Buns with Cottage Cheese, Cheese and Dried Fruits

Even simple homemade buns can be twisted and decorated so that they turn into a real masterpiece. And even the most picky tasters will tell you, “Wow!” Come on in and we’ll spin the cheesecakes!

Servings: 6

Cook: 2 hours 55 minutes

Ingredients

For the dough:

Wheat flour – 275 g
Milk – 100 ml
Fresh yeast – 15 g
Egg – 1 pc.
Butter – 50 g
Sugar – 75 g
Orange zest – 5 g
Salt – 1/4 teaspoon

For filling:

Cottage cheese – 150 g
Cream cheese – 150 g
Sugar – 50 g
Egg – 1 pc.
Orange zest – 5 g
Dried fruits (prunes, dried apricots, dried cranberries) – 75 g

For glaze:

Powdered sugar – 75 g
Boiled water – 25 ml

For decoration:

Orange zest – 5 g

For lubrication:

Sugar – 30 g
Water – 40 ml

Directions

Sift the flour. Wash the oranges well, wipe off and remove the zest. This can be easily done with a vegetable peeler.
Put yeast in warm milk, stir until smooth.
Add sugar, salt and egg. Stir until smooth.
Add zest, soft butter and flour.
Knead a soft, non-sticky dough.
Let the dough come up by covering the bowl and placing it in a warm place. Time will take about 1-1.5 hours. The dough should double in size.
Wash dried fruits and cut into pieces.
Pour hot water over dried fruits and leave for 15 minutes. If you are making buns for adults, you can fill them with cognac or rum.
Put cottage cheese, curd cheese, finely chopped zest, egg and sugar in a bowl. Stir.
Roll out the matched dough into a 30×20 cm layer.
Apply the curd filling to the layer.
Squeeze dried fruits and spread over the filling surface.
Roll the dough into a roll. Do this very carefully so that the filling does not leak out.
Use a sharp knife to cut the roll into 2 cm thick pieces and place on a baking sheet lined with baking paper.
Cover the cheesecakes with a towel and leave in a warm place for 30-40 minutes to proof.
To grease, mix water and sugar until dissolved, grease only the dough.
Bake buns with cottage cheese, cheese and dried fruit in a hot oven at 190 for 25 minutes.
Cover the cakes with a mixture of water and sugar and let cool.
Mix the icing sugar and cold boiled water until smooth. It should drain off the spoon. I used natural vanilla powdered sugar, which gave the buns an even richer flavor.
Apply the glaze in stripes to the surface of the buns. This can be done with a spoon or with a small hole cornet. Sprinkle orange zest on the cheesecakes.
Let the glaze harden, it will take about 30 minutes.

Bon Appetit!

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