Yeast buns with cottage cheese

It's no secret that yeast dough baked goods are my favorite. Well, how can you resist the aroma of freshly baked homemade baked goods when they are so appetizing and delicious? Today we are preparing tender and fluffy buns with cottage cheese, the recipe for which is completely simple, and the products for cooking are always at hand. The rosy crust under the crispy streusel beckons, and the juicy curd filling is combined with the fibrous, almost weightless crumb.

When I once again think about choosing a yeast dough for baking, I almost always stop at this recipe. The site has a large number of ways to use rich dough - pies, pies, buns ... In finished form, baked goods based on it are unusually soft, tender and melt in the mouth. Moreover, you can knead this yeast dough both in a bread maker and by hand.

I won't say much about the filling: the tastier the cottage cheese, the tastier the buns will be. It is best to make cottage cheese at home - you can use the cold method, you can also use the system. Flavoring additives in the filling will depend solely on your desires, I offer the simplest option (so to speak, the basis for yeast buns).

Ingredients

• Yeast dough:
• Wheat flour of the highest grade
• (500 grams)
• Sour creamSour cream
• (200 grams)
• Chicken eggs
• (3 pieces)
• Vegetable oilVegetable oil
• (100 milliliters)
• SugarSugar
• (3 tablespoons)
• Fast acting yeast Fast acting yeast
• (1.5 teaspoon)
• Cooking Salt Cooking Salt
• (1 teaspoon)
• VanillinVanillin
• (1 pinch)
• Curd filling:
• Cottage cheese
• (600 grams)
• SugarSugar
• (3 tablespoons)
• Chicken eggs
• (1 piece)
• VanillinVanillin
• (1 pinch)
• To lubricate workpieces:
• Egg yolk
• (1 piece)
• MilkMilk
• (1 tablespoon)
• Streisel:
• SugarSugar
• (20 grams)
• Wheat flour of the highest grade
• (20 grams)
• Butter
• (10 grams)

Directions

1. To make homemade yeast dough, take premium wheat flour, sour cream of any fat content (I use 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable (in my case, sunflower) oil, salt, sugar, fast-acting yeast, and some vanillin for flavor. All ingredients must be at room temperature. The filling includes cottage cheese of any fat content (I took 5%), sugar, a chicken egg and a little vanillin (optional). To lubricate the blanks (so that they turn out appetizing and ruddy), you need an egg yolk and a little milk (as an option, you can use 1 whole chicken egg). In addition, I suggest sprinkling the buns with streusel (crispy sand crumbs), for the preparation of which you will need wheat flour (of any kind), sugar and butter.
2. First of all, let's get down to making yeast dough. It is more convenient to do all this in a bread maker or dough mixer, but it is very easy and simple to knead it with your hands (manual kneading can be found in the recipe for pies with fish). Depending on the model of the bread maker, the ingredients can be laid in two types: first liquid, then loose and vice versa. I have the first option. Pour vegetable oil (odorless), sour cream into the container of the bread machine and break the eggs.
3. Now add the sifted premium wheat flour. I always use the same flour (Lidskaya), so the gramme is always the same. You may have more or less flour - it depends on its quality (product moisture).
4. At the end, add salt, sugar, a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar) and fast-acting yeast in different corners of the bowl.
5. In my bread maker, the Dough mode provides for the kneading and proofing duration for exactly 1 hour. But I don't like that, because yeast dough needs at least 2 hours. That is why I recommend doing the following: setting the program Basic (3 hours) or French bread (3 hours 50 minutes). The kneading begins: on the first program, the first batch lasts 10 minutes, and on the second - 15 minutes. So much time is great enough to knead the dough well and get an elastic, but at the same time soft and tender kolobok. Literally after 5 minutes from the beginning of the batch, it should be formed. Moreover, this is a very important point, because the quality and moisture content of flour is different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour each and watch the kneading. When the dough has completely moved away from the walls and is sufficiently elastic (that is, not to spread, but to keep its shape well), stop adding flour. This is how my kolobok looked after 8 minutes of kneading. Now we leave the dough alone and let it grow. This will take about another 1 hour 40 minutes (Basic) or 2 hours 25 minutes (French bread), during which the bread maker will knead twice (three times). I prefer to use the second program. If you knead the dough with your hands, knead it for 10-15 minutes, then tighten the bowl with plastic wrap or cover with a towel. Dough fermentation lasts 2 hours in the heat. After 1 hour, we do a light kneading of the dough, rounding and re-fermentation for another 1 hour.
6. While the yeast dough ferments, let's start filling for future buns. It is advisable (but not necessary) to rub the cottage cheese through a sieve to make it softer. If the product itself is loose, there may be large pieces in the finished form in the filling, and not everyone likes this.
7. Add sugar, egg and vanillin to the curd for flavor.
8. We mix everything - the filling for the yeast buns is ready. If you wish, you can safely adjust the amount of sugar (it depends on how sour your cottage cheese is and how sweet you like the filling). In addition, seedless raisins, chopped prunes or dried apricots, candied fruits can be added to the filling - this is a matter of taste.
9. When the dough comes up, it will be airy and very tender. Turn off the program when the timer is 1:10 (Main and French bread). That is, we take out the dough 10 minutes before the helper starts baking the bread.
10. It remains to knead the yeast dough in order to release the air, transfer it to a board (plate) and start forming the blanks.
11. We divide the dough into pieces of the same size - I have 15 pieces, each weighing about 67 grams. It is very convenient to use a kitchen scale here so that the workpieces are of the same weight. This is important not only from an aesthetic point of view, but also so that the baked goods are evenly roasted and baked in the same way. We roll each piece into a ball and put it on a board, very lightly sprinkled with flour. If you have not yet gotten your hand in sculpting pies, that is, the process takes a lot of your time, cover all the pieces of dough with a film or towel so that they do not wind up.
12. Let's start forming future buns with curd filling. Take one ball of dough and flatten it with the palm of your hand. If you want, you can roll it out with a rolling pin - this is not important, since the dough is very tender and pliable, stretches perfectly with your hands.
13. Put some curd filling in the center. Here I acted on the eye - about 1 tablespoon for 1 bun.
14. We pinch the dough so that the filling is not visible. The yeast dough according to this recipe turns out to be very plastic and perfectly molded. Just a couple of movements and the bun is ready Yeast buns with cottage cheese. Step 15
15. Gently roll the blank in the palms to get an even shape and put the future pie with the seam down.
16. Cover the baking sheet (in my case, this is a rectangular baking dish) with baking paper and place the blanks on it with the seam down.
18. Cover with a towel or cling film and leave to stand for 25-30 minutes. Immediately turn on the oven to warm up to 180 degrees and make a streusel.
19. Streisel is such a tasty and crunchy crumb that will go well with delicate yeast dough. It can be done both in the dishes and directly on the table - as it is more convenient for anyone. The classic Streisel recipe assumes standard proportions: for 1 part butter, take 2 parts sugar and flour. That is, we just put 20 grams of sugar and wheat flour in a bowl, add 10 grams of butter (soft or cold - it doesn't matter).
20. It is most convenient for me to first grind the sugar and butter, then add the flour.
21. We grind everything with a fork or directly between the palms to get a crumbly oil crumb. You may need a little more or less flour depending on its moisture content. The main thing is that you have just fine, small crumbs, and not a homogeneous dough. Streusel can be made larger and stored in the freezer for up to several months - very convenient. They can be sprinkled on muffins, muffins, buns, casseroles ...
22. When the yeast buns fit, they will noticeably round and increase in volume. To make the baked goods beautiful and ruddy, I propose to grease them with egg yolk and milk - just chat them with a fork and the grease is ready. A little secret: If your oven doesn't want to brown your baked goods, add a pinch of powdered sugar to the yolk. Then, during the baking process, the sugar is caramelized and the top of the buns or pies will brown. I used to do this sometimes with baked goods, because the old oven sometimes let me down. We lubricate the workpieces that have already fit well.
23. Sprinkle with streusel and send it to a hot oven on a medium level to bake for about 25-35 minutes at 180 degrees. I have a gas oven, bottom heating works, convection is not provided.
24. Choose the degree of ruddiness of the yeast buns yourself - someone loves only slightly golden, and someone likes an almost brown crust.
25. Ready-made yeast buns with cottage cheese turn out to be unusually fragrant, so appetizing and very tasty. In these homemade baked goods, the airy and very soft dough goes well with the delicate curd filling. Polinochka, thank you very much for this delicious order. Cook for your health and bon appetit, friends!