.
- In the dough you can add a bag (15 grams) of vanilla sugar.
- Instead of baking paper, you can use parchment paper, but before putting it into shape, the sheet should be soaked with any creamy or vegetable fat.
- Before cooking any flour products, do not forget to sift the flour. This process helps to make it drier, loose and airy. Also, during sifting, any contaminants that could get into the bundle with flour when it was packed at the factory are removed.