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 of 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!

Remember the children's cartoon about Carlson, where he poked cheesecakes from the housekeeper? It's strange, but he called them buns, but the buns are completely different, I'll teach you how to cook them later. But I propose to cook these famous favorite cheesecakes with cottage cheese now with me. Of course, it’s easier to buy ready-made in the store, but homemade is always much tastier. After all, they are prepared with love. These round sweet pies with an open curd filling have been prepared since the time of the ancient Slavs. The recipe has changed many times, there are a lot of them: both with curd dough and with puff, but still classic curd cheesecakes are prepared from yeasty pastry dough in a sponge way. You can also put different fillings: with jam, custard, with berries and fruits, mushrooms and potatoes. Whatever fillings they come up with, all the same, cheesecakes are always associated precisely as rich lush cheesecakes with cottage cheese.

Recipe for homemade cheesecakes:

Dough:

• Milk - 1 cup 250 ml
• Yeast - 40g fresh pressed or 10g dry
• Sugar - 0.5 cups
• Salt - a pinch
• Eggs - 2 pcs.
• Butter - 100g
• Flour - 3.5-4 cups

Curd stuffing:

• Cottage cheese - 400-500g
• Sugar - 0.5 cups
• Egg - 1 pc.
• Sour cream - 2 tbsp. l.
• Vanilla sugar - 1 tsp
• Raisins or other dried fruits, candied fruits can be added to cottage cheese - 100g

Lubricate:

• Yolk of one egg
• Milk - 1 tbsp. l.

How to cook cheesecakes with cottage cheese?

Dough for cheesecakes

In order for cheesecakes with cottage cheese to turn out lush, the main thing is to properly prepare rich yeast dough from these components. I talked about it in detail on my blog. Therefore, I will not repeat myself. Or, as an option, you can buy a ready-made one, I saw it in Amstor, it is sold in packages.

Curd filling for cheesecakes

The dough is not prepared in one minute, it needs time to approach, distance, and this is two hours, at least. During this time, prepare the filling of cottage cheese.


In order for the filling to be tender, the cottage cheese must be taken soft, of medium fat content. But it is important that it is not dry and always fresh. Cottage cheese must be rubbed through a sieve. This procedure can be done with a blender, then it will be like a cream. But it seems to me that if rubbed through a sieve, the filling will be more airy.


Next, put sugar, vanilla sugar, egg into the cottage cheese, and mix gently.


Some housewives add sour cream, butter and a tablespoon of starch to the mass. I would add sour cream and butter if the cottage cheese is low-fat, and an extra spoonful of starch or flour if the curd filling is too liquid. I believe that if the cottage cheese is well grated, it will be quite tender.

The taste of the filling can be enriched with raisins or candied fruits. Raisins should be washed, sorted out from debris and first poured with enough hot water, but not boiling water. Set aside for 30 minutes. Then drain the water and dry the raisins on a kitchen towel, or leave the sieve to dry. Here is such a dried raisins to interfere with the curd mass. The filling for cheesecakes with cottage cheese is ready!


Punch down the risen dough, put it on the table and divide it into pieces. You can roll it into a long baguette and cut it, and it's easier to blow the balls. Usually with this amount of ingredients for this recipe, I get 21 medium-sized cheesecakes.
I save time by immediately laying out and shaping the pies on the surface of the baking sheet on which I will bake. I lay out the balls at a distance of about 4-5 cm from each other, each ball of dough must be flattened, forming a cake. Then I make notches with the bottom of the glass, where I will put the filling later. See that the bottom of the recess is not very thick, the thinner the better. So that the bottom of the glass does not stick to the dough, it is better to dip the glass in flour or grease with vegetable oil.

Tip: form cheesecakes in small batches, two or three pieces, otherwise, while you stuff the cheesecakes with cottage cheese, the rest will already take on their original form again, such is the property of yeast dough.

Spread the filling, about one tablespoon per bun. Let stand 15-20 minutes for the pieces to rise. Grease with yolk on top to form a golden crust. During this time, I turn on the oven to warm up to 180 ° C. Everything, now you can bake.

After 25 minutes, the browned fragrant homemade cheesecakes with cottage cheese from yeast dough are ready. Do not eat hot muffin, it is bad for the stomach, let it cool a little under a towel and enjoy fragrant homemade cakes.

Cottage cheese pastries are associated with summer holidays at the grandmother's in the village. The sweet aroma lured the whole family to gather at the same table and enjoy donuts with cottage cheese over a cup of tea. Hot buns melted in your mouth! Even an inexperienced hostess can cook cottage cheese buns.

Classic recipe

Not every housewife can handle yeast dough. If you follow the instructions exactly, then for lunch you can please your household with delicious and healthy rich buns with cottage cheese.

Put the steam on first. Opara is the yeast part of the dough. Dissolve the yeast in milk, add 20 g of sugar and stir until completely dissolved. Add flour about 50 g and cover the bowl with the dough with a lid or towel. Place the container in a calm place for 10 minutes. The readiness of the dough can be checked when an air cap forms on top.

The second step is to prepare the sweet part. Mix an egg with a tablespoon of sugar, add vanilla or almond flavor. Heat the butter in the microwave until soft, mix with the egg mass. The treat is ready.

The cap of bubbles has risen - now mix the two halves of the dough and gradually add the flour to the bowl, stirring with a spoon. Move the thick dough to the table and knead with your hands, sprinkling with flour.

The dough should rise and increase in volume. Wrap the bowl in a warm towel and cover with a lid. Leave some space as the yeast cap may remain on the lid.

While the dough is resting, prepare the cheese filling. Beat half the egg (the other half is useful for lubrication), beat with sugar. Grind cottage cheese with a blender or grind 2 times on a sieve so that there are no lumps. Combine the curd mass with the egg, add vanilla extract for flavor.

The dough is ready. For convenience, roll out the dough in the shape of a rectangle and cut into identical oblong triangles. Place a spoonful of the filling at the base and roll into a croissant shape. Wrap the side ponytails to the side.

Line a baking sheet with parchment paper and spread out the small donuts. To form a golden crust, brush with a beaten egg using a culinary brush. Leave the cottage cheese buns for another 20 minutes in a warm place.

Preheat the oven to 200 degrees. Place the tray in the already hot oven. Bake 30 minutes. Readiness can be determined by a ruddy crust and an amazing smell that is distributed throughout the kitchen.

Recipe for buns with cottage cheese in sour cream filling

The creamy taste of this pastry is reminiscent of sour cream buns. The combination of delicious toppings in one recipe drives the taste buds crazy. Can Sinabon buns compare to your favorite grandmother's pastries? Try it yourself.

Ingredients:

• sour cream - 200-250 g;
• cottage cheese - 300 g;
• sugar - 100 g;
• yeast - 25 g;
• margarine - 70-100 g;
• eggs - 2 pcs;
• flour - 500-600 g;
• milk - 100-150 ml.

Cooking time: 2 hours.

Calories / 100 g: 350 kcal.

Prepare sweet dough. Mix milk, yeast, flour and sugar for dough. Wait for the formation of a cap and add the rich part with egg and margarine. Pour the flour into the liquid mass and knead a soft dough. Put in a cold oven - there are definitely no drafts.

While the dough is rising, prepare the filling for the buns: mix the chopped cottage cheese with sugar and an egg. The higher the fat content of the curd, the more tender the baked goods will turn out.

When the dough has risen, roll it out and lay out all the stuffing.

Roll into a roll and cut into small pieces.

Arrange the curd snails on a baking sheet so that they do not touch each other. If you put the bun close to each other, then you will get a large cottage cheese pie.

Bake 40 minutes.

While the buns are in the oven, prepare the buttercream filling. Whip sour cream with sugar and vanilla. Pour milk cream over hot buns. Enjoy the creamy taste with vanilla flavor!

Puff "ears" with cottage cheese and cinnamon

A worthy replacement for rich pastries is puff pastry buns with cottage cheese and cinnamon. At any time in any supermarket you can buy a package of frozen semi-finished products. You just have to use the right recipe!

Ingredients:

• puff pastry - 1 pack;
• cottage cheese - 300 g;
• sour cream - 30 g;
• egg - 1 pc;
• cinnamon - 15 g;
• sugar - 60 g.

Cooking time: 1 hour.

Calories / 100 g: 300 kcal.

Reduce cooking time by using ready-made dough. It is only necessary to roll it out and lay the filling. Sprinkle the table with flour to prevent the dough from sticking.

Grind curd. The less lumps you feel, the better. You can use cottage cheese or commercially available baking powder. Take ricotta, beat with icing sugar and a gentle cream is ready. But for a classic filling, add sour cream, sugar and an egg to the cottage cheese.

Roll out the dough and sprinkle with cinnamon. Then grease the finished layer with the filling, twist two rolls on both sides like ears cookies. So cut the buns by 3 cm. Place the buns on a baking sheet at a distance of several centimeters.

Ears will be ready in 20 minutes. To get a golden crust on top, grease the products before sending them to the oven with an egg. Bon appetit!

Salty "bombs" with cottage cheese and herbs

An excellent cold appetizer for the festive table. Such lush buns with cottage cheese and greens will scatter from the plates in a matter of minutes. Memorize the recipe!

Ingredients:

• cottage cheese - 300 g;
• egg - 1 pc;
• yeast - 25 g;
• water - 200-250 ml;
• vegetable oil - 50 ml;
• flour - 500-600 g;
• sugar - 30 g;

Cooking time: 1.5 hours.

Calories / 100 g: 330 kcal.

Dough for salted buns is best cooked in warm water. Dissolve yeast and sugar, add flour. Wait 15 minutes. When the bubbles have already risen, add flour, salt and a couple of tablespoons of sunflower oil. Knead the dough and leave for 30 minutes.

For the filling, mix cottage cheese with salt, egg and herbs. For piquancy, you can add finely chopped pickled cucumber and spices.

Roll the dough into a sausage and divide into equal parts. Or randomly tear off a piece and roll it around, put the filling in the middle. Pinch the edges so that the filling does not leak out during baking.

Brush the top and sides with the egg, bake for 20 minutes in a preheated oven.

Baking can be served hot or cold. Serve delicious bombs to your guests!

Use fresh yeast for baking and dissolve in warm water. The optimum liquid temperature is 36-40 degrees. In too hot water, yeast fungi will die, and in cold water they will not work.

To make the pastries lush, let the finished product stand at room temperature for 20 minutes. You can only watch the buns in the oven, but do not open the oven door.

Baking dough should be at room temperature. Take the eggs out of the fridge ahead of time.

Choose to your taste what to add to the buns with cottage cheese: butter or margarine. Do not melt it to a liquid state. The best option is to cut into pieces and let melt at room temperature.

Mix candied fruits or raisins with the curd filling, add nuts. For salty buns, mix cottage cheese with sautéed vegetables and garlic.

Plyushka is a sweet pastry bun rolled into a bow or snail. Sugar is used as a filling, often sprinkled with cinnamon on top, poured with fondant. Usually buns are cooked without filling, as such, but today I made buns with cottage cheese.

I have always wondered what is the difference between a bun and a cheesecake. And the shape is different. Cheesecakes are oblong products, buns are round and often cooked only with butter and sugar.

What do you need to pay attention to? Yeast. They are different and depend on the manufacturer. Always look at the instructions on the bag for how much flour they are designed for. There are dry yeasts that dissolve in liquids, and others that mix with flour. Again, the amount, do not be confused by 3 teaspoons. In our area, the yeast is such that it takes more than usual to make the dough rise.

So, for the preparation of cottage cheese buns, we need all the products listed in the list. You may need a little more or a little less flour, depending on its gluten.

Dissolve sugar and salt in warm milk. Add vegetable and melted butter, as well as a full spoonful of sour cream. Stir. I do not add eggs to the dough.

Mix flour with dry yeast.

Add flour and vanilla to liquid ingredients. Knead a soft dough, it should completely come off your hands.

Cover the dough with a film, a towel and put in a warm place without drafts to rise.

Prepare the filling. Mix cottage cheese with egg and sugar, add vanillin.

Divide the risen dough into two parts for ease of use. Roll out part of the dough into a layer 6-7 mm thick.

Spread the curd over the surface of the dough. Roll up into a roll.

Cut the curd roll into pieces 3 cm thick.

I prepared some snail-shaped buns and some round ones. For ordinary round buns, form even balls, then make a recess, for example, with a glass, exactly in the center. Lay the buns on a baking sheet.

Place curd into round holes. Let the buns rise in a warm place, and then brush the surface with the egg.

Bake buns with cottage cheese in an oven preheated to 190 degrees for about 20 minutes, until golden brown.

Remove the baking sheet from the oven and sprinkle with water. Cover with a towel and let rest for 10 minutes. From this set of products, a whole baking sheet of buns is obtained, their number depends on the size.

Buns with cottage cheese are ready!

Happy tea!