Crochet
Sternushka
And do you shape curd buns in the same way as Kaiser buns, or is it somehow different?
Stern
Tiny, I shape all the buns like "Kaiser", I like them, they turn out neat.
Savvenok
Hello

thanks for the recipes, everything is so tasty and tasty ...

I want to bake larks, and it is from this dough. nobody did? I'm worried - will they crawl away
Stern
Savvenok , welcome to our forum!

It seems that the "larks" should not crawl away, but for insurance a little more flour can be added.
Savvenok
oh, something, it seems, has already begun to fail ... I've kneaded, it's worth it, 20 minutes left, but it doesn't rise ... and it smells delicious with curd ...

I did not leave the recipe, I did not add additional flour. tested yeast - yesterday I baked bread, flour too ...
Stern
The dough should rise. Wait a little longer.
Savvenok
waiting for

everything rose a little. another half hour - and I'll cut it. will suddenly stop?
Stern
Will not stop. The dough must rise!
Savvenok
understandably. are we waiting for half a bucket or up to the top?

let the whole world bake my buns

Stern
2/3 buckets at least!
Savvenok
go, go !!! (pah-pah-pah)

thank you Stеrn for your participation

waiting to the top!
Savvenok
happened! happened!

the dough is just super! it was so airy when I took it out of the bucket. she blinded both larks and rolls with lemon sugar and cinnamon and sugar.

rose in the oven in a way I didn't expect. Mom said that these were not larks, but fat pigeons, although when she sculpted them, there was almost nowhere to put her eyes - she made small birds.

thank you for the recipe and support!

the first buns, and even on the Internet - a memorable event

I will try to post a photo
Stern
Savvenok , well, how glad I am! Happy rolls to you!

How to upload a photo look HERE.
Savvenok
I apologize, but due to technical hitch, I will insert the photo later.

but thanks!
from my whole family and from guests who got on the buns

turned out just magical! so much so that by evening they disappeared

airy, with a slight sourness of curd, as I like. the most important thing is fast (well, except for the proofing, but this is my joint)
I put only 6 tablespoons of sugar from myself, next time I will put even more


Elenka
Stelochka, that's the second time I baked curd buns! Wonderful dough! Thanks again!
The cottage cheese stale in the refrigerator, ("walked" a little) and in the dough, that's what you need!

Curd bunsCurd buns
Luysia
Stеrn, baked buns, tried one and remembered the song: "... you can't be beautiful like that .." Well, this is in the sense of delicious ...

I baked buns with pear jam, sprinkled with poppy seeds and powder on top.

I got a C-grade photo, I'm just for proof.
Curd buns

When I made the dough, I decided to make buns from childhood. Then a long time ago a huge furniture store was opened in our district of Kharkov, and on the ground floor there was a restaurant and the first (well, at least one of the first) bakeries in which there was self-service. And there they sold buns with jam, poppy seeds and powder on top.
True, they were also beautiful - like a maple leaf (with cuts).
But I just have round ones, I wanted to fit on one baking sheet.
But delicious, like in childhood!

Something struck me for nostalgic memories, I'm probably getting old.
Stern
Luysia , for health! Curd buns

Thank you for your rating!

It is comforting that not only my photos have been unsuccessful lately!

And old age has nothing to do with buns! It was definitely tastier before!
Elena Kiliba
GIRLS, AVRAL !!!!!!!!!!!!!! HELP!!!!!! It turned out that there was no fresh yeast ..
How many dry should be added instead of 15 grams of fresh ones ?? !!!!!! SOS !!!!!
Gaby
Elena Kiliba will come and correct me if that, the ratio of live to dry is 1: 3.
Elena Kiliba
THANKS, SUNSHINE!!!!!!!!!!!!!!!!!!!!!!!!
I would have in teaspoons ... I'm not a magician ... I'm just learning .... I read 1.5 tsp here. I risked so much and add ... It is not yet knead, you can correct it ...
Gaby
Elena, sorry, I wrote wrong about the dry-to-live ratio. Sent in a personal.
You did everything right with 1.5 spoons.
Sonadora
Stеrn, Thank you!!!
I baked in HP, I didn't have the strength to make buns after work. I loaded everything into a bucket, lay down on the sofa and fell asleep.
Good recipe and HP did it all for me. The bread turned out to be tall, tender and tasty!

Curd buns

Curd buns

I will bake! Thank you!!!
Amiga
Stеrn, what should be a kolobok? It is kneaded in my bread maker, until the end is still 1 hour 30 minutes (on a mode that is 2 hours 20 minutes), but the bun looks somehow sticky. Is this by design? Or add flour?
Stern
Amiga, unfortunately, this time I did not have time to answer. Flour could have been added. The gingerbread man should be normal.
Amiga
Stеrn, thanks for the answer!
The buns came out on a solid four. And despite some shortcomings, they almost flew away. It seems she also overexposed them. I put the dough in Panasonic on the mode for 2 hours and 20 minutes, and when I got it out, the dough was slightly falling apart and somehow spongy. Raising the dough in this mode takes 1 hour 10 minutes - 1 hour 20 minutes.

I feel that the recipe is good and I really want to bring it to mind, so 2 questions:
1.What consistency should a kolobok be? how is your lobe?
2. How long should the proofing take after kneading the dough?

Thanks in advance, Stella! What would we do without such a consultant!
SchuMakher
SteeeeeeeL !!!!! And I swelled coffee there !!!!!
Zest
Quote: Amiga


1.What consistency should a kolobok be? how is your lobe?

it depends on whether all the products are laid

Just now I put the buns, it's good that I put my nose into the bread maker at the beginning of the kneading And there - a tough bun, began to add milk ... topped up, topped up until the dough became plastic ... along the way I dried my head: "And something happened - then? Tea, isn't it the first time I've baked these buns? " Lo and behold - and on the table, forgotten cottage cheese squeezes lonely: -X

I make the gingerbread man for this recipe soft, elastic, not smeared.
Distress for 25 minutes.
It’s me while Stella is not answering, in the heat of memories of cottage cheese buns without cottage cheese
Amiga
Zest, understandably. I pawned everything! I put everything on the table at once, and then I check it on the list!
Proofing for 25 minutes is after the buns are formed, right? And I'm trying to understand how much the dough should rise after the HP kneads it. In the same place, the "dough" function includes not only kneading, but also proofing later. For Panasonic it is long, 1h 10-1h 20.
Maybe this proofing is too long for such buns? probably the curd dough rises quickly.
Zest
Amiga

I also have Panasonic. I calmly set the program Dough 2 hours 20 minutes. As the stove squeaks, I dump it on a cutting board, divide it into pieces and round off each one along the way. Then I start with the first rounded one - I slightly ivy it into a cake and shape a bun, send it to a baking sheet, and so on until the last piece.

Baking sheet - in the oven with the light on for 25 minutes, cover the top from airing. Then I grease with egg + milk, sprinkle with something and bake.

25 minutes - the approximate time. If there is a summer heat, they will rise faster, in a cool room - longer. Look at its appearance - if it has increased by about 2 times - you can bake it.
Stern
Mashunya, cottage cheese and coffee buns are certainly delicious !!!

Raisin, thanks for the help!

Amiga, I already have nothing to add to the Zest's answer. In my HP, the rise of the dough lasts 1 hour 7 minutes, as you can see, the difference is small.
What yeast did you bake with? Maybe yeast of special thermonuclearity got caught, so the dough came too quickly.

SchuMakher
Stell, in short, the smell is awesome, I bake with something escho and expose it as a separate recipe! Well, with an indication of the source, of course!
Amiga
Zest, thanks for the detailed explanation! Now everything is clear.

Stеrn apparently yes, such a sharp yeast! This is a saf moment for baking. I have noticed before that they raise the dough a lot. And here, apparently, along with whey and cottage cheese, the process intensified.

By the way, my family didn't notice the flaws of my buns! Fly away for a sweet soul! So thanks again for the recipe, Stella! Hopefully next time it will turn out even better.
Stern
Quote: Amiga

Hopefully next time it will turn out even better.

No doubt!!!

To your health !!! Curd buns
Inusya
Stеrn, thanks for the delicious recipe, the buns were already overcooked, but I managed to take a photo. At mine, in order to be in time, you have to sit under the oven with a camera, if you miss, there will be nothing to photograph ...
So I post my version:
Curd buns
And this is in a break, just amazing in taste and appearance:
Curd buns
The only thing, it seemed, you can still add sugar, I put 4 spoons.
In general, the dough with the rise was the most tender, super! Thank you!
Stern
inusya, to health Curd buns and thanks for the report!
Tamborén
I have made these buns several times already, in different variations. Great recipe!
Today - here, with chocolate, nuts, raisins and sesame.
Curd buns
I have never succeeded in only 12 pieces, always more than 20. This is also only half.
I make it with rye sourdough, and 5g of pressed yeast. I add flaxseed flour and bran.
Thank you so much for the recipe!
Stern

Tamborén , to health Curd buns and thanks for the report!
Elenka
Stelochka, and I'm here again with an advertisement for your wonderful buns. Well, I've tried every dough, but these ... it's always a miracle how good, fluffy, melting with a unique taste!
Thank you!

Curd buns
Stern
Helen, rolls of incomparable beauty !!!
Good health, dear Curd buns and thanks for the report!
Lanna
Hello! In Moulinex, Yeast dough mode is 1 hour 25 minutes. Question: after the signal, should the dough be left in the bucket for the approach, or should you form buns right away?
Stern
Hello Lanna!
If 1 hour 25 minutes without heating, then enough, you can immediately mold the buns. Just do not forget to stir the cottage cheese, egg + buttermilk, salt, sugar, yeast and heat to the "steam" temperature.
Lanna
Thanks for the answer! It seems to be heated, I made donuts, it turned out wonderful ...
Now the buns are in line)))
Stern
In my HP the "dough" program lasts 1 hour and 50 minutes. Of these, 22 minutes are heated. I think you will see from the test whether it is ready. In extreme cases, you can wait 20 minutes for the dough to come to a condition.
vichka strawberry
I carry another "thank you" - they sang cottage cheese, but not rolls, but loaves, they just strove to leave the baguette maker, but deliciouseeeeeee))))))))))))))

Curd buns
Stern

vichka strawberry, good health Curd buns and thanks for the report!
Crochet
Stelochka, deliciousahh !!! Thank you, dear !!!

Curd buns
Stern
Tiny rolls - aerobatics !!!

To your health, dear Curd buns and thanks for the report!

Swifta

Stеrn, thank you so much for the wonderful recipe! The dough came out amazing, although I did it in a "lazy" way (and why bothering in vain if x \ n does everything herself). In a word, I did this: I poured flour mixed with salt on the bottom of the x \ n, then crumbled yeast into a depression in the flour, and covered them with flour. I cut butter into yeast, poured kefir on top. At the end, she poured the curd-sugar-egg mixture. Since I had a store-bought cottage cheese, dryish, I decided to make it thinner (pasty): I poured sugar into it and stirred it with a mixer. And so as not to beat the egg separately, then I added it there and beat it a little. And all this sparse has already poured into x \ n. Kefira took 120 ml (180 - 60 (egg) = 120). There was no oatmeal, so I put semolina instead. When kneading, the bun was a little lime at first, but then, when it was well mixed, it became smooth, elastic, and lagged well behind the walls. When baking buns, the smell was ABALDET. The rolls came out great. I am attaching a photo report.

Curd buns

I would like to check how long these buns remain fresh, but no luck: this is all that remains after our evening tea with my husband.
The recipe will definitely take root with us! I liked the dough very much, now you still need to try to bake cheesecakes, rolls, loaves from it, ... and it will be like this:
Stern
Good luck to you, SWIFTA Curd buns and thanks for the report!


Swifta
And here's another batch of buns. Vkusnoooo! The husband eats with pleasure and says "THANKS" to you! The buns are super! Sprinkled with chopped nuts on top of these buns.

Curd buns

Thanks again. And more delicious recipes for you. The buns have been registered with us and will live on. And we will eat them.

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