Cottage cheese buns - delicious recipes for fragrant baking with cottage cheese. Yeast buns with cottage cheese

Calories: Not specified
Cooking time: Not indicated

What could be better than quick, simple, delicious recipes, and especially when it comes to. For some reason, some do not really want to master baking, being afraid of their fiasco in advance. But today we have an excellent recipe and step-by-step instructions for you - we cook unrealistically soft curd buns without yeast in 20 minutes. Do not hesitate, you will get buns for sure. They are airy in structure, the taste of the buns is just perfect, but how tender they are, they just melt in your mouth. Simplicity and fast process allow you to prepare buns for breakfast, snack or afternoon tea, and any time you want, 20 minutes and fragrant pastries on your table. If we have convinced you, we suggest that you go with us to the kitchen and prepare the products.

- cottage cheese - 260 g,
- milk - 30 ml,
- chicken eggs - 2 pcs.,
- table salt - a pinch,
- sugar - 45-50 g,
- vanillin - 2 g,
- odorless vegetable oil - 3 g,
- wheat flour - 250 g,
- baking powder - 15 g.

Recipe with photo step by step:

Turn on the oven, heat up to 180 degrees. To prepare quick curd buns, we take cottage cheese, in our version we use homemade cottage cheese. If you do not have homemade cottage cheese, take store-bought, pasty. If you are using homemade cottage cheese, prepare a blender bowl. Pour all the measured amount of cottage cheese into the bowl, pour 20 ml of milk into the same place, start the chopper, turn the granular cottage cheese into cream at high speeds.




We shift the tender curd mass into a deep plate, drive in two chicken eggs there.




Immediately pour a portion of granulated sugar, to balance the taste, throw a bit of salt. At this stage, add vanilla / vanilla essence.




We mix the ingredients until completely combined, to do this quickly and easily, we take a mixer to help. At medium speed, in just a few seconds we make a homogeneous mass.






Sift flour into a separate deep container, combine it with baking powder, mix. Now pour the flour into the curd base in portions, continue to mix well.




As a result, we get a very soft dough that sticks to our hands. Don't worry, this is how it should be, if the dough sticks to your hands, you did everything right.




Since we turned on the oven in advance, it is already fully warmed up with us. We take the form, cover with baking paper or foil. We moisten our hands a little with water, form portioned blanks from the dough, put them in a baking dish.




We send the buns to the oven, give 12-13 minutes for baking, after which we take them out and grease them with milk / cream, sprinkle with a little sugar, return to the oven for one minute.






That's all, quick buns are ready, serve to the table.




Bon appetit!

You can also bake

To be honest, when I started making these buns for the first time, I was somewhat afraid for the result. Lush buns made from cottage cheese and without yeast? Sounds very doubtful. However, watching how not the most even balls of cottage cheese dough are magically rounded into the most delicious ruddy donuts, there was no trace of my doubts! The recipe is very simple and fast. It turns out really very soft, tender and airy curd buns, like fluff. In 5 minutes you will have the dough ready, and another 15-20 minutes will be required for baking. And the best part is that these buns simply cannot fail! Try it!

Ingredients:

• cottage cheese (2-9%) - 250 g,
• eggs - 2 pcs.,
• sugar - 4 tbsp. l.,
• vanillin - 0.5 sachet,
• baking powder - 1 pack. (10 g),
• salt - a pinch
• flour - 200 g,
• milk + sugar - for the tops of the buns.

How to make cottage cheese buns

The dough for buns is kneaded instantly, so first of all we turn on the oven at 180 degrees, and only after that we start preparing the dough. We spread the cottage cheese in a bowl and knead a little, just so that it does not lie in a whole briquette. Just a couple of movements with a fork will be enough. The fat content of cottage cheese can be any, I have these buns, even with low-fat cottage cheese, they turn out great. Add eggs to the bowl.

Next, salt the cottage cheese with eggs, add sugar. Here I note that with the indicated amount of sugar, the buns are not very sweet. In this version, you need to either sprinkle them with additional sugar (which I will do later), or serve them with something sweet, with jam or condensed milk, for example. If you want to get sweeter buns, add another 1-1.5 tbsp to the dough. l. Sahara.

Following the sugar, we send vanillin to the bowl.

And, armed with a fork or blender, knead a thick, sticky dough. With a blender, it is kneaded in just a couple of minutes. If you knead the dough by hand, it will take a little more time. At the same time, at first it is more convenient to knead the dough with a spoon, then you can knead with your hands, but be sure to moisten them with water first, otherwise nothing will work.

We coat the baking sheet with oil or cover it with baking paper (if you are not sure about the quality of the paper, be sure to additionally oil it). Then, with wet hands, we pinch off a small piece of dough and give it the shape of a ball. If the balls are not quite even and with "wrinkles" - it's not scary. During the baking process, they will expand and round. I got 9 balls.

We load the baking sheet with the buns in the oven and bake them until lightly browned. The baking time depends on your oven. My current assistant completed the task in 17 minutes, her predecessor needed 12 minutes. Therefore, I advise you not to go far from the oven and look periodically at the readiness of the buns. Do not open the oven door, of course. Spying on buns through glass.

From the list of ingredients, we only need to attach milk, and now it’s his turn. As soon as the buns are lightly browned, remove the baking sheet from the oven. Quickly grease the buns with milk and sprinkle them with sugar. Hot buns absorb milk instantly, so you need to do everything very quickly, otherwise the sugar will not stick to the top.

We return the sugared buns to the oven for another 3-7 minutes. - and the miracle buns are ready! Very lush, airy, with a delicious sugary top. It's impossible to break away!

When we hear about buns with cottage cheese, we immediately remember our favorite cheesecakes from childhood. Today there are different ways to prepare this delicious pastry. So, cottage cheese can be used as a filling or bake buns from cottage cheese dough. For the preparation of such a delicacy, yeast dough is most often used - it is soft and tender. To speed up the process, you can take a baking powder or even buy puff pastry.

Lush buns with cottage cheese in the oven

Milk-based cottage cheese buns are very tender, fluffy and appetizing. For the recipe, take dry cottage cheese with a fat content of more than 9%. If the curd product is wet, then it must be squeezed out and rubbed through a sieve. Then the pastry will turn out lush, tender, and not like a sole.

Ingredients:

• a cup of milk;
• half a pack of butter;
• two tablespoons of dry yeast (30 g fresh);
• 260 g of granulated sugar (110 g per dough);
• three eggs (one per dough);
• two tsp vanilla powder (half in the dough);
• three cups of flour;
• 420 g of cottage cheese.

Cooking method:

1. Start the process by making the dough. To do this, warm the milk a little, add yeast, 50 g of sweet sand and three tablespoons of flour to a warm drink. Cover the container and leave for 20 minutes.
2. While the dough is rising, you can mix the other ingredients of the dough. Rub the butter with the remaining sugar of both types, as well as the egg.
3. Combine the dough with the butter mixture, add the flour and knead the dough. If the flour base is very sticky to your hands, then add a little more flour.
4. Cover the dough and leave it warm for 50 minutes.
5. For the filling, mix the curd product with an egg and two types of sugar until smooth.
6. If the dough has doubled in size, you can start making pies. You can make buns in the form of cheesecakes, roses, or just make a regular pie with a filling inside.
7. Grease a baking sheet, spread the buns on it, coat them with beaten yolk, wait 10 minutes and bake for 30 to 40 minutes (temperature - 200 ° C).

From yeast dough

Any kind of yeast dough buns are especially magnificent. In this recipe, we will not make the curd filling, but immediately knead the dough on the curd.

Ingredients:

• 85 ml of milk;
• two tsp yeast;
• half a cup of granulated sugar;
• two eggs;
• 75 g butter;
• 370 g flour;
• 170 g of cottage cheese;
• zest of one lemon.

Cooking method:

1. In warm milk, stir the yeast, 50 g of sweet sand and the same amount of flour. Leave for 15 minutes for the dough to rise.
2. Whisk the eggs with the remaining sugar, then add the melted butter, cottage cheese and zest.
3. If the dough is ready, then mix it with the curd mass and knead the dough with the remaining flour.
4. Blind buns of any shape and bake for half an hour (temperature - 200 ° C).

With sour cream filling

Homemade recipes for delicious pastries can be replenished with a recipe for buns in sour cream filling. The secret of their preparation lies in the sour cream sauce that is poured over the hot muffin, which makes it soft and even sweeter in taste.

Ingredients:

• 460 g flour;
• one egg;
• 120 g of granulated sugar (40 g for sauce);
• half a cup of milk;
• 75 g butter;
• 280 ml sour cream (80 ml for the dough);
• 35 g yeast (fresh);
• a pack of cottage cheese.

Cooking method:

1. In warm milk, dilute the yeast, a little flour and 0.5 tsp. sweet sand. Put the dough in a warm place for 40 minutes.
2. Mix the remaining flour and sugar, combine the dry ingredients with melted butter and sour cream, then pour in the dough. Knead the dough, cover and let it rest for 15 minutes.
3. For the filling, mix sugar with cottage cheese and egg.
4. Roll out the base for baking, distribute the curd filling and roll everything up. Cut it across to make curls out of each piece.
5. Put the blanks on a baking sheet, grease them with yolk and bake for 40 minutes (temperature - 200 ° C).
6. For a sweet sauce, simply combine sour cream and sweetener. As soon as the pastry is ready, immediately pour it with sour cream filling.

Cottage cheese buns "Like fluff"

You can make fluffy curd buns without the participation of yeast. Just take high-quality sour cream and good cottage cheese.

Ingredients:

• 380 g flour;
• three eggs;
• 1 tsp baking powder;
• half a cup of sweet sand;
• 60 ml of milk;
• 520 g of cottage cheese.

Cooking method:

1. Mix the curd product with sugar, eggs and flour.
2. Knead the dough by adding the ripper and leave for 20 minutes.
3. Then mold the curd balls and bake for 25 minutes (temperature - 180 ° C).

Quickie with raisins

Sweet pastries mean not only a delicious treat, but also a long process of its preparation. But if you use not yeast, but puff pastry for the base, then you can prepare a dessert in just an hour.

Ingredients:

• packaging of puff pastry (yeast);
• 380 g of dry cottage cheese;
• a glass of raisins;
• half a glass of flour;
• an egg plus two yolks;
• a spoonful of sour cream;
• 1 tsp cinnamon;
• 130 g sugar.

Cooking method:

1. Defrost the dough, soak the raisins in water, and pass the cottage cheese through a sieve.
2. For the filling, shake the yolks with sugar, add cottage cheese, sour cream and raisins, mix until smooth.
3. Cut out small rectangles from the rolled out dough. Put the filling on half of the base and cover the second, forming a "pocket". Make cuts on the workpiece, but not too deep, and grease the surface with an egg and cinnamon.
4. Preheat the oven to 180°C and place the buns in it for half an hour.

From puff pastry

Buns with puff pastry cottage cheese are an opportunity to please your loved ones with fragrant and tasty pastries.

Ingredients:

• ½ kg of puff pastry;
• two tablespoons of sour cream;
• a pack of cottage cheese;
• sugar to taste;
• egg;
• vanilla;
• 160 g of any dried fruit.

Cooking method:

1. You don’t have to knead the dough, as it is already sold ready-made, you just need to defrost it. For the filling, you can take any dried fruit, but it turns out especially delicious with raisins, dried cranberries and cherries.(take an equal amount of each ingredient).
2. For the filling, it is better to pass the cottage cheese through a sieve, pour dried fruits with hot water and leave for five minutes. Then combine the prepared ingredients by adding the egg and sour cream. Sugar in this case is not required, since dried fruits are already sweet.
3. Roll out the dough into a rectangular layer and spread the filling over it. Wrap the workpiece with a roll and cut it into small portions.
4. Brush the buns with beaten egg and bake at 180°C.

Buns "Rosochki" with cottage cheese

Cottage cheese buns "Rosochki" will conquer all gourmets not only with their great taste, but also with their original appearance. We will use cottage cheese as a filling, and to diversify the recipe, you can add lemon zest, any berries and dried fruits.

Ingredients:

• 630 g flour;
• 240 ml of milk;
• two eggs;
• a cup of sugar (half for the filling);
• 30 g of yeast;
• half a pack of oil;
• ½ kg of cottage cheese;
• 30 g lemon peel;
• 80 g raisins.

Cooking method:

1. In warm milk, dilute the yeast, 140 g of flour and 60 g of sweet sand.
2. Whisk the eggs and butter with the remaining sweetener.
3. As soon as the dough rises, mix it with the flour mass and knead the dough. Leave it warm for 45 minutes.
4. Put raisins, zest and sugar into the curd product.
5. Divide the dough into pieces, approximately 60 g each.
6. Flatten each and make six notches in the resulting round. In the middle, put a spoonful of the filling, which you wrap with “petals” through one. Then wrap the remaining "petals" around in a circle - you should get a "rose". There is no need to hide the filling in the dough.



Delicious buns can be made with cottage cheese and poppy seeds, and if you pour them with creamy impregnation, you get an even more appetizing dessert.

Ingredients:

• a cup of milk;
• 140 g of sugar;
• two glasses of flour;
• 260 g of cottage cheese;
• two tsp baking powder;
• a bag of vanilla sugar;
• 90 g poppy;
• 30 g of oil;
• three tablespoons of cream;
• half a glass of sunflower oil.

Cooking method:

1. Pour poppy seeds into a saucepan, pour in half of the milk and add two tablespoons of sweet sand. Put the ingredients on the fire and boil them for seven minutes. Then cool.
2. Mix the rest of the milk with flour, ripper, cottage cheese, two types of sugar, and sunflower oil. The dough can be kneaded with a mixer.
3. Apply the filling to the rolled base layer and wrap it with a roll. Cut the workpiece into equal pieces and place them on a baking sheet.
4. Bake for 30 to 40 minutes at 180°C.
5. Mix the butter with cream, bring them to a boil and brush the finished pastries with the sauce. Return the buns to the turned off oven and keep them there for 20 minutes.

If you still didn’t manage to knead a good dough, it turned out to be weak and not suitable for making buns, don’t be upset! Indeed, in this case, you can bake a pie with curd filling inside. Great alternative and less hassle.

We have collected for you recipes for buns with cottage cheese - delicious, fragrant: with raisins, dried fruits, delicate sour cream filling. Choose!

• Flour - 500 g
• Dry yeast - 12 g
• Milk - 200 g
• Salt - 0.5 tsp
• Sugar - 3 tablespoons
• Vegetable oil - 2 tbsp.
• Butter - 100 g
• Cottage cheese - 0.3 kg
• Egg (for filling) - 1 pc.
• Sugar (for filling) - 100 g
• Vanilla sugar - 1 tsp
• Sour cream - 200 g
• Powdered sugar - 100 g

First you need to prepare the yeast dough. To do this, you immediately need to do the dough. Grind fresh yeast with 1.5 tbsp. sugar, mix with one glass of warm milk, the sugar should completely dissolve. Leave the yeast to ferment for 5 minutes. in a warm place.

While the yeast is rising, melt the butter over medium heat, grind the eggs with sugar, add salt and mix everything well with the remaining warm milk until the sugar crystals dissolve.

When the dough has come up, add eggs with sugar and milk to it. Gradually sift the flour there, constantly mixing, at first you can use a spoon, and when the dough becomes thicker, then mix with your hands. After all the flour is covered, add vegetable oil there and mix again.

Transfer the thoroughly mixed dough into a deep bowl, pre-greased with vegetable oil, cover with a clean dry cloth and leave in a warm place for 25 minutes. When the dough comes up, gently knead it with your hands and leave for another 10 minutes.

Then knead the dough well, if it sticks to your hands a little - it's okay. The dough is ready.

Cottage cheese for the filling is better to take more dry. The curd filling should be prepared just before laying out so that it does not dry out. Put the cottage cheese in a deep bowl, add the egg, sugar and vanilla sugar.

Then mix everything well with a fork to form a homogeneous mass.

Put the dough on a large cutting board and use a rolling pin to roll out into one large layer. Lubricate the board and rolling pin with vegetable oil so that the dough does not stick.

Spread the curd filling in an even layer on the rolled out sheet of dough, smoothing it so that it covers the entire area of ​​​​the sheet.

After that, gently roll the dough into a roll and cut into pieces about 2-3 centimeters thick.

Line a baking sheet with parchment paper and lay the cut pieces of roll on it so that the distance between them is about four centimeters.

Preheat the oven, put a baking sheet with buns there and bake at a temperature of 180 C for about twenty-five minutes, until a golden color appears.

Transfer the finished buns to a plate. Beat sour cream well with powdered sugar and put on top, on hot buns.

You can sprinkle cinnamon on top of the sour cream. Buns with cottage cheese from yeast dough are ready!

Recipe 2: puff buns with cottage cheese and dried fruits

• 450-500 g puff yeast dough;
• 200-250 g of cottage cheese;
• 70-100 g dried fruits;
• 2 tbsp. l. granulated sugar;
• 2 eggs;
• 1 tsp poppy;
• 1 tsp sesame.

Cool the buns on the wire rack and enjoy tea drinking in a pleasant company.

Recipe 3: yeast buns with raisins and cottage cheese

• Milk - 250 milliliters
• Dry yeast - 10 grams
• Butter - 100 Grams
• Curd - 450 Grams
• Raisins - 100 Grams
• Egg - 3 Pieces
• Sugar - 1 Cup
• Flour - 4 cups
• Sour cream - 2 Art. spoons
• Vanilla sugar - 1 teaspoon
• Salt - 1 Pinch
• Yolk - 1 Piece

In warm milk, pour 1 tablespoon of sugar, yeast and 3 tbsp. spoons of flour. Stir until completely dissolved. Leave the mixture for half an hour in a warm place.

In another bowl, mix 2 eggs, 100 g of sugar and 100 g of soft butter. Whip the ingredients into foam.

Now combine the dough from the first step with the egg mass. Stir. Also add vanilla sugar and salt.

Sift 3 cups of flour into the mixture. Then knead the dough so that it does not stick to your hands. Also add 1 tbsp. a spoonful of vegetable oil. Leave the dough for 2 hours in a warm place under a towel.

While the dough is resting, prepare the filling. Rub the cottage cheese through a sieve. And add an egg to it, half a glass of sugar, a little vanilla sugar, mix everything.

Pour raisins with hot water for half an hour, and then dry. Next, add it to the curd, mix.

Lay parchment paper on a baking sheet. Roll out the risen dough and cut into small pieces. Roll out the balls and, flattening a little, lay them on a baking sheet.

With a glass, make indentations in each cheesecake, and put the filling in the middle. Lubricate the dough with a mixture of beaten yolk and a spoonful of milk. Leave the dough to infuse for 15 minutes.

Preheat oven to 180 degrees. Bake for 25 minutes, serve still warm.

Recipe 4: rose buns with yusum in milk (with photo)

Beautiful and tasty buns with raisins and cottage cheese inside framed with "petals" of yeast dough.

• milk - 250 ml,
• eggs (2 in the dough, 1 in the filling) - 3 pcs,
• sugar (100 g for the dough, 100 g for the filling) - 200 g,
• drain. butter (or margarine) - 100 g,
• flour (approximately) - 600-700 g,
• vanilla sugar (1 sachet for dough, 1 for cottage cheese) - 2 sachets,
• yeast (fresh or dry 2 tsp) - 25 g,
• cottage cheese - 500 g,
• raisins - 100-150 g,
• lemon zest (optional, in the dough),
• salt (incomplete) - 1 tsp

Pour boiling water over raisins in advance, leave to swell.

I'm preparing the steam. We heat the milk to 40 degrees, add yeast, sugar and a glass of flour. Mix and send a warm place to approach.

We are preparing a treat. Melt the butter, cool a little. Add eggs, sugar, vanillin, salt to the butter. Let's mix.

Opara came up. We add muffin to the dough. We mix. Gradually add the remaining flour and knead quite a stiff dough. We put it in a warm place to rise.

We are preparing the stuffing. In warm cottage cheese, add an egg, vanilla sugar, sugar (100 g) and raisins (without water). We mix. If the cottage cheese is liquid, you can add flour or semolina.

The dough has risen. We sculpt about 24 identical balls and leave them to approach a little.

We roll out the cake, make 3 cuts so that the parts are slightly different, one part is slightly larger than the other.

We put the curd filling in the middle.

We wrap the smallest of the three parts around the cottage cheese and fasten it.

Then we do the same with the larger part. And last we wrap the largest part of the cake. The bonding point should be as low as possible, at the base of the buns, otherwise they will fall. We connect as tightly as possible, especially the last part. Rose is ready.

Let the buns go well. Add some milk to the yolk. Stir and brush the buns.

Bake at 180 degrees C until golden brown.

Recipe 5: buns with cottage cheese in sour cream filling

An important nuance in the preparation of these buns is that we grease almost ready buns with sour cream and bake them until cooked. It is sour cream that gives this incredible tenderness to buns. I also added a little orange zest to the filling, it turned out more fragrant, but you can replace it with vanillin or lemon zest, it will also be delicious.

• Milk - 175 ml
• Fresh yeast - 20 g
• Wheat flour - 350 g + 30 g for dusting
• Butter - 75 g
• Sugar - 2 tablespoons
• Rust oil - 1 tsp

• Curd - 400 g
• Chicken eggs - 2 pcs.
• Butter - 50 g
• Raisins - 50 g
• Sugar - 50 g
• Orange peel - 1 tbsp

• Sour cream 20% - 1 cup
• Sugar - 1 tbsp

Let's start with the preparation of the brew. To do this, mix yeast and 1 tbsp in warm milk. sugar, put in a warm place for 15 minutes, until the “cap is raised”.

Sift flour into a bowl, add the remaining sugar, soft butter, mix.

Pour in the brew and mix well.

Knead into a smooth elastic dough. Lubricate a clean bowl with vegetable oil, put the finished dough into it, cover with a towel and put it in a warm place for 1 hour.

To prepare the filling, mix cottage cheese, soft butter, sugar, zest, 1 egg and 1 protein (leave the yolk for lubrication), and raisins.

After about an hour, our dough should “fit” well, it should look like this.

Now it should be well kneaded, releasing all the air.

Sprinkling the table with flour, roll out the dough into a large rectangle 1-1.5 mm thick.

Distribute the filling evenly.

Roll tightly into a roll.

Cut into pieces 2-3 cm thick.

Lay the blanks on a baking sheet lined with parchment.

Lubricate with egg yolk and bake at 180 degrees for 20-25 minutes, until golden brown.

We take out the almost ready buns, immediately grease them with hot sour cream mixed with sugar, and send them to the oven for another 5 minutes.

Remove buns from oven and cool completely. Buns with cottage cheese in sour cream filling are ready.

Recipe 6, step by step: curd buns for breakfast

• 250 g flour
• 250 g cottage cheese
• 50 g sugar
• 2 eggs
• 8-10 g baking powder
• 1 tsp vanilla sugar
• a pinch of salt

Cottage cheese, sugar, salt punch with a blender.

Add eggs and vanilla sugar, mix.

Pour the flour mixed with baking powder and sifted, mix. The dough comes out thick and sticky. Form buns with wet hands.

Place them spaced apart on a baking sheet lined with parchment paper or a baking mat.

Bake in a preheated oven at 190 for about 20 minutes. I baked for 15 minutes, the buns rose and baked well, and then turned on the convection for 2-3 minutes to brown them.

Recipe 7: cottage cheese buns and ready-made puff pastry

Puff pastry buns with cottage cheese and cheese come out very fluffy and tasty. The filling is very tender, with a slightly salty aftertaste.

• Yeast-free puff pastry (ready-made, defrosted) - 500 g
• Curd 9% - 200 g
• Hard cheese - 200 g
• Egg - 1 pc.

Prepare the ingredients for puff pastry buns with cottage cheese and cheese.

How to cook puff pastry buns with cottage cheese and cheese: Spread the dough. Cut out circles (with a glass, mug, etc.). Do not discard dough scraps.

Put all the circles of dough into a silicone mold.

Grate cheese on a coarse grater.

Add the egg to the cheese.

Add cottage cheese to cheese with egg. Mix well. The filling is ready.

Spread the filling in equal portions on the dough in molds.

Put the scraps of dough on the filling, covering it.

Press the edges of the buns with a fork and prick the top of the dough.

Put the puff pastry buns with cottage cheese in a preheated oven for 30 minutes at 180 degrees.

Puff pastry buns are ready. Bon appetit!

Step-by-step instructions for instant cottage cheese buns:

1. Grind cottage cheese with sugar so that there are no lumps.
2. Chop the room temperature butter with a knife and add to the curd.
3. Crack the eggs and add to all ingredients.
4. Mix everything thoroughly.
5. Sift flour through a sieve, enriching it with oxygen and mix with baking powder.
6. Combine the flour with the curd mass and knead the airy and soft dough.
7. Roll it out with sausage and cut into 6 pieces. If you want small buns then divide into 8-10 parts.
8. Form each part into a ball.
9. Grease a baking sheet and lay out the buns. If desired, coat the top of the products with an egg and sprinkle with sesame seeds.
10. Place a baking sheet in a preheated oven to 200 ° C and bake for 20 minutes.

Wonderful cottage cheese buns, both tasty and beautiful in design, and easy to prepare. They are sure to please both kids and adults.

Ingredients:

• Fresh yeast - 50 g
• Milk - 0.5 tbsp.
• Eggs - 3 pcs. in the dough, 2 pcs. for stuffing, 1 pc. for brushing the buns
• Sugar - 100 g per dough, 4 tbsp. into the stuffing
• Salt - a pinch
• Butter - 125 g
• Vegetable oil - 3 tbsp.
• Flour - 3 tbsp.
• Curd - 400 g
• Vanillin - 1 tsp

1. Mash yeast with 1-2 tbsp. sugar, mix with warm milk, sift 1 tbsp. flour, mix, cover with a towel and put the dough in heat.
2. Add beaten eggs with sugar and melted butter to the approached dough. Sift the flour and knead the dough with your hands. Salt, pour in vegetable oil and knead the dough for 3-4 minutes. Cover with a towel and place in a warm place for 15-20 minutes.
3. For the filling, rub the cottage cheese with sugar, vanilla and egg. If the cottage cheese is wet, then remove the moisture first.
4. Knead the risen dough with your hands and divide into medium pieces, which are formed into a rectangular cake.
5. Put 1.5-2 tbsp on the middle of the cakes. curd filling and pinch the edges.
6. Lay the buns on a baking sheet, leaving 4-5 cm between them so that they do not stick together during baking.
7. Preheat the oven to 160°C and bake the buns for 25 minutes.

Ingredients:

• Flour - 360 g
• Soda - 1.5 tsp
• Starch - 0.5 tsp
• Curd - 180 g
• Butter - 60 g
• Sugar - 70 ml
• Raisins 100 g
• Milk - 120 g
• Eggs - 2 pcs.
• Salt - a pinch
• Egg yolk (for greasing buns) - 1 pc.

1. Sift flour, soda and starch. Add sugar and salt and stir.
2. Place cottage cheese and soft butter in a blender and beat until smooth.
3. Add the egg with milk and scroll again.
4. Combine curd liquid with dry ingredients.
5. Knead an elastic dough that does not stick to your hands.
6. Soak the raisins in boiling water, dry with a paper towel and add to the dough.
7. Divide the dough into small pieces, such as you want the buns to be.
8. Shape them into rounds and place them on a greased baking sheet.
9. Lubricate with yolk and put in a preheated oven to 200 degrees for 20 minutes.
10. Check readiness with a wooden stick, because. Baking times may vary depending on the size of the items.
11. The most delicate curd buns are ready.

Ingredients:

• Puff pastry - 500 g
• Curd - 300 g
• Eggs - 1 pc.
• Sugar - 100 g
• Dried apricots - 50 g
• Milk - 1 tbsp for brushing the buns

1. Remove the puff pastry from the package and leave to thaw at room temperature. Do not use a microwave, it will permanently spoil the product.
2. Grind cottage cheese through a sieve.
3. Beat eggs with sugar and add cottage cheese. Stir.
4. Wash the dried apricots, finely chop and add to the curd filling.
5. Roll out the dough into a thin layer about 5 mm thick and cut into equal squares.
6. Put the filling on one edge, tuck the second edge and fasten them so that you get a triangle.
7. Grease a baking sheet with oil and lay out the buns. Lubricate them with oil and put in a preheated oven to 180 ° C for 20 minutes.
8. Cool soft curd buns on a baking sheet and serve with milk or fresh tea.