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.
Next, add 50 gr. very soft butter. Beat the mixture well again.
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.
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.
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.
Shape the buns.
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).