Print Recipe
 Buns "November " with Cottage Cheese and Pumpkin Filling Recipe
"Beware of November!" There is no need to be afraid of today's leaf fall, because these are yeast buns that are very similar to autumn leaves.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Swedish Cuisine
Keyword For Experienced, Medium
Cook Time 180 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Swedish Cuisine
Keyword For Experienced, Medium
Cook Time 180 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Prepare the ingredients: remove the eggs and butter from the refrigerator in advance so that the products get room temperature. Mix kefir with water and warm it up to body temperature. Add a pinch of salt to the flour. The cottage cheese for the filling should be dry so that the filling does not turn out too liquid.
    Prepare the ingredients: remove the eggs and butter from the refrigerator in advance so that the products get room temperature. Mix kefir with water and warm it up to body temperature. Add a pinch of salt to the flour. The cottage cheese for the filling should be dry so that the filling does not turn out too liquid.
  2. Add sugar and dry yeast to the heated yogurt and water mixture, mix, cover the dishes and leave in a warm place for 15 minutes to activate the yeast. You should get a foam cap.
    Add sugar and dry yeast to the heated yogurt and water mixture, mix, cover the dishes and leave in a warm place for 15 minutes to activate the yeast. You should get a foam cap.
  3. To make the yeast mixture foam, proceed to the following: break the eggs into a separate bowl and whisk with a fork. Pour part of the egg mixture into the prepared yeast, leaving a little egg to lubricate the dough (about 2 tablespoons). Pour the egg-yeast liquid into the flour and start kneading the dough with your hands.
    To make the yeast mixture foam, proceed to the following: break the eggs into a separate bowl and whisk with a fork. Pour part of the egg mixture into the prepared yeast, leaving a little egg to lubricate the dough (about 2 tablespoons). Pour the egg-yeast liquid into the flour and start kneading the dough with your hands.
  4. As soon as the flour is mixed with the liquid ingredients, we will add butter in portions, carefully kneading the dough after each addition of a piece of butter.
    As soon as the flour is mixed with the liquid ingredients, we will add butter in portions, carefully kneading the dough after each addition of a piece of butter.
  5. The result should be a very pleasant, non-sticky and soft yeast dough. Roll it and put it in a clean bowl, greased with a few drops of vegetable oil.
    The result should be a very pleasant, non-sticky and soft yeast dough. Roll it and put it in a clean bowl, greased with a few drops of vegetable oil.
  6. Cover the bowl with the dough and leave in a warm place to rise. So that the dough rises after 40 minutes. Knead it again, cover the dishes and leave the dough for another 40 minutes (approximately) to rise again.
    Cover the bowl with the dough and leave in a warm place to rise. So that the dough rises after 40 minutes. Knead it again, cover the dishes and leave the dough for another 40 minutes (approximately) to rise again.
  7. At this time, we will do the stuffing. Everything went wrong here: at first I wanted to make buns with a bright pumpkin filling, but after adding sugar, I found that the puree turned out to be too liquid. After thinking about it, I added cottage cheese rubbed through a sieve, which gave the filling the desired consistency. And now in order: add sugar, cinnamon and half of the beaten egg to the pumpkin puree. Then rub the cheese through a sieve and mix with the filling. Try for sweetness, if the cottage cheese turned out to be too sour, add another 1-2 tablespoons of sugar.
    At this time, we will do the stuffing. Everything went wrong here: at first I wanted to make buns with a bright pumpkin filling, but after adding sugar, I found that the puree turned out to be too liquid. After thinking about it, I added cottage cheese rubbed through a sieve, which gave the filling the desired consistency. And now in order: add sugar, cinnamon and half of the beaten egg to the pumpkin puree. Then rub the cheese through a sieve and mix with the filling. Try for sweetness, if the cottage cheese turned out to be too sour, add another 1-2 tablespoons of sugar.
  8. And then the most interesting thing is the formation of buns in the form of a sheet. Divide the dough into equal balls, their size will depend on the size of future rolls and the amount of filling inside, focus on your taste. Sprinkle the work surface with a pinch of flour, roll out one ball into a thin square cake. There is no need to cut the cuttings, we will hide the uneven edges. Visually divide the square into four sectors. With a sharp knife, cut the dough (in two opposite sectors) into thin strips, as shown in the photo. The thinner the strips and the more of them, the more tender the buns-leaves will look.
    And then the most interesting thing is the formation of buns in the form of a sheet. Divide the dough into equal balls, their size will depend on the size of future rolls and the amount of filling inside, focus on your taste. Sprinkle the work surface with a pinch of flour, roll out one ball into a thin square cake. There is no need to cut the cuttings, we will hide the uneven edges. Visually divide the square into four sectors. With a sharp knife, cut the dough (in two opposite sectors) into thin strips, as shown in the photo. The thinner the strips and the more of them, the more tender the buns-leaves will look.
  9. Put the filling with a full dessert spoon on a sector not cut into strips.
    Put the filling with a full dessert spoon on a sector not cut into strips.
  10. Cover the filling with a second uncut piece of dough and carefully secure the dough outside. If the inside of the filling looks out, like mine, it's not scary, we'll hide it now under the weave.
    Cover the filling with a second uncut piece of dough and carefully secure the dough outside. If the inside of the filling looks out, like mine, it's not scary, we'll hide it now under the weave.
  11. We begin to "braid" the strips of dough, taking turns taking a strip from one sector, then from another. No, it's not difficult, and if you don't use a lot of flour for filing, the dough will hold together perfectly.
    We begin to "braid" the strips of dough, taking turns taking a strip from one sector, then from another. No, it's not difficult, and if you don't use a lot of flour for filing, the dough will hold together perfectly.
  12. "Braid" all the test strips in this way. It turned out to be a leaf. You like it, don't you? Now take the blank in your hand and use your fingers to additionally secure the dough, if necessary.
    "Braid" all the test strips in this way. It turned out to be a leaf. You like it, don't you? Now take the blank in your hand and use your fingers to additionally secure the dough, if necessary.
  13. We transfer the workpiece to a baking sheet covered with baking paper, and continue to form rolls-leaves. There is a certain distance from the workpiece. Cover the baking sheet and leave at room temperature for 20 minutes to rise. At this time, turn on the oven so that it warms up to 190-205 *C. Lubricate the surface of the rolls with beaten egg mixed with 1 tsp of water or milk.
    We transfer the workpiece to a baking sheet covered with baking paper, and continue to form rolls-leaves. There is a certain distance from the workpiece. Cover the baking sheet and leave at room temperature for 20 minutes to rise. At this time, turn on the oven so that it warms up to 190-205 *C. Lubricate the surface of the rolls with beaten egg mixed with 1 tsp of water or milk.
  14. Bake the buns for about 20 minutes or until tender. They should be ruddy. While the pastry is hot, its surface can be greased with butter, so the buns will become even softer and more beautiful. Now they look like autumn leaves!
    Bake the buns for about 20 minutes or until tender. They should be ruddy. While the pastry is hot, its surface can be greased with butter, so the buns will become even softer and more beautiful. Now they look like autumn leaves!
  15. Bon appetit)
    Bon appetit)
  16. Enjoy)
    Enjoy)
0 0 votes
Article Rating
       

Related posts:

Cakes with Cottage Cheese and Pudding Filling Recipe Cottage Cheese Buns “Curls” Recipe Buns with Cottage Cheese Recipe Buns with Cottage Cheese Recipe Buns with Cottage Cheese Recipe Buns with Cottage Cheese, Plums and Streusel Recipe Cheese Buns with Onion Filling Recipe Pies with Cottage Cheese Filling Recipe Open Buns with Pumpkin and Chicken Filling Recipe Pumpkin Buns with Boiled Condensed Milk Recipe Yeast Buns with Apricot Filling Recipe Pumpkin Rolls with Cottage Cheese Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments