Cottage cheese and apple jellied bun

Category: Culinary recipes
Cottage cheese and apple jellied bun

Ingredients

For the test:
Wheat flour 265 g
Salt 1/4 tsp
Dry yeast 1.5 tsp.
Sugar 30 g
Water 160 g
Powdered milk 15 g
Vegetable oil 40 g
For apple filling:
Fresh apples 500 g
Sugar (to taste) 50-150 g
Lemon juice 1 tsp
Salt pinch
For the curd filling:
Cottage cheese 200 g
Sugar 50 g
Vanilla
Egg 1/2 egg
For the raisin-cinnamon filling:
Raisins 50 g
Sugar 50 g
Cinnamon 1/4 tsp
For cream filling:
Cream at least 33% fat 200 g
Powdered sugar 50 g
Vaanil

Cooking method

  • Imagine a bun with cottage cheese, apple, raisins and cinnamon, with a crispy, creamy caramel crust ...
  • Yes, yes, all this can be combined into one! And it will turn out exactly as tasty as it promises to be! After all, what could be stronger than the friendship of apple, raisins and cinnamon? Isn't cottage cheese a friend to all this?
  • This bun contains the whole range of flavors - the airiness of yeast dough, the sourness of an apple, the sweetness of raisins and the milkiness of cottage cheese. Well, all this is crowned with a sweet vanilla cream filling!
  • Try to repeat it, it is not so difficult, but the reward in the form of \ "tasty \" is guaranteed to you!
  • 1Cottage cheese and apple jellied bunSift flour into the bowl of the combine, add sugar, milk powder, yeast and salt. Pour in water and oil. We turn on the kneading with the "hook" nozzle for 1 minute until a coarse lump is formed. Turn off the combine and let the dough stand for 10 minutes.
  • 2Cottage cheese and apple jellied bunAfter the specified time has elapsed, we will continue kneading at medium speed for 7-8 minutes. The final dough is well kneaded, elastic, and comes completely out of the bowl.
  • 3Cottage cheese and apple jellied bunRoll the dough into a ball and place it in a container greased with vegetable oil. We cover. And put it in the refrigerator for 8-72 hours.
  • 4Cottage cheese and apple jellied bunDuring the night, the dough will undergo cold fermentation and double in size.
  • 6Cottage cheese and apple jellied bunWe take the dough out of the refrigerator, knead it and let it stand at room temperature for 30 minutes.
  • Moving on to the fillings:
  • 7Cottage cheese and apple jellied bunFor the curd filling, mix all the ingredients until smooth.
  • 8Cottage cheese and apple jellied bunFor the raisin-cinnamon filling, mix all the ingredients in a separate container.
  • 9Cottage cheese and apple jellied bunFor the apple filling: We wash and cut the apples, sprinkle with lemon juice, add sugar, add a pinch of salt and send them to the microwave for 10-15 minutes intermittently (so as not to overheat the dishes).
  • 10Cottage cheese and apple jellied bunCheck the readiness - the apple should be soft. Grind through a sieve to separate the peel and seeds.
  • Let's move on to shaping the bun:
  • 11Cottage cheese and apple jellied bunDivide the dough into 3 parts - 3 future plait braids. We roll each piece into a long strip of about 30x10 cm.
  • 12Cottage cheese and apple jellied bunIn the center of each of the bundles we spread the filling: for the first - applesauce, for the second - curd filling, for the third - raisin-cinnamon.
  • 13Cottage cheese and apple jellied bunWe pinch the edges from above and "roll" each harness for better bonding of the edges and giving an even shape to each harness.
  • 14Cottage cheese and apple jellied bunCottage cheese and apple jellied bunWe form a 3-strand braid, starting from the center. We are moving in two different directions.
  • 15Cottage cheese and apple jellied bunGrease the form with butter. We spread our braid and fasten the ends together. Cover and leave for 1 hour.
  • 16Cottage cheese and apple jellied bunFor the cream filling, mix the cream, powdered sugar and vanilla.
  • 17Cottage cheese and apple jellied bunPour the cream filling in an even layer onto the dough that has come up. We bake at a temperature of 200C for about 40 minutes. During baking, the pouring will begin to bubble and may overflow.
  • 18Cottage cheese and apple jellied bunWe take out the form from the oven, let stand for about 5 minutes. After 5 minutes, we relax the edges and let cool in the mold for another 5 minutes. Take the bun out of the mold and leave to cool on the wire rack. The creamy crust should remain on top.
  • 19Cottage cheese and apple jellied bunCut into thick pieces and enjoy with tea, coffee or just a glass of milk or kefir!
  • P.S. And again, my personal improvisation on the theme of butter dough.
  • Frankly, I wrote a lot and for a long time, it's much easier. Especially if you have ready-made yeast dough. Use it. Feel free to take your favorite.
  • I also always have applesauce in the refrigerator - as a product of the recycling of volunteers.
  • So I just have to put together everything that was in the fridge and bring you a new recipe!
  • Help yourself and start with that creamy caramel crunchy crust ..!


Albina
Olgahow delicious
filirina
Ooooooooo! This one should bake! Super! Olya, thanks for the ingenious idea of ​​combining delicious treats together!

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