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Print Recipe
Buns "November " with Cottage Cheese and Pumpkin Filling Recipe
"Beware of november!" Today's leaf fall should not be afraid, because these are yeast buns, which are very similar to autumn leaves.
Cook Time 180 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 180 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Prepare the ingredients: eggs and butter in advance, remove from the refrigerator to the products have become room temperature. Kefir mix with water and warm up to body temperature. Add a pinch of salt to the flour. Cottage cheese for the filling should be dry, so that the filling does not turn out too liquid.
    Prepare the ingredients: eggs and butter in advance, remove from the refrigerator to the products have become room temperature.
Kefir mix with water and warm up to body temperature.
Add a pinch of salt to the flour.
Cottage cheese for the filling should be dry, so that the filling does not turn out too liquid.
  2. In the heated mixture of yogurt and water, add sugar and dry yeast, stir, cover the dishes and leave in a warm place for 15 minutes to activate the yeast. There should be a foam cap.
    In the heated mixture of yogurt and water, add sugar and dry yeast, stir, cover the dishes and leave in a warm place for 15 minutes to activate the yeast. There should be a foam cap.
  3. The yeast mixture foamed, move on: break the eggs into a separate bowl and beat with a fork. Part of the egg mixture is poured into the prepared yeast, leaving a little egg to lubricate the dough (about 2 tbsp). Pour the egg-yeast liquid into the flour and begin to knead the dough with your hands.
    The yeast mixture foamed, move on: break the eggs into a separate bowl and beat with a fork. Part of the egg mixture is poured into the prepared yeast, leaving a little egg to lubricate the dough (about 2 tbsp). Pour the egg-yeast liquid into the flour and begin to knead the dough with your hands.
  4. Once the flour has combined with the liquid ingredients, we will add butter in portions, kneading the dough thoroughly after each added piece of butter.
    Once the flour has combined with the liquid ingredients, we will add butter in portions, kneading the dough thoroughly after each added piece of butter.
  5. The result should be a very pleasant, not sticky and soft yeast dough. Round it and transfer to a clean bowl, greased with a few drops of vegetable oil.
    The result should be a very pleasant, not sticky and soft yeast dough. Round it and transfer to 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 the dough rose after 40 minutes. Will knead it again will cover the dishes and leave the dough for another 40 minutes (approximately) to re-rise.
    Cover the bowl with the dough and leave in a warm place to rise. So the dough rose after 40 minutes. Will knead it again will cover the dishes and leave the dough for another 40 minutes (approximately) to re-rise.
  7. At this time, let's do the stuffing. Things didn't go according to plan here: at first I wanted to make buns with bright pumpkin filling, but adding sugar, I found that the puree was too runny. On reflection, I added cottage cheese, pureed through a sieve, which made the filling of the desired consistency. And now in order: to pumpkin puree, add sugar, cinnamon and half of the beaten egg. Then, wipe the cheese through a sieve and mix with the filling. Try for sweetness, if the cottage cheese was too sour, add another 1-2 tablespoons of sugar.
    At this time, let's do the stuffing. Things didn't go according to plan here: at first I wanted to make buns with bright pumpkin filling, but adding sugar, I found that the puree was too runny. On reflection, I added cottage cheese, pureed through a sieve, which made the filling of the desired consistency.
And now in order: to pumpkin puree, add sugar, cinnamon and half of the beaten egg. Then, wipe the cheese through a sieve and mix with the filling. Try for sweetness, if the cottage cheese was too sour, add another 1-2 tablespoons of sugar.
  8. And then the most interesting-forming buns in the form of a leaf. The dough is divided into equal balls, their size will depend on the size of future rolls and the amount of filling inside, focus on your taste. Singeing the work surface with a pinch of flour, roll one ball into a thin square cake. Trim cuttings are not necessary, uneven edges we hide. 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 delicate the buns-leaves will look.
    And then the most interesting-forming buns in the form of a leaf. The dough is divided into equal balls, their size will depend on the size of future rolls and the amount of filling inside, focus on your taste.
Singeing the work surface with a pinch of flour, roll one ball into a thin square cake. Trim cuttings are not necessary, uneven edges we hide.
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 delicate the buns-leaves will look.
  9. Spread a full dessert spoon of filling on the sector, not cut into strips.
    Spread a full dessert spoon of filling on the sector, not cut into strips.
  10. Cover the filling with the second not cut sector of the dough and carefully fasten the dough from the outside. If the inside of the filling looks out, as I have-it's not scary, we'll hide it now under the weave.
    Cover the filling with the second not cut sector of the dough and carefully fasten the dough from the outside. If the inside of the filling looks out, as I have-it's not scary, we'll hide it now under the weave.
  11. We begin to "braid" the strips of dough, taking turns taking the strip from one sector, then from another. No, it is not difficult, and if you do not use a lot of flour for podpyla, the dough is perfectly fastened.
    We begin to "braid" the strips of dough, taking turns taking the strip from one sector, then from another.
No, it is not difficult, and if you do not use a lot of flour for podpyla, the dough is perfectly fastened.
  12. "Braid" so all test strips. It turned out a leaf. Like, isn't it? Now take the workpiece in your hand and fingers additionally fasten the dough, if necessary.
    "Braid" so all test strips. It turned out a leaf. Like, isn't it? Now take the workpiece in your hand and fingers additionally fasten the dough, if necessary.
  13. We shift the workpiece on a baking sheet, covered with baking paper, and continue to shape the rolls-leaves. Of the workpiece have a distance. Cover the baking sheet and leave at room temperature for 20 minutes to rise. At this time turn on the oven to heat up to 190-205*C. The surface of the rolls to coat with beaten egg, mixed with 1 tsp of water or milk.
    We shift the workpiece on a baking sheet, covered with baking paper, and continue to shape the rolls-leaves.
Of the workpiece have a distance. Cover the baking sheet and leave at room temperature for 20 minutes to rise. At this time turn on the oven to heat up to 190-205*C.
The surface of the rolls to coat 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 rosy. While the baking is hot, its surface can be lubricated 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 rosy.
While the baking is hot, its surface can be lubricated 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)

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