Cottage cheese buns with raisins

Category: Bakery products
Cottage cheese buns with raisins

Ingredients

cottage cheese (I have 9% in packs) 500 g
flour 320 g (2 rounded glasses)
eggs (large) 2 pcs.
granulated sugar 2 tbsp. l. without slide (40 g)
vanilla sugar 2 tbsp. l. without slide (36 g)
baking powder 6 tsp without slide (27 g)
raisins or dried apricots, cut into small cubes to taste (I have 120 g of raisins)

Cooking method

  • Rinse the raisins and soak them in hot water for 20 minutes. Then we put it back on a sieve and let the water drain. Next, put the raisins on a napkin and dry them.
  • Sift flour and mix with baking powder.
  • We divide the eggs into yolks and whites. In one bowl, grind the yolks with sugar, in the other, beat the whites with a whisk.
  • Put the cottage cheese in a large bowl (I usually wipe the cottage cheese through a sieve beforehand). Add yolks with sugar, whipped whites and raisins to the curd alternately, stirring with a spatula or spoon after each new bookmark.
  • Cottage cheese buns with raisins
  • Pour in flour with baking powder and knead the dough until it becomes smooth and soft.
  • Cottage cheese buns with raisins
  • Divide the dough into 18 identical pieces and roll them into balls.
  • Put the balls on a baking sheet, oiled or lined with baking paper, at a distance from each other, since the buns increase during baking. I used a silicone mat, so I didn't grease it with anything.
  • Cottage cheese buns with raisins
  • We bake in an oven preheated to 180 degrees for 20-30 minutes until a brown-golden crust appears.
  • Cottage cheese buns with raisins
  • Finished buns can be greased with butter on top.

Note

The recipe for these buns (with slight differences) is posted on many sites. As a basis, I took the recipe presented by Olga K. (as the very first by the date of calculation), added something from other similar recipes and, of course, from myself. Photos are mine.

This recipe is remarkable in that there is absolutely no butter and little sugar in the dough, but at the same time the buns turn out to be tasty, especially when warm. Due to the raisins, they are quite sweet, and the cottage cheese gives them a slight sourness. Lovers of very sweet cottage cheese pastries can increase the amount of sugar in the recipe to their taste or sprinkle the finished buns with powdered sugar.

Depending on what kind of cottage cheese will be used to make buns, the required amount of flour may vary, because if the cottage cheese is dry, it will be needed a little less, and if it is wet, a little more.

Innushka
charm
Gall
Thank you. I am glad you liked them.
Jiri
Gall, Galina, very beautiful! I bookmark it, I can't even believe that there is no yeast, so fluffy!
Gall
Thank you. Much depends on the cottage cheese. I had the most ordinary store-bought cottage cheese, but everything worked out great - the buns were puffed up like balls during baking.
Albina
Galina, in appearance and you can not say that without yeast buns. Do they stay soft for a long time?
Gall
I won't say exactly about this, since I did not keep them for a long time. These ingredients make 18 small buns, which are eaten very quickly. These buns are most delicious while they are hot. The cooled ones are also good, but they become, as it were, denser. I store the completely cooled buns in a closed container, and before the next serving I heat them in the microwave (but this is not necessary, I just like it better).

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