Coconut curd curd buns

Category: Bakery products
Coconut curd curd buns

Ingredients

Dough:
Milk 365 ml
Wheat flour 660 g
Dry yeast 3 tsp
Room temperature butter 50 g
Sugar 100 g
Vanilla, lemon zest
Salt 1/2 tsp
Cream 33% 50 ml
Curd-coconut filling:
Cottage cheese 500 g
Coconut flakes 50 g
Condensed milk 100 g
Vanilla

Cooking method

  • A combination of cottage cheese, coconut and condensed milk ... Try it ... I'm afraid you'll fall in love forever ...
  • The buns have a rather complicated shape - thin sheets of dough, "smeared" with the filling and twisted.
  • This is the peculiarity: the cottage cheese is absorbed into the dough, softening it and is practically not felt, but a coconut-thickened aftertaste remains.
  • I seem to have fallen in love ...
  • Dough:
  • Coconut curd curd buns Sift wheat flour, sugar, vanilla, zest and yeast into the bowl of the combine. Stir - just a couple of hand waves. Add salt. Yeast does not like direct contact with salt, so we do not throw them away immediately.
  • Coconut curd curd bunsPour room temperature milk and cream. Knead the dough at medium speed for 3 minutes with the hook attachment.
  • Coconut curd curd bunsGradually add butter in portions. We continue kneading for 5 minutes. The finished dough is soft and elastic.
  • Coconut curd curd bunstransfer the dough into a greased container, cover
  • Coconut curd curd bunswe are waiting for an increase of 1.5-2 p. (about 2 hours, depending on room temperature).
  • Roll Forming:
  • Coconut curd curd bunsFor the curd-coconut mixture, mix cottage cheese, coconut, condensed milk and vanilla until smooth
  • Coconut curd curd bunsDivide the dough into 5 pieces on a floured working surface. We work with one part, keeping the rest covered. Using a pasta machine, roll each part into the thinnest and very long tape 10 cm wide. The dough should be so thin that it shines through. If the tape comes out very long, then divide it into 2 parts.
  • Coconut curd curd bunsWe take 1/5 of the curd-coconut mixture (do not forget, 4 parts of the dough are waiting for their turn) and with the help of a spatula apply an even thin layer over the entire length and width of the tape.
  • Coconut curd curd bunsWe fold the tape into a tight roll along the entire length. If you split the tape, then glue the ends of the two tapes and continue.
  • Coconut curd curd bunsWe cut the roll into 2 parts along the length. Further, if necessary, we divide each workpiece in half (if your shape is small, like mine).
  • Coconut curd curd bunsWe spread the dough in a pre-greased form, trying to repeat its shape. The cuts face up.
  • Coconut curd curd bunsWe cover the form and leave it until it grows 1.5-2 times. Proofing time depends on room temperature.
  • Coconut curd curd bunsWe send to the oven preheated to 210C for 20 minutes. Baking is ready when the temperature inside the product reaches 94C. Cool on a wire rack, freeing from the form. Decorate if necessary.


taneskaa
How delicious everything is written!
I wish I had a pasta machine, but I promise to make these divine buns!
Helen
It must be delicious !!!!
L-olga
Quote: taneskaa

How delicious everything is written!
I wish I had a pasta machine, but I promise to make these divine buns!

I really love cottage cheese and invent how to beat it. And our whole family loves yeast baked goods)
That's when different combinations are invented, the emotions come from a pure heart!


Added Sunday 20 Nov 2016 10:06

Quote: Helen

It must be delicious !!!!
Yes, Lenochka, really tasty - honestly)))

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