Cheese Buns “Roses” Recipe
I love buns with cottage cheese and often bake them. In this recipe, I want to show not so much the preparation of the dough, but the way of cutting it into such beautiful roses.
Servings
24
Cook Time
120minutes
Servings
24
Cook Time
120minutes
Ingredients
Instructions
  1. Any thick yeast dough is suitable for these rolls. My favorite option is this one. Prepare a decoction. In the heated milk, dilute the yeast, add a little sugar and flour to make the dough thick as sour cream. Put in a warm place to approach.
  2. Add 2 eggs, melted butter, 100 g of sugar, an incomplete 1 tsp of salt, vanilla and, if desired, lemon zest to a suitable mass. Before adding eggs, I leave a small amount of them to lubricate the rolls. Pour the mixture into the remaining flour.
  3. Knead a rather steep dough and put it in a warm place to rise.
  4. From the approached dough, make about 24 identical balls and leave them to fit a little.
  5. Meanwhile, prepare the filling. To the cottage cheese (necessarily at room temperature) add an egg, 100 g of sugar, raisins and vanilla sugar. Everything is well mixed. If the cottage cheese is watery, you can add a little flour or semolina.
  6. Roll out each ball into a flat cake, put a little filling in the middle and make 3 incisions. It is better to divide it into parts of different sizes.
  7. Wrap one of the three parts (the smallest) around the cottage cheese and fasten.
  8. Then do the same with most of it. And we wrap the largest part of the cake last. The attachment point should be as low as possible at the base of the rolls, otherwise they will fall. Connect as tightly as possible, especially the last part.
  9. We give the buns a good fit, lubricate with egg and bake at a temperature of 170-180 degrees.
  10. This photo shows me relaxing and my buns are a little out of order)
  11. Well, for this picture, of course, I tried to choose a prettier one … Enjoy your tea!
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