It's no secret that yeast dough baked goods are my favorite. Well, how can you resist the aroma of freshly baked homemade baked goods when they are so appetizing and delicious? Today we are preparing tender and fluffy buns with cottage cheese, the recipe for which is completely simple, and the products for cooking are always at hand. The ruddy crust under the crispy streusel beckons, and the juicy curd filling is perfectly combined with the fibrous, almost weightless crumb.

When I once again think about choosing a yeast dough for baking, I almost always stop at this recipe. The site contains a large number of examples of the use of a rich (as I call it because of its composition) dough - pies, pies, buns ... In finished form, baked goods based on it turn out to be unusually soft, tender and melting in the mouth. Moreover, you can knead this yeast dough both in a bread maker and by hand.

I won't say much about the filling: the tastier the cottage cheese, the tastier the buns will be. It is best to make cottage cheese at home - you can use the cold method, or use heating. Flavoring additives in the filling will depend solely on your desire, but I offer the simplest option (so to speak, the basis for filling yeast buns).

Ingredients:

Yeast dough:

(500 grams) (200 grams) (3 pieces ) (100 milliliters) (3 tablespoons) (1.5 teaspoon) (1 teaspoon) (1 pinch)

Curd filling:

To lubricate workpieces:

Streisel:

Cooking a dish step by step with a photo:

To make homemade yeast dough, take premium wheat flour, sour cream of any fat content (I use 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable (in my case, sunflower) oil, salt, sugar, fast-acting yeast, and some vanillin for flavor. All ingredients must be at room temperature. The filling includes cottage cheese of any fat content (I took 5%), sugar, a chicken egg and a little vanillin (optional). To lubricate the workpieces (so that they turn out appetizing and ruddy), you need an egg yolk and a little milk (as an option, you can use 1 whole chicken egg). In addition, I suggest sprinkling the buns with streusel (crunchy sand crumbs), for the preparation of which you will need wheat flour (of any kind), sugar and butter.

First of all, let's get down to making yeast dough. It is more convenient to do all this in a bread maker or dough mixer, but it is very easy and simple to knead it with your hands (manual kneading can be found in the recipe for pies with fish). Depending on the model of the bread maker, the ingredients can be laid in two types: first liquid, then loose and vice versa. I have the first option. Pour vegetable oil (odorless), sour cream into the container of the bread machine and break the eggs. Let's talk a little, everyone.

Now add the sifted premium wheat flour. I always use the same flour (Lidskaya), so the gramme is always the same. You may have more or less flour - it depends on its quality (moisture content of the product).

In my bread maker, the Dough mode provides for the kneading and proofing time for exactly 1 hour. But I don't like that, because yeast dough needs at least 2 hours. That is why I recommend doing the following: setting the program Basic (3 hours) or French bread (3 hours 50 minutes). The kneading begins: on the first program, the first batch lasts 10 minutes, and on the second - 15 minutes. So much time is great enough to knead the dough well and get an elastic, but at the same time soft and tender kolobok. Literally after 5 minutes from the beginning of the batch, it should be formed. Moreover, this is a very important point, because the quality and moisture content of flour is different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour each and watch the kneading. When the dough completely moves away from the walls and is sufficiently elastic (that is, it does not spread, but it is good to keep its shape), we stop adding flour. This is how my kolobok looked after 8 minutes of kneading. Now we leave the dough alone and let it grow. This will take about another 1 hour 40 minutes (Basic) or 2 hours 25 minutes (French bread), during which the bread maker will knead twice (three times). I prefer to use the second program. If you knead the dough with your hands, knead it for 10-15 minutes, then tighten the bowl with plastic wrap or cover with a towel. Dough fermentation lasts 2 hours in the heat. After 1 hour, we do a light kneading of the dough, rounding and re-fermentation for another 1 hour.

While the yeast dough ferments, let's start filling for future buns. It is advisable (but not necessary) to rub the cottage cheese through a sieve to make it softer. If the product itself is crumbly, large pieces may be found in the finished form in the filling, and not everyone likes this.

We mix everything - the filling for the yeast buns is ready. If you wish, you can safely adjust the amount of sugar (it depends on how sour your cottage cheese is and how sweet you like the filling). In addition, seedless raisins, chopped prunes or dried apricots, candied fruits can be added to the filling - this is a matter of taste.

When the dough comes up, it will be airy and very tender. Turn off the program when the timer is 1:10 (Main and French bread). That is, we take out the dough 10 minutes before the helper starts baking the bread.

We divide the dough into pieces of the same size - I have 15 pieces, each weighing about 67 grams. It is very convenient to use a kitchen scale here so that the workpieces are of the same weight. This is important not only from an aesthetic point of view, but also so that the baked goods are evenly roasted and baked in the same way. We roll each piece into a ball and put it on a board, very lightly sprinkled with flour. If you have not yet gotten your hand in sculpting pies, that is, the process takes a lot of your time, cover all the pieces of dough with a film or towel so that they do not wind up.

Let's start forming future buns with curd filling. Take one ball of dough and flatten it with the palm of your hand. If you want, you can roll it out with a rolling pin - this is not important, since the dough is very tender and pliable, stretches perfectly with your hands.

Put some curd filling in the center. Here I acted on the eye - about 1 tablespoon for 1 bun.

We pinch the dough so that the filling is not visible. The yeast dough according to this recipe turns out to be very plastic and perfectly molded. Just a couple of movements and the bun is ready.

Cover with a towel or cling film and leave to stand for 25-30 minutes. Immediately turn on the oven to warm up to 180 degrees and make a streusel.

Puff buns with cottage cheese will help you out if guests unexpectedly appear. This dish can be prepared in just 40 minutes. At the same time, the baked goods are aromatic and attractive. Find homemade treats recipes in this article.

Ingredients

Puff pastry 0 kilograms Cottage cheese 0 kilograms Sour cream 2 tbsp

• Servings: 1
• Cooking time: 20 minutes

Buns with cottage cheese: a recipe with raisins

Serve raisin buns for dessert. To prepare them, you need a minimum set of products:

• Finished puff pastry - 0.5 kg.
• Sugar - 0.5 tbsp.
• Egg - 1 pc.
• Cottage cheese - 0.25 kg.
• Sour cream - 2 tbsp. l.
• Raisin.

Break the eggs into a bowl of cottage cheese. Add sugar and sour cream, mix all ingredients well. If the mixture seems too dry to you, you can add milk.

Roll out the dough into a layer 5 mm thick. Spread the edges with an egg to better adhere. Spread the curd mass over the dough. Sprinkle with the required amount of raisins. Roll the dough into a roll and cut it into circles about 2 cm thick. Roll each bun in granulated sugar.

Put the finished products on a baking sheet and bake in the oven for 20 minutes. At the same time, keep the temperature at 190 degrees.

Buns with cottage cheese and herbs

If guests unexpectedly come to you and you need to quickly serve a snack, prepare buns with herbs. Use the following components:

• Puff pastry - 600 gr.
• Cottage cheese - 400 gr.
• Eggs - 2 pcs.
• Sour cream - 2 tbsp. l.
• Green onions - 1 bunch.
• Parsley - 1 bunch.
• Dill - 1 bunch.
• Salt.

Mix eggs and sour cream. Add the curd and stir until smooth. Chop green onions, parsley and dill. Mix herbs with curd mass.

Roll out the dough into a 5 mm thick layer. Spread the filling over it, 2 cm away from the edge. Roll the roll. Cut into 2cm slices.

Bake the prepared buns in the oven at 190 degrees for half an hour.

Buns with cottage cheese and ham

Fans of meat fillings will like the recipe with ham more. To prepare it you need:

• Puff pastry - 500 gr.
• Cottage cheese - 200 gr.
• Ham 150 gr.
• Garlic - 2 cloves.
• Dill and parsley 20 g each.

Cut the ham into small cubes. Chop the herbs. Mix ham and herbs with curd until smooth. Add the garlic passed through a press to it.

Roll out the dough into layers 5 mm thick, spread the filling over it. Form a roll and cut it into 3 cm thick circles. Place the buns on a baking sheet and send them to the oven heated to 200 degrees. Cooking time - 25 minutes.

Freshly baked buns will delight your guests and loved ones. Delight them with such a delicacy.

A bun is a sweet bun made of butter dough, twisted with a bow or snail. Sugar is used as a filling, cinnamon is often sprinkled on top, poured over with fondant. Usually buns are prepared 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 are often cooked only with butter and sugar.

What should you 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 is dry yeast that dissolves in liquid, and there are those that are mixed with flour. Again the amount, don't be confused by 3 teaspoons. In our area, the yeast is such that it takes more than usual for the dough to rise.

So, to make curd buns, we need all the products listed in the list. You may need a little more flour or a little less, depending on its gluten.

Dissolve sugar and salt in warm milk. Add vegetable oil, melted butter, and a spoonful of sour cream. Stir. I don't add eggs to the dough.

Mix flour with dry yeast.

Add flour and vanillin to the liquid ingredients. Knead a soft dough, it should completely peel off from your hands.

Cover the dough with plastic wrap, a towel and place in a warm place without drafts for lifting.

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 a part of the dough into a layer 6-7 mm thick.

Spread the curd over the surface of the dough. Roll up.

Cut the curd roll into 3 cm thick pieces.

I prepared part of the snail-rolled buns and part of the round ones. For ordinary round buns, form even balls, then make a notch, for example, with a glass exactly in the center. Place the buns on a baking sheet.

Put cottage cheese in round cavities. Let the buns rise in a warm place, and then brush the surface with an 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 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!

Enjoy your tea!

Everyone who watched the Soviet cartoon about Carlson remembers this hero's love for sweets. The friend of the Kid especially loved the buns. This is a kind of baked goods with a filling, most often with sugar or poppy seeds, but the most delicious and healthy buns are with cottage cheese.

The bun differs from the pie in that the filling is partially open, that is, the bun is a species.

Lush buns with cottage cheese

Ingredients:

• fatty - 0.4 kg;
• vanillin - 2 sachets;
• Farmerskoe oil - 70-80 g;
• wheat premium white flour - 5 cups approximately;
• salt - 2-3 pinches;
• granulated sugar produced in the CIS countries - 1 glass;
• yeast - 30 g;
• milk or whey - about 1 cup;
• large egg - 4 pcs.;
• potato starch - 1 tbsp. a spoon.

Preparation

To bake buns with cottage cheese from yeast dough, first put the dough: in a deep enameled container, crumb the yeast (they must be fresh), add half the sugar, 3-4 tbsp. tablespoons of flour, mix well and slowly pour in slightly warmed milk or whey. If there is neither one nor the other, we use warm boiled water (not higher than 40 degrees). When the foam rises, add salt, a packet of vanillin, melted butter, 2 eggs. Mix everything into a homogeneous mass and begin to knead the dough, slowly sowing flour there. The dough is kneaded until the moment when it itself lags from the walls of the dishes and from the hands. While the dough comes up in a heated place, prepare the filling. To do this, rub the cottage cheese through a sieve, mix with vanilla, the remaining sugar, eggs and starch. The mass should be fluffy and uniform. Grease a baking sheet, form small round cakes from the dough and place them at a distance from each other. Put cottage cheese on each cake, slightly softening them in the middle. Buns are parted with cottage cheese from yeast dough for about 15 minutes, then baked for about half an hour over medium heat.

You can make buns differently. In addition to this list of ingredients, you will need a glass of sour cream. To begin with, knead the dough in exactly the same way and prepare the filling. However, then we roll out the dough into one large crust, distribute the curd filling over it and roll it into a roll. The roll needs to be cut into buns - the cutting step is about 2 fingers. Put the twisted spirals on a greased baking sheet and bake for 30-35 minutes. Next, grease the finished buns with sour cream, evenly distributing it over the surface and leave our baked goods to cool in the oven. Buns with cottage cheese in sour cream filling are much softer and softer. You can add sugar or cinnamon to sour cream - if desired.

Buns with puff pastry are prepared in a slightly different way. And in order not to mess around, we use ready-made dough.

Ingredients:

Preparation

Defrost the dough, roll it out and cut it into squares with a side of about 10-12 cm. Make short oblique cuts at two opposite corners. Mix the cottage cheese with vanilla, powder and eggs, beat well, spread a spoonful of the filling on each square of dough and gently fold, threading the corners of the squares into the cuts. After our buns with cottage cheese are settled, we bake them for half an hour in a preheated oven. The cooled buns can be sprinkled with powder.

To get airy baked goods that will literally melt in your mouth, you often need to set aside a certain amount of time. Most of it goes to the dough, which needs to accumulate the right amount of bubbles, providing airiness. However, there are also express recipes for fluffy rolls, which are much easier to prepare.

How to make curd buns

When the recipes for making any baked goods speak of a 5-minute period, this is often a kind of synonym for speed. In fact, it is unlikely that you will be able to bake something in such a short time. Before cooking the product in the oven, microwave or in a frying pan, you will need to knead the ingredients well into a single lump of dough. Curd rolls are no exception.

There are options when yeast dough is used for buns and recipes where yeast is absent in the composition. A delicious delicate dish is obtained in both cases. There are differences in the manufacturing method. Traditionally, cakes and rolls are cooked in the oven, which allows them to cook faster and without excess oil. However, you can resort to using the microwave or fry curd buns like fluff in a pan.

In 5 minutes in the oven

In confined spaces at higher temperatures, baked goods cook faster and are more tender. Curd buns in the oven really look like fluff on the inside, and on the outside they have a soft crust. Medium power units will take longer to cook, but these recipes are still considered some of the fastest. For baking, it is better to use a baking sheet or deep heat-resistant dishes. You will need to grease the bottom with oil or cover with baking paper to prevent the dough from sticking and the finished product from sticking.

In a pan in 5 minutes

When there is no oven at hand, but you want to taste a delicious dessert dish, other manufacturing methods will come to the rescue. Sweet buns in a pan are cooked a little differently, then in the end you will get an airy, like fluff, delicacy. There are two main differences:

• Large amount of oil. To get a beautiful crust and curd rolls baked inside, you will need to create a kind of deep fat in a frying pan. There will be less oil than when making french fries, but this amount will affect the calorie content of the finished product.
• The need to track readiness. You will not only have to check if the crust is browned, but also constantly turn the product over to achieve the same result from all sides.

In the microwave in 5 minutes

Modern technology is designed to help housewives create culinary masterpieces and significantly save time. In the case of the microwave, this is especially noticeable; it may well become an alternative to the oven. Curd buns like fluff are cooked in it in 5 minutes on medium power, but they turn out to be completely baked and soft. The smaller the products are, the more they can fit into a heat-resistant dish, and this will determine the exact cooking time. Two buns in the microwave can be baked in a minute, and in a five-minute you can get 6-7 buns airy like fluff.

Bun dough like fluff

The main component of such baked goods is cottage cheese. It has many beneficial substances and is considered a dietary product. However, curd dough like fluff is prepared in 5 minutes with the addition of a large amount of flour, which significantly increases its calorie content. There are dietary variations with the replacement of this ingredient with semolina, which, although it changes the taste, leaves the texture delicate. Eggs are required. Some housewives prefer to beat the yolks and whites separately, while others do not separate them. Yeast is added to the dough on cottage cheese if desired.

Curd buns recipe

The names for most of the dishes are not chosen by chance. Curd buns Delicate fluffs got their name because of the airy texture they possess. However, they cook for 2.5 hours due to the fact that the dough needs to be infused. There are simpler and faster options, where the ingredients are kneaded in a couple of strokes, and the texture of the finished product remains just as delicate. Recipes can be varied by adding vanillin or raisins.

Vanilla

Servings Per Container: 15 Persons.

Calorie content: 190 kcal.

Cuisine: Russian.

A pastry without any additives can seem a little dry and unflavored. Vanillin or vanilla sugar will help to fix this, which will add an interesting aroma and taste note. At the same time, the taste of the delicacy itself will not be overloaded. Vanilla buns like fluff, in addition to their airiness, will attract baking lovers with their delicate pleasant aroma.

Ingredients:

• soft cottage cheese - 0.5 kg;
• granulated sugar - 110 g;
• flour - 500 g;
• soda - 1 tsp;
• vanilla sugar - 10 g;
• egg - 4 pcs.;
• salt - 1 tsp

Cooking method:

1. Break eggs into cottage cheese one by one, mix until smooth.
2. Add both sugar, salt and baking soda. Stir.
3. Pour flour in portions, mixing it gradually into the curd mixture. It should be moderately sticky and not dry.
4. Line a baking sheet with baking paper. It is more convenient to form curd rolls by lubricating your hands with sunflower oil.
5. Place the baking sheet with the blanks in an oven preheated to 180 degrees for 10 minutes.

Milk

Cooking time: 15 minutes.

Servings Per Container: 10 Persons.

Calorie content: 210 kcal.

Purpose: breakfast, lunch, dinner.

Cuisine: Russian.

Complexity of preparation: low.

Before making delicious baked goods, decide if you want to mess around with yeast dough. There are simpler options that do not lose in the final result. Dough for buns like fluff in milk can be kneaded without yeast. In this case, the fermented milk product will act as a "softener" of the curd. The pasty curd mass is better kneaded and eliminates the formation of lumps.

Ingredients:

• cottage cheese - 250 g;
• sugar - 3 tbsp. l .;
• egg - 2 pcs.;
• baking powder - 15 g;
• flour - 250 g;
• salt;
• milk.

Cooking method:

1. The recipe for milk is to dilute cottage cheese with this product to a soft paste.
2. Add sugar and salt, stir.
3. Crack eggs, mix until smooth.
4. Sift flour with baking powder, add to the dough. Knead well.
5. Place the parchment paper in an ovenproof dish and place the formed curd buns on top of it. Send to bake at 200 degrees for 10 minutes.

On kefir

Cooking time: 30 minutes.

Servings Per Container: 12 Persons.

Calorie content: 230 kcal.

Purpose: breakfast, lunch, dinner.

Cuisine: Russian.

Complexity of preparation: medium.

As for the kefir dough, in this case, you can't cope with it in 5 minutes. In fact, it takes longer to cook from kneading to baking. If you prepare dough for buns on kefir, they will turn out like fluff only if the mass is well infused. For soaking yeast, it is better to take a warm fermented milk product, and if you decide to do without a yeast base, then room temperature will be appropriate.

Ingredients:

• low-fat kefir - 250 ml;
• cottage cheese - 500 g;
• vegetable oil - 125 ml;
• flour - 750 g;
• sugar - 1 tbsp. l .;
• salt - 1 tsp;
• dry yeast - 11 g.

Cooking method:

1. Flour must be sieved twice. Pour yeast into it.
2. Combine butter with kefir in a separate bowl. Add salt and sugar and stir until the crystals dissolve.
3. In a steam bath, the resulting mixture needs to be slightly heated. Pour everything into flour.
4. Transfer to a mass of soft cottage cheese.
5. The dough is mixed with a spoon and then with your hands.
6. Well-crumpled spherical dough should be put in heat for 10 minutes. After they have passed, shape into curd buns and transfer to a greased baking sheet.
7. The product needs to be baked at 190 degrees for 10 minutes.

Spicy with raisins

Servings Per Container: 12 Persons.

Calorie content: 215 kcal.

Purpose: breakfast, lunch, dinner.

Cuisine: Russian.

Complexity of preparation: low.

Raisins are a classic ingredient in most sweet baked goods. By using it in a recipe, you can reduce the amount of sugar. Butter products with raisins in sweetness will be optimal, and dried fruit also diversifies the texture. The recipe for buns in 5 minutes is very simple, and the result is delicious.

Ingredients:

• soft cottage cheese - 500 g;
• flour - 500 g;
• butter - 100 g;
• granulated sugar - 125 g;
• egg - 3 pcs.;
• baking powder - 15 g;
• raisins - 100 g;
• salt - 1 tsp

Cooking method:

1. Rinse the raisins and leave to soak in warm water.
2. Sift flour and add baking powder.
3. Combine flour with softened butter and cottage cheese. Mix well.
4. Beat eggs with sugar and salt.
5. Pour the mixture into the butter-curd mass. Stir.
6. Dry the raisins and add to the dough.
7. Form into round buns and place in a buttered dish. Bake at 190 degrees for 10-12 minutes.

A simple recipe for sweet buns in 5 minutes

Cooking time: 20 minutes.

Servings Per Container: 10 Persons.

Calorie content: 185 kcal.

Purpose: breakfast.

Cuisine: Russian.

Complexity of preparation: low.

The simpler the dish, the greater the desire to cook it and taste it as soon as possible. A recipe with a photo always looks clear, but for such simple options, a short description is often enough. Easy-to-prepare dough can be made in advance and stored in the refrigerator, or you can knead a new one before each baking. A simple recipe for delicious buns can save you time and please your guests.

Ingredients:

• cottage cheese - 170 g;
• butter - 40 g;
• flour - 170 g;
• sugar - 2 tbsp. l .;
• egg - 1 pc.;
• baking powder - 1.5 tsp;
• salt - ½ tsp.

Cooking method:

1. Add baking powder to the flour and sift twice. Add salt.
2. Mix the melted butter separately with cottage cheese, egg and sugar.
3. Combine the mixture with flour and knead the dough.
4. Roll out a little sticky dough with a sausage, cut into 10 pieces. Make each piece a ball.
5. Line a baking sheet with baking paper, place fluffy curd buns. At 180 degrees, a 15-minute bake is sufficient.

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