Print Recipe
 Vanilla Buns with Cottage Cheese Recipe
Homemade cakes for your family table.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
For the dough:
For the filling:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
For the dough:
For the filling:
Instructions
  1. Add 150 ml of milk to the bowl. Heat the milk slightly, add sugar (50 gr.), add 5 gr. granulated yeast, add a couple of spoons of flour. Stir the mixture and put it in a warm place to dissolve the yeast. After a certain time, a cap of small bubbles forms on the surface. The dough is ready. Next, add the egg (1 PC.), add 1 pinch of salt, add 1 tablespoon of sour cream and 1 teaspoon of vanilla sugar. Beat the mixture with a whisk.
    Add 150 ml of milk to the bowl. Heat the milk slightly, add sugar (50 gr.), add 5 gr. granulated yeast, add a couple of spoons of flour. Stir the mixture and put it in a warm place to dissolve the yeast. After a certain time, a cap of small bubbles forms on the surface. The dough is ready. Next, add the egg (1 PC.), add 1 pinch of salt, add 1 tablespoon of sour cream and 1 teaspoon of vanilla sugar. Beat the mixture with a whisk.
  2. Next, add 50 gr. very soft butter. Beat the mixture well again.
    Next, add 50 gr. very soft butter. Beat the mixture well again.
  3. Then gradually add the total amount of flour. I want to pay attention, when mixing the dough, make sure that the dough is soft and comfortable in the future. Flour in this case, you may need a little more or a little less than the amount that I wrote in the ingredients.
    Then gradually add the total amount of flour. I want to pay attention, when mixing the dough, make sure that the dough is soft and comfortable in the future. Flour in this case, you may need a little more or a little less than the amount that I wrote in the ingredients.
  4. Cover the container with the dough with a towel or tighten with cling film and put it in a warm place for lifting. Then you can start cutting buns. Next, divide the dough into equal pieces of about 55-60 gr. Roll each piece into a round ball and cover with a towel to avoid drying out the dough.
    Cover the container with the dough with a towel or tighten with cling film and put it in a warm place for lifting. Then you can start cutting buns. Next, divide the dough into equal pieces of about 55-60 gr. Roll each piece into a round ball and cover with a towel to avoid drying out the dough.
  5. For the filling: cottage Cheese-100 gr. mash with a fork, add 1 egg white, starch- (1 tbsp. spoon), add sugar to taste.Roll out the dough into a circle about 3-4 mm thick. Put the curd filling on the edge, turn the edge up and fasten it. Cut the free edge of the circle with a roller knife for the dough.
    For the filling: cottage Cheese-100 gr. mash with a fork, add 1 egg white, starch- (1 tbsp. spoon), add sugar to taste.Roll out the dough into a circle about 3-4 mm thick. Put the curd filling on the edge, turn the edge up and fasten it. Cut the free edge of the circle with a roller knife for the dough.
  6. Shape the buns.
    Shape the buns.
  7. Put the buns on a baking sheet covered with parchment and put them on the proofing for 20-30 minutes. Next, brush the buns with a whipped mixture of milk (1 tbsp. spoon and egg yolk (1 PC.), sprinkle the place of attachment with crushed and fried hazelnuts (optional).
    Put the buns on a baking sheet covered with parchment and put them on the proofing for 20-30 minutes. Next, brush the buns with a whipped mixture of milk (1 tbsp. spoon and egg yolk (1 PC.), sprinkle the place of attachment with crushed and fried hazelnuts (optional).
  8. Bake the buns until Golden brown.
    Bake the buns until Golden brown.
  9. Enjoy your tea!
    Enjoy your tea!
  10. Bon appetit!
    Bon appetit!
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