Oven-free curd buns without yeast

A simple and quick recipe for tender and airy curd buns. We will bake them without yeast in the oven - cooking will not take much time. Appetizing and delicious pastries for homemade tea drinking!

I use the highest grade wheat flour for making curd buns. Cottage cheese is of medium fat content (in this case 5%), butter (82%) is not substituted with margarine or spread, but we take sour cream with a fat content of 20-26%. The amount of sugar in the dough depends on your taste.

Chicken eggs will need large ones (60-65 grams each), but small ones (3-4 pieces) will also do.

Ingredients

• Wheat flour of the highest grade
• (300 grams)
• Cottage cheese
• (200 grams)
• Chicken eggs
• (2 pieces)
• SugarSugar
• (4.5 tablespoons)
• Butter
• (50 grams)
• Sour creamSour cream
• (2 tablespoons)
• Baking dough
• (1 teaspoon)
• Cooking Salt Cooking Salt
• (1 pinch)
• VanillinVanillin
• (1 pinch)

Directions

1. To prepare delicious and tender curd buns in the oven, we need the following ingredients: wheat flour, cottage cheese, chicken eggs, sugar, butter, sour cream, baking powder, salt and a little vanillin (for flavor). All foods should be at room temperature.
2. Sift 300 grams of premium wheat flour into a separate bowl. Add 1 teaspoon baking powder and a pinch of salt (preferably finely ground).
3. Mix everything well so that the baking powder and salt are evenly distributed over. free-flowing mixture.
4. Put 200 grams of cottage cheese in a larger bowl. Add 1 chicken egg and egg white, 4 tablespoons (about 80 grams) of sugar, 50 grams of soft butter, 2 tablespoons of sour cream and a pinch of vanilla (can be replaced with a teaspoon of vanilla sugar). Put the egg yolk in a separate bowl and set it aside (you will need it later).
5. We punch everything with an immersion blender until smooth and homogeneous so that there are no lumps left. You can use a food processor with a metal or plastic knife attachment. Alternatively, simply rub the cottage cheese through a sieve and mix it thoroughly with the rest of the base for future buns.
6. Add flour with baking powder and salt to the curd mixture.
7. Stir and quickly knead the curd dough. In consistency, it turns out to be soft and slightly sticky. If you want to add more flour, do not do this: the dough will be dense and the finished buns will not turn out to be airy and tender. Of course, if according to the recipe the dough turns out to be completely wet, you can add flour (a little) - it depends on its moisture content.
8. With wet hands, we divide the dough into pieces of the same size (I have 10 pieces) and roll each into a ball. Transfer to a baking sheet covered with parchment paper. In a bowl, we will loosen the egg yolk, which we left in advance, and grease the blanks. Sprinkle sugar on top (half a tablespoon), but this is optional.We bake curd buns without yeast in an oven preheated to 180 degrees for about 20-25 minutes. I use an electric oven, top-bottom mode, no convection. You always keep an eye on the baking, as the cooking time depends on the characteristics of each specific model.Ready-made curd buns, which we cooked without yeast, turn out to be very tender and airy, tasty and aromatic. I like them a little warm, although after cooling down, the baked goods remain fresh for several days. Store them in a bag or airtight container at room temperature. Elenochka, thank you very much for the wonderful order. Cook for your health, friends, and bon appetit!