Cottage cheese buns in sour cream filling recipe. Buns with cottage cheese in sour cream filling.

350 g flour premium
5 grams of regular granular yeast (not super fast), read on the packet!
100 g milk
50 g sugar
50 grams of high-quality fat margarine 72 - 82%
70 g sour cream
4 g salt

For filling

500 - 600 g cottage cheese
1 egg
100 grams of sugar (or better to taste)
Vanillin on the tip of a knife

For filling:

150 grams of sour cream is 1/3 of a large jar
2 - 3 tbsp sugar (or rather to taste), but it tastes best when the sweetness is medium

Preparation

Heat the milk slightly and add dry yeast. As much as you would like, do not add any more yeast. Exactly 5 grams. To the yeast add half a teaspoon of sugar and 3 teaspoons of flour from the total norm. Slowly stir with a teaspoon until smooth. Cover the cup with cling film. Don't forget to pierce the film with a toothpick in several places. Place the cup with the dough in a warm place for 40 minutes, until a foamy yeast cap appears. I placed the cup next to the radiator. If the cap does not appear, we place the dough again!
After your dough has rested well, it has increased in volume...

Sift the flour twice. Add salt, sugar to the flour and mix everything well.

IN flour mixture add softened margarine (not liquid, but soft), sour cream. Grind everything into coarse crumbs.

Pour in the yeast mixture and start kneading the dough.

The dough should be of medium consistency - not very tight, but not too soft. Since flour is different everywhere, during the kneading process you may need to add a little flour (if the dough turns out runny and doesn’t hold its shape well) or 1-2 tsp of milk (if there are unmoistened crumbs left).

So take your time, knead and try to feel!!! Do not forget and remember that after the dough rests, the gluten in it will relax. And your dough will become 20% softer than before kneading. There is no need to knead for a long time until smooth.
Cover the kneaded dough with a cup and film. Leave it alone for 15 minutes. During this time, the flour will absorb moisture and form gluten. For easier kneading.
After 15 minutes, you will see that the dough has become different: soft, pliable.
We begin the kneading process. Let me warn you right away, we will knead hard and for a long time! From start to complete intensive kneading, at least 10 minutes should pass. At the end of kneading, the dough will become so elastic and tender. During the process, try to knead so that more air gets into the dough.
It is very important!
So, if you want your curls to turn out lush and delicate, don’t be lazy.
Crinkle, turn, fold, stretch and do it again! Success is guaranteed! You can check the readiness of the dough in this way. Press the dough; it should easily and immediately return to its previous state.
Roll the finished, thoroughly kneaded dough into a ball and place in a cup. Cover the cup with cling film, pierce it in several places and place in a warm place. You can warm up the oven slightly (not higher than 30 C).
The dough should double in size.
Since the dough is rich, it is very difficult for it to rise.
So don't expect a rapid rise. Everything will take at least an hour.

Knead the dough on the table. We release carbon dioxide. And we begin to knead again. Without special effort. Within 1 minute. Thus, we launch a second portion of oxygen and give the test a second wind. Because of this, the structure finished baked goods it will be incredibly porous, with many microscopic holes, which means tender and soft. They say about such pastries - like fluff! And, due to the fact that there is a lot of baking in the dough, the baked goods will remain for a long time fresh.
The second ascent takes 45 minutes.
The dough rises faster the second time, but not as high as the first time.

Dump the dough onto the work table. If necessary, lightly dust the table with flour, but lightly!
Slowly roll out the dough into a rectangle. Dough height 0.7mm.

Cover the dough with a plastic bag.

LET'S PREPARE THE CREATIVE FILLING.
Since the cottage cheese will give juice due to sugar, and we don’t need this, we will prepare the filling immediately before rolling the dough into a roll.
Grind the cottage cheese with sugar and vanilla. If the cottage cheese is dry, add an egg to the filling. Mix well. And if it is too wet, then add a little semolina or grated crackers.

Spread the filling (evenly) over the dough.

Roll it into a LOOSE ROLL!
Pinch the edge of the dough.

Roll it over the table TO EVEN THE THICKNESS OF THE ROLL.
From the middle to the edges. As a result, you get a sausage 5-6 cm in diameter.

Sounds frivolous - curd curls, and even in sour cream filling. But if only you knew what a miracle this is! The recipe was given to me by my friend Lenochka Tereshchenko, we met her here on my blog, and became such good friends that we have been communicating outside of it for a long time. When Lena boasted about her baked goods, I immediately decided - I’ll do it, come what may!

Frankly, I love baked goods with cottage cheese, they are lower in calories. Previously, my daughter and I often indulged, especially when I taught my daughter to cook. Now so much has settled on my sides that I try to restrain myself, but I don’t always succeed. So I’m tempting you, because I won’t be ashamed to eat them alone.

Curd curls in sour cream filling

We will need:

To prepare the dough:

Flour – 350 gr.
Yeast, dry – 3 gr. (teaspoon).
Milk – 100 ml.
Sour cream – 70 gr.
Butter (can be replaced with margarine) – 50 g.
Sugar – 50 gr.
Salt.

For the curd filling of the curls:

Cottage cheese – 500 gr.
Egg – 1 piece.
Sugar – 100 gr.
Vanilla sugar - a bag.

Preparing the filling:

Sugar – 1 tablespoon.
Sour cream – 150 gr.

Preparation:

Making the dough: Warm the milk a little. In a large bowl, mix milk, dry yeast, 2 teaspoons flour and a spoonful of sugar. Let it sit in a warm place for a little while until a fluffy cap forms - the yeast has begun to work.
Pour flour onto a wide board, add sour cream, sugar, salt and add softened butter or margarine.
Stir and pour in the yeast mixture. Now all that remains is to knead the dough, roll it into a small ball and leave it somewhere in a warm place, undisturbed for 10 minutes.
After 10 minutes, knead the dough until it becomes completely elastic and no longer sticks to your hands.
Cover the dough with film and send it to a warm place - let it rise well. This will take about an hour.
While the dough is maturing, start preparing the filling. Mash the cottage cheese and add the egg and vanilla. Add a little semolina to the liquid cottage cheese and knead the filling.
Check the dough, if it has doubled, punch it down and roll it into a rectangular shape. The thickness of the cake is 0.5 – 0.7 mm.
Place the filling over the entire area of the layer (do it evenly), then roll it into a roll, but it should not be tight. Pinch the edges of the roll tightly.
All that remains is to cut the roll into small pieces, about a centimeter and a half. Now place the future curls on a baking sheet, brush the top with egg and place in the oven. A temperature of 180 degrees is perfect. Bake for half an hour. Look at the pretzels, they will turn brown and you can take them out.
While the curls are browning, mix sour cream and sugar and beat in a blender.
Lubricate each sour cream sauce, cover with foil and leave - let the filling absorb thoroughly. The baked goods will be soft, but not too soaked or moist. The aroma is fantastic!

It turned out to be incredibly delicious! Households, like Carlson with a vacuum cleaner, at a fast pace, will destroy baked goods in the filling, believe me. If you haven’t done it, guys, be sure to try it and share your impressions in the comments, okay?

I found a video for you, watch it, everything is explained very clearly about the curd delicacy. I don’t say goodbye to you, my dears, wait for others interesting recipes. With love... Galina Nekrasova.

Lily

These curd curls are, without exaggeration, the most delicious curd pastries, which I have only tried! Crazy tender dough, sweet curd filling, and sour cream filling - just a delight! I would never have thought that sour cream and sugar could transform baked goods so much. Surely you have a selection of recipes marked “must try”. Feel free to add these curd curls in sour cream filling to them! I made the recipe with photos and detailed step by step description, because the cooking process has its own subtleties. Don't be intimidated by so much text. In fact, everything is very simple, all you need is decent supply time. There's nothing you can do about it - yeast dough, mixed without eggs, but with the addition of sour cream and margarine, should stand well. This main secret lush and airy curd curls, other details below. Let's try!

Dough ingredients:

milk – 100 ml,
sour cream (20%) – 3 tbsp. l.,
margarine for baking – 50 g,
sugar – 2 tbsp. l. + 2 tsp. for dough,
salt – 1/3 tsp,
vanillin – 1 sachet,
dry yeast – 0.5 sachet (1 heaped tsp),
flour – 2 tbsp. 250 ml with a mound + 2 tbsp. l. for dough.

Filling ingredients:

cottage cheese (preferably dry) – 400 g
sugar – 5 tbsp. l.,
egg – 1 pc.

Ingredients for filling:

sour cream 20% – 1 jar per 315 g,
sugar – 3 tbsp. l.

How to cook curd curls in sour cream filling

The curl dough is kneaded sponge method with dry yeast. Warm the milk slightly and place it in a small bowl. We also throw in two spoons of sugar and dry yeast.

Mix it all with a whisk and leave the dough alone until a lush foamy cap forms. My dough grew 2-2.5 times in about 20 minutes.

Once the dough is ready, you can move on to the second part of the dough. To do this, sift all the flour into a deeper bowl, add the sugar, salt and vanillin remaining on the dough. We also throw in a piece of soft margarine and sour cream.

Grind this entire mixture until it becomes flour flakes. It is more convenient to do this with your hands in order to be able to feel the consistency of the mixture - all the butter and sour cream should disperse as evenly as possible with the flour, no lumps of oil or dry flour should remain.

Now we introduce the dough into this buttery flour crumb.

And knead the dough. At first it will be grainy and it will not be immediately clear whether the proportions of the liquid part of the dough and the flour part are ideal. Do not rush to adjust its consistency, knead it a little first and, if its consistency does not suit you, add a little flour (for a liquid dough) or a couple of spoons of warm milk (if it turned out too hard). The dough should be soft. You need to knead it for a long time and in 2-3 approaches. Once you have kneaded it, let it rest for about 10 minutes, during which time the dough will become noticeably softer. Then we start kneading again until the dough becomes elastic, this is about 10 minutes. intensive kneading.

Shape the dough into a ball, cover and let rise until it increases in volume by at least 2 rubles. Again, if you go by time, it’s 45-70 minutes. proofing, depending on the quality of the yeast and the temperature in the room.

Knead the risen dough and roll out the entire bun into a layer about 5 ml thick. I got a rectangle 32*37 cm.

We make the cottage cheese filling only after the dough has already been rolled out, since cottage cheese flavored with sugar becomes wet very quickly. Grind the cottage cheese with egg and sugar - and the filling is ready! Cottage cheese for the filling can be of any fat content, granular or homogeneous - to your taste, the main thing is that it is dry.

Evenly distribute the curd filling over the entire area of the dough layer, leaving a little free space around the edges.

Then we roll the layer into a loose roll (on the wide side), simultaneously pinching it along the edge.

We straighten the finished roll and cut it into “curls”. In principle, the height of the curls can be any, at your discretion, but it tastes better when they are not very high - i.e. It’s better to cut the roll into pieces 2-3 cm thick. I got 16 “curls.” We place them on a baking sheet lined with baking paper, at some distance from each other, so that they have room to grow.

Covering the “curls” cling film or a towel and leave until there is a noticeable increase in size. It took my “curls” 25 minutes. In parallel with proofing, turn on the oven to warm up to 180 degrees.

Carefully place the curd curls that have come up so that they do not fall off into the oven and let them brown.

Prepare the sour cream filling while baking the curls. Whisk the sour cream and sugar until smooth.

After removing the curls from the oven, immediately pour the sour cream filling over them. We don’t regret the filling! The more fill, the better the curls will be saturated and the softer they will end up. They will not be excessively wet - the excess sour cream filling will harden, forming a delicious creamy layer.

We cover the poured curls so that they are thoroughly steamed and saturated with the filling (and do not disappear from the baking sheet ahead of time), preferably until they cool completely. After which you can try, enjoy and be amazed at how delicious it is! Bon appetit!

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sour cream 18-20% fat - 150 gr. thick
granulated sugar - 15 gr.
vanilla sugar - ½ teaspoon or pulp of ½ vanilla pod (optional)

For filling:

cottage cheese 9-18% fat - 400-430 g, with a homogeneous structure, not very wet, without “grains”
granulated sugar - 30 gr.
vanilla sugar - ½ teaspoon or pulp of ½ vanilla pod

To lubricate the top of the workpieces (optional):

egg - 1 small (weighing about 58-60 g.)

For the test:

yeast - 8 gr. fresh or 4 gr. (1 level teaspoon) dry
granulated sugar - 50 gr.
milk 3.2-3.5% fat - 100 ml
butter- 50 gr.
sour cream 18-20% fat - 70 gr.
premium wheat flour - 290 gr.
salt - ½ teaspoon

STEP-BY-STEP COOKING RECIPE

Step 1

Turn on the oven and heat it to number 3 (170°C) (so that you can put the dough on it if there is no other warm place, for example, a radiator, for it). Start kneading the dough. To do this, measure the amount required for it according to the recipe into different containers. wheat flour and granulated sugar.

Step 2

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40° C), then pour it into a large bowl for kneading dough (about 3.5 liters in volume), and measure the amount of butter required for the recipe into the empty saucepan or bowl for the test and set aside for now. Add 1 teaspoon of sugar (from the total amount for the dough) to the milk, stir until it dissolves. Then add 3 heaped teaspoons of flour from the amount measured in step 1, sifting it through a sieve. Mix everything with a hand whisk until smooth, crumble fresh or dry yeast on top, cover the bowl with plastic wrap and leave for about 15-20 minutes in a warm place so that the yeast bubbles.

Step 3

While the yeast is swelling, completely melt the butter in a saucepan or aluminum bowl and immediately add the remaining sugar for the dough, salt and sour cream for the dough (taken from the refrigerator). Mix everything thoroughly with a spoon.

Step 4

Lightly stir the risen yeast with a whisk, pour in the sour cream and butter mixture and mix everything again.

Step 5

Add 100 g to the mixture. from the total amount of remaining wheat flour, sifting it through a sieve and thoroughly mixing until smooth with a hand whisk or a mixer with regular whisks. Then add another 50 grams. flour and mix everything too. Then add the rest of the flour to the dough in two additions and knead the dough with your hands until it is soft, elastic and begins to lag well behind them and the walls of the dish. At the end of the kneading process, you can stretch it by the ends and then immediately fold it back - as a result of such manipulations, the dough will be better saturated with oxygen.

Step 6

From ready dough form into a ball and place back in bowl. Cover it with plastic wrap and place in a warm place for 40-60 minutes until the volume of the dough approximately doubles.

Step 7

At this time, prepare the curd filling. To do this, in a separate container, mix until smooth using a mixer with whisk whisks. yeast dough cottage cheese with egg, sugar and vanilla sugar(or the pulp of ½ vanilla pod). Cover the resulting mixture with cling film and leave on the table at room temperature before consumption.

Step 8

Line a large aluminum baking sheet (size 21x32 cm, height 5 cm) or another one you have with a similar area with non-stick baking parchment.

Step 9

When the dough has risen, turn on the oven (if you haven’t already turned it on) and heat it to number 3 (170°C) or as recommended in the instructions for your oven for baking yeast dough.

Step 10

Knead the risen dough with your hands in a bowl, then place it on the table and roll it out (no need to sprinkle it with flour first) into a rectangle measuring approximately 36x30 cm, from time to time stretching it by the corners with your hands and trimming it with a rolling pin. Grease the surface of the dough sheet curd filling, not reaching the edges of two short and one long sides about 1 cm. Roll the layer into a tight roll along the long side (starting from the one that is completely coated with filling), pinch the seam of the roll. Then turn the roll over so that the seam is on the bottom and gently press from the center to the edges, distributing the filling inside evenly along its entire length.

When the preparations have been separated, in a separate bowl, beat them into a foam with a whisk. small egg. Then take a silicone brush and brush the surface and sides (if possible) of the future buns with the resulting mixture. Or don’t lubricate them with anything at all. appearance This will not affect the products in any way.

Step 14

Place the baking sheet in the oven and bake the “curls” until the top is lightly golden at number 3 (170°C) for about 45 minutes or as recommended in your oven instructions for baking yeast dough. About 20 minutes after the start of baking, you can turn the baking sheet in the oven to the other side so that the buns brown evenly.

Step 15

As soon as you put the dough in the oven, start preparing the sour cream filling. To do this, in a separate container, mix sour cream with a spoon. granulated sugar and vanilla sugar (or the pulp of ½ vanilla pod) until smooth, then cover the container with plastic wrap and leave at room temperature until ready to use.

Step 16

Remove the finished buns from the oven and immediately brush with the previously prepared sour cream filling. Then cut off (for convenience) the edges of the baking parchment if they protrude beyond the sides of your baking sheet, and cover it tightly with foil (be careful not to burn yourself!). Allow the curls to cool completely (or until slightly warm) in the pan. Then serve them to the table, if necessary, first trim off the burnt areas (bottom) with a serrated bread knife. Bon appetit!

Note to the hostess

If you want the shape of the “curls” to be perfectly round, use a baking tray larger than mine and place the pieces on it at a considerable distance from each other. If the final shape of the buns is not so important for you, take a baking sheet approximately the same area as indicated above. Then, during the baking process, the “curls”, having increased in size, will merge and turn out square (see photo). But in the end, in my opinion, they will be more tender due to the fact that their edges will not dry out and will remain juicy.

Do you love cottage cheese as much as I love it? And if cottage cheese is in baked goods, then it is doubly delicious!

I offer the most delicious the most tender buns with cottage cheese and raisins. Important nuance in preparing these buns is that we almost ready-made buns grease with sour cream and bake them until cooked. It is sour cream that gives this incredible tenderness to the buns. I also added a little to the filling orange zest, it turned out more aromatic, but you can replace it with vanillin or lemon zest, it will also be tasty.

I recommend serving buns with cottage cheese in sour cream filling with cold milk.

Let's prepare all the ingredients according to the list.

Let's start by preparing the dough. To do this, mix yeast and 1 tbsp in warm milk. sugar, put in a warm place for 15 minutes, until the cap rises.

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

Pour in the suitable dough and mix well.

Knead smooth elastic dough. Grease a clean bowl vegetable oil, put it in ready dough, cover with a towel and put in a warm place for 1 hour.

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

After about an hour, our dough should rise well, it should look like this.

Now you should knead it well, releasing all the air.

Dust the work surface with flour and roll out the dough into a large rectangle 1-1.5 mm thick.

Distribute the filling evenly.

Roll tightly into a roll.

Cut into pucks 2-3 cm thick.

Place the preparations on a baking sheet lined with parchment.

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

Take out the almost finished buns, immediately coat them hot with sour cream mixed with sugar, and put them in the oven for another 5 minutes.

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

Bon appetit!!!