Curd Buns That Do Not Stale for a Long Time
by Editorial Staff
I want to share a recipe for incredibly lush and soft curd buns that do not stale for a long time. I bake homemade buns according to this recipe very often, the curd buns are very airy, soft and tender. I cook different pastries and I can say for sure that this is the most malleable dough to work with and airy like down. Even if you have never made yeast dough, this recipe will make it 100%.
Cook: 2 hours
Ingredients
- Cottage cheese – 200 g
- Milk – 70 ml
- Butter – 60 g
- Eggs – 2 pcs.
- Yolk – 1 pc.
- Sugar – 120 g
- Flour – 350 g (+ 2-3 tablespoons for working with dough)
- Fresh yeast – 25 g
- Zest of 1 orange, grated – about 1 tbsp
- Salt – 1 pinch
Directions
- Cooking dough: dissolve yeast with sugar and flour (2 tablespoons each) in lukewarm milk. We send the dough to a warm place for 20 minutes.
- Add eggs, sugar to the melted butter and mix lightly with a whisk.
- Then add the orange zest and salt.
We rub the cottage cheese there through a fine sieve. We mix. - Add the prepared
dough and gradually introduce the sifted flour. When the dough gathers in a lump, put it on the table, sprinkled with flour, and knead it with your hands.
Cover the curd yeast dough with a towel and leave in a warm place for 60 minutes. - After the specified time, we divide the dough into equal pieces.
- We form balls from pieces of dough and put on a baking sheet covered with oiled parchment (or on a greased baking sheet).
Grease each bun with yolk and leave to proof for 20 minutes. - We send the yeast curd buns to the oven, preheated to a temperature of 200 degrees, for about 30 minutes (the baking time depends on the characteristics of the oven).
Bon Appetit!
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