Curd buns

Category: Bakery products
Curd buns

Ingredients

Dough:
dry yeast (saf-moment) 1.75 tsp
wheat flour 80 g
milk 150 ml
granulated sugar 1 tsp
Dough:
dough
wheat flour 420 g
milk 30 ml
granulated sugar 80 g
salt 1.25 tsp
ricotta 250 g
butter 50 g
vanilla sugar 1 tbsp. l
Filling:
butter 50 g
ground cinnamon 2 tbsp. l
granulated sugar 3 tbsp. l
Glaze:
cream cheese (fat sour cream) 100 g
powdered sugar 2-2.5 st. l

Cooking method

  • ATTENTION! WARNING! This topic is not recommended for viewing and reading by people on a diet, weight-conscious people, as well as impressionable persons! For a spoiled figure, a hole in the family budget, the monitor and keyboard suffered while viewing the topic, the author does not bear responsibility!
  • So...
  • Dough:
  • Mix yeast with flour, add granulated sugar and warm (38-40C degrees) milk. Beat the dough with a mixer at low speed for 4-5 minutes, tighten with plastic wrap and leave warm for 20 minutes.
  • Dough:
  • Add sugar, vanilla sugar, salt, warm milk, ricotta (room temperature) and 370-380 g flour. As soon as the flour is evenly moistened and the dough is gathered into a single lump, stop kneading and leave the dough alone for 15-20 minutes.
  • Add remaining flour, soft butter, knead until smooth. The dough is soft, elastic, does not stick to hands.
  • Leave the dough to ferment for an hour and a half with kneading every 30 minutes.
  • Lightly dust the table with flour, lay out the dough, knead and let rest for 10 minutes.
  • Roll out the dough into a layer 3 mm thick, grease with melted (and cooled) butter, sprinkle with sugar and cinnamon.
  • Roll the dough into a roll along the long side and cut with a sharp knife into 2 cm thick washers.
  • Place the dough pieces in a mold or on a baking sheet lined with baking paper, cover with loose foil. Proof for 40-50 minutes until the volume is doubled.
  • Bake buns with steam in an oven preheated to 230C (convection 210C) degrees for the first 5-7 minutes, then lower the temperature to 200-210C (convection 180-200C) degrees and bake until tender. The baking time depends on the oven. My total baking time was about 35 minutes.
  • While the buns are baking, cook glaze: mix curd cheese (or fatty sour cream) with powdered sugar.
  • Cover hot rolls with glaze.
  • Serve warm and enjoy. Bon Appetit!
  • Curd buns
  • Curd buns
  • Curd buns
  • The rolls are delicious! Of the first batch, only one survived to the photo session. Had to bake again. Today the rolls were saved only by the fact that the main eaters were not at home.

The dish is designed for

12 pcs

Time for preparing:

3.5 hours

Cooking program:

oven

Note

Instead of ricotta, you can use fatty cottage cheese (200 g) by rubbing it twice through a sieve and adding 50 g of fatty (35-40%) sour cream to it.

I took this recipe as a basis: 🔗./search?q=girelle+alla+ricotta

Riddle:
Mom baked 12 rolls. Dad ate three rolls, the child two, mom got one. Question: who ate all the others ???

Vilapo
Marisha, what delicious buns: girl_claping: Delicious, lovely sight, I just want to pinch off a piece from the photo
Sonadora
Thank you, Lenochka, help yourself!
Omela
When will this ricotta torture stop !!!! Manka, admit how much more in the store !!!!
julifera
Yeah, superbunny buns
Manechka - as always - on the spot
irysska
Sonadora


Sonadora
Ksyusha, this can was the last in the store, but there are many more in the store! On the other hand ... but no chocolate!

juliferpoint, try it! The buns are soft!

irysska, Thank you! I would be glad if you like it.
irysska
Quote: Sonadora


irysska, Thank you! I would be glad if you like it.
such buns can't help but like
Sonadora
Irina, then I'll wait with buns!
Arka
Ooooooooo !!! What kind of torture with buns is this ?! Manka, where is conscience? Baked in buns?
Merri
Man, choked with saliva!
Gaby
Marina, what seductive rolls, no words.
Suslya
oh .. Man .. and these are cinnabons, right?
Sonadora
Arochka, Natasha, no. It's too late to re-educate.

Irisha, I warned!

Vika, Thank you!

Suslya, almost, the dough is different.
Leska
And minibuses are still flying from me in your direction ... put the 2nd portion in the oven!
Tanyulya
Marish, the beauty. The same reminded me of cinnabons, I have been wanting to bake them for a long time.
Albina
Quote: Omela

When will this ricotta torture stop !!!! Manka, admit, how much more in the store !!!!
Enlighten this cheese? Probably we have a trap with him. I don’t know where to look And the buns are AWESOME
Twist
Marisha, the buns are just amazing !!!
I now consider myself one of the categories that you mentioned at the beginning of the topic. So I licked the monitor and took the recipe to the bookmarks.
Sonadora
Quote: Leska

And minibuses are still flying from me in your direction ... put the 2nd portion in the oven!
So that's who carried my buns! (C) Lesya, I'm waiting! Already in the oven.

Tanyusha, thanks! I hope you like this one too.

Albina, ricotta is a traditional Italian product, 45% fat, which is made from cow's milk whey. It tastes very much like cottage cheese, but without the traditional curd sourness and its texture is smooth, without grains.

Marisha, thanks! I am very glad that you liked the buns!
mamontenok
Super! Probably delicious !!!!!!!!! Kakraz, I recently saw on TV how to make a ricotta at home (an Italian recipe), I tried it, it really got lost. Now there will be a direct appointment for her. I took it to the bookmarks. Thank you!!!
lungwort
What gorgeous buns! I take it to bookmarks. You must bake it. I can already smell it and the dough is soft. Hold me tight until next weekend. I'm afraid I can't stand it, I'll have to run to the kitchen.
Sonadora
Svetlana, Natasha! Thank you girls! I really hope you enjoy the buns!
Rita
The buns are excellent!

We have a lot of this ricotta, but I have not met 18% fatter.
Sonadora
Rita, came out a parcel, otherwise we only sell fat.
Rita
Quote: Sonadora

Rita, came out a parcel, otherwise we only sell fat.
I'd love to, but it has a very short shelf life. With the speed of your work, you almost get a set of wild bacteria instead of ricotta.
* Anyuta *
Quote: Tanyulya

Marish, the beauty. The same reminded me of cinnabons, I have been wanting to bake them for a long time.

Tanya, somewhere in February, the girls laid out the recipe for cinnabob .. it is prepared VERY quickly and is 99% similar to this recipe
Sonadora
Anyut, here cinnabon recipe, I can't say that it is 99% similar to this one. Is that cinnamon with sugar in the filling, yes fudge from curd cheese.
* Anyuta *
Quote: Sonadora

Anyut, here cinnabon recipe, I can't say that it is 99% similar to this one. Is that cinnamon with sugar in the filling, yes fudge from curd cheese.

Marin, I'm sorry, didn't want to offend you ... (by the way, your recipe with a choco filling is in my bookmarks for cinnabob buns, since they don't eat my cinnamon) ... I wrote this for Tanyulya ... . had in mind the specifics of cooking ... and the emphasis was on the fact that there is no need for such an amount of time for proving ... do not be offended ...
Sonadora
Anyut, what are you doing! What insults!
Quote: * Annie *

the emphasis was on the fact that there is no need for so much time for proofing
Nah! There is a need, checked!

In these rolls, if you look in the original, there is no cinnamon. Before these buns, I had never added cinnamon to baked goods at all, but then I sprinkled something. My "cinnamon lovers" have already crumbled two batches and have not complained.
AnastasiaK
Sonadora, I go in order. I bake according to your recipes. Wonderful buns! Only I made them with cold dough, it's so convenient. Curd buns
Curd buns
Thank you!!!!
Sonadora
Oooh, what a crumb! Anastasia, the buns are a miracle as good. Thank you so much for trying.
AnastasiaK
Sonadora, thank you, I froze them and still eat them (I wouldn’t peel off).
Sonadora
Is that why you said that? After all, I'll pack up and ... come.
AnastasiaK
Sonadora, Manechka, you are welcome! I still have frozen dumplings).Well, I bought a new freezer, now I have a lot of room for experiments
Sonadora
Quote: AnastasiaK
I still have frozen dumplings).
Are you kidding me, right? Anastasia, and you freeze ready-made buns or a semi-finished product, after molding?
AnastasiaK
Manechka, ready). Baked. There are many for us. I now heat them one by one in the microwave ...
Sonadora
I'll have to try. I have never frozen the rolls.
TatianaSa
Girls, just don't laugh indecently loudly.Curd buns
I have them like in that cartoon ... are they pies or what?
Foolish, I was too lazy to make two baking sheets. how to lubricate them with sour cream now ?!
Kirks
TatianaSa, they got up so much because they are cramped? Yes, grease with a thicker brush and everything is ok!
TatianaSa
Yeah, the only place left for them to grow is upward. Smeared ... waiting. unsightly appearance on the taste is not reflected very very very tasty! Manechka, thank you!
Sonadora
TatianaSa, Tan, but I like it so much !!! Instead of simple and boring buns, we got a real Amur Waves pie!

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