Cheese buns

Cheese buns

Category: Bakery products

Ingredients
Butter	125g.
Large eggs	3 pcs. (4pcs if small)
Water	200g.
Salt	pinch
Wheat flour	150g.
Cheese	150g.

Cooking method

• Bring water, oil, salt to a boil. Remove from heat, stirring vigorously, add flour. Knead until the dough begins to lag behind the walls. Cool down.
• Stir in the eggs one at a time (add the next only after the previous one has completely mixed with the dough).
• Pour in cheese, grated on a coarse grater. Mix well.
• With a spoon dipped in water or using a pastry bag, place small buns on a baking sheet lined with paper and greased with butter.
• Bake in an oven preheated to 200C for 30-40 minutes until golden brown.
• 
• 
• Very aromatic and tasty !!!

Note

the recipe is taken from the "Appetizing stories"

Similar recipes

Saffron Buns for Saint Lucia's Day (Omela)

Travel bun (Shyrshunchik)

Bertina Sweet Milk Buns (GruSha)

If there are such voids in them, like in eclairs, then they can be safely stuffed with grated cheese with garlic.

[Albina]

Albina , you can, and not only cheese! We really eat them like that, instead of bread!

cooked according to your recipe, but they didn't rise very much? tell me what is the error ???

[Jesse19]

Jesse19 It's very hard to tell without seeing your cooking process !!! Was the technology fully respected? The dough was kneaded until it began to lag behind the walls ?? Eggs, one at a time? At what temperature was it baked? Didn't you open the oven while baking?

I followed the technology, the dough lagged behind the walls, I beat the eggs one by one, that is, until one completely dissolves in the dough, then the other, the temperature is 200%, and the oven did not open the process I watched through the window. Maybe I put a little cheese, but I didn't have a big piece? When I laid them out on a sheet with a spoon dipped in water. then for some reason they spread a little? Maybe this is a mistake? did you put a little something in the dough?

And I'm baking now, it's been 15 minutes. and the rise went, I did everything according to the recipe: D I confess - I made choux pastry very often before and so that it did not rise - the consistency of the dough after mixing the eggs is never important here - it should be like thick sour cream, when you take it with a spoon, it should not flow from it, stretch with such a plastic mass. I mixed 3 large eggs into this recipe - the dough was thick, that is, it did not last from a spoon and I added 1 small egg - then it became normal. Try it and good luck

[Jesse19]

When I laid them out on a sheet with a spoon dipped in water. then for some reason they spread a little? Maybe this is a mistake? did you put a little something in the dough?

Jesse19 , the dough is definitely not liquid. I even smoothed it with a spoon on top so that it would not bristle with shreds. I can also assume that the oven has not warmed up to the required temperature.

Secrets of making choux pastry (a source: 🔗)

1) If the dough is too thin, brew another portion and add it to the liquid.

2) If the dough is too thick, stir in another egg or half an egg.

3) The dough should not be very cooled, it should be quite hot, but so that the eggs do not curl (70-80 degrees).

4) Eggs should be at room temperature or warmer before being added to the dough.

5) Baking trays for choux pastry should be greased with a very thin layer of fat. If the baking sheet is too greasy, then cracks form on the bottom crust of the products. If the baking sheet is too dry, then the products may stick to it and they will have to be cut with a knife.

6) You can place the choux pastry on a baking sheet using a pastry bag with a metal tip, or a paper box, or just a spoon. The deposited dough should be baked immediately, otherwise a crust will form on its surface.

7) Excessively thick dough does not rise well, and the batter is very blurry and does not hold its shape.

8.) The baking time of the choux pastry depends on the size and shape of the products. Small baked goods should be baked at a constant temperature of 220C throughout the entire cooking time. The larger ones are baked for 10 minutes 10 minutes at a temperature of 220C, then they are reduced to 190C and cook for another 15-20 minutes until the dough rises and turns golden. Lowering the temperature ensures that the inside of the products is baked by the time they turn golden on the outside.

9) To prevent the products from falling off during baking, the oven must be closed until the end of baking.

10) If the ends of the product are bent upwards or the product is too soft, then the oven is not warmed up enough.

11) If the product falls off after baking, then it was taken out of the oven early. So that the products do not fall off and dry out a little, they can be held for 5 minutes in an open oven.

nut

Why lay out such delicious recipes, I'm a man of weak will! I feel that twice a week in the sports hall is not enough ...
But seriously, thanks. I am friends with the dough, but somehow it did not work out with the custard. And here every time without a misfire: the rolls inflate and delight.

Thanks for the recipe!
It just worked out great. Even a man did it
Only I have problems with laying them out: they turned out to be of different shapes and crooked,
but ... still a thing !!!
And I also sprinkled them a little on top with cheese ...

: hi: Thanks for such a treat! I adore the oven, but I adore baked goods even more !!! I love it very much with cheese especially. I'll try to cook in a Hotter A / Grill. I make wonderful pastries in it. There is an oven and a good one, but I like it more in the grill, and the oven is now turned off, because a new kitchen is being assembled. Thank you!!!

[Forrint]

Forrint , Congratulations on the victory!!!

Only I have problems with laying them out: they turned out to be of different shapes and crooked,

My identity is crooked .. You can smooth them with a wet spoon after laying them on top ..

VS NIKA , good luck!

: hi: But the crookedness of such products has its own charm.

I baked your buns today
they have one drawback, they are so incredibly tasty that it is impossible to stop
of course tomorrow is a straight road
I got 2 baking sheets, baked with convection 180 *
they didn’t turn out to be jewelry, but it didn’t stop us!

[Mate]

Mate , to die, what a beauty !!!! Glad you liked it! And the shape is exactly what it should be!

I haven't baked yet, but I love the recipe !!! I ate such buns in Paris (and he, as you know, is famous for pastries). She swallowed her tongue! (now all I can do is communicate in writing on forums). I was going to be wise over them myself, and here is a ready-made recipe. In principle, I imagined it so myself. Thank you very much, I will certainly try.

[azaza]

azaza , Good luck!

Delicious buns! I will definitely cook some more. Baked with convection at a temperature of 195 degrees for 25 minutes. Delicate aromatic buns turned out. Thank you!

[Irishechka]

Irishechka , welcome to the forum and thank you for your feedback!

Hello everyone. Girls, the recipe is great and the buns too. But something went wrong for me. The dough turned out to be thick, although everything was measured. I tried to make it thinner, added a fifth egg .... in short, it didn't work out. I spread it on a baking sheet with two teaspoons. rose average, but one moment that is embarrassing. Every time you bite, you think that there will be a sweet cream in there now. What's the matter? Low on salt? Due to the large number of eggs? In general, the dough had a characteristic custard taste, and sweet, tell me, what's the mistake?

[dinulka]

dinulka , welcome to the forum and thank you!

In general, the dough had a characteristic custard taste, and sweet, tell me, what's the mistake?

Well, this is the choux pastry. I don't understand what confuses you ???

As for the preparation itself, I cannot say more than I wrote. I tried to describe all the nuances. Here you yourself have to feel this dough and adapt.

need to try

This is not the first time I have baked these rolls, every time I remember Mistletoe with a kind word. Very, very tasty, quick and easy to make. Unfortunately, there is no camera at the right time to capture this beauty. The resulting rolls are exactly 1: 1 as in the photos from the author, so beautiful.

[Flaksia]

Flaksia , Thank you!!! I am very glad that the recipe stuck with you !!!

The rolls turned out to be excellent!

[Zhenya]

Zhenya, glad you liked it!!!

from her picky husband MANY THANKS! These buns combine not only beauty, but also excellent taste and a flight of imagination in terms of fillings. If you make them small, then you can put liver and fish pastes there. And, as previously mentioned, processed cheese with garlic and mayonnaise. You can also smoked sausage cheese with herbs, carrots (raw, grated) and mayonnaise. And, of course, caviar with butter. Eh, they are fabulous

[Nat_ka]

Nat_ka , Thank you! Glad you liked it!!! Hello husband!

[Ksyu]

Ksyuwhat are ethen rolls !!!



Time for cooking is minimum, tyts-tyts and ready, and the result !!!

Let me tI flourishaLuyu !!!

As an option for a quick bread, just suppa !!!

P.S. Baked at 180 gr. with convection, 25 minutes.

[Kroshik]

Kroshik, this is a cave !!!!! Stunned !!!

Can you please tell me which cheese is better to take for these buns? I ate such in a pastry shop, delicious, swallow your tongue, with a pronounced cheese taste. I want to repeat, but I don’t know what kind of cheese to take, since I’ve never had to bake cheese baked goods.

Marina, take your beloved, I'm sure you won't miss !!!

I didn't bake these zavarnushki with any kind of cheese, the result always pleases !!!

[Marina]

Marinause any cheese of course.

I made buns at night looking ...
🔗 🔗 🔗 🔗
My poor hvigura It's impossible to break away! They are so creamy, so creamy Thank you very much for the recipe

[Natalia 24]

Natalia 24, stunned, what rolls !!! Indeed, you cannot tear yourself away from such !!!

[Omela]

Omela, that's what I got according to your recipe. And I also made dumplings from this dough. I put pieces of dough into the boiling broth with a spoon. They first swell, then deflate a little and it turned out very tasty. I make custard dumplings quite often, but it never even crossed my mind to add cheese to the dough. Thanks a lot for the recipe! : girl_claping: Yes, and I also threw melted cheese into the broth. It turned out to be a solid cheese lunch. Thursday is a cheesy day!

[Elena]

Elena, what beautiful buns! (y) Glad I liked it !! For a cheesy day.

[Omela]

Omela, made buns. The aroma will be killed with a broom !!! And you can try it only in the morning. Not all, however, have risen. But it's the oven's fault. The temperature controller does not work. I bake everything at 250 degrees. She is under warranty, but they are delaying the repair. Thanks for the recipe

Thank you so much for the buns. The kids were kicking for both shechki !!!!

[Natalia]

Natalia, I'm glad the kids liked it !! And the buns turned out beautiful all the same.

[Omela]

Omela, kids it is at Alycha, and mine already have their own children

[Natalia]

Natalia, pardon me!!! Beguiled in the night!

[Omela]

Omela, tell me, can you replace cheese with processed cheese?

[Tatyana]

Tatyana, I have never tried it with melted cheese, I think that the consistency of the dough will be completely different. It is better to use hard cheese.

[Omela]

Omela, Thank you

[Omela]

Oh,Omela, I baked your buns today. Was in the topic about pasta with mussels and remembered about buns. The buns are, well, just magically delicious. I made half a portion, I usually have a lumpy first pancake, well, I decided to do a little, take into account mistakes in the next portion. The dough turned out to be of normal thickness, but when I put it in the oven, it spread slightly. I understand that it was necessary to preheat the oven more strongly? While she was setting the baking sheet, the heat disappeared. But the rolls are crispy and very tasty, very well. Here's the truth, everything simple is brilliant. Thank you so much for such a pleasure.

[Svetlana]

Svetlana, glad you liked! In principle, the baking temperature here is 200C, that is, there should not be a special heat. Maybe there just wasn't enough time to warm up?

Omela thank you so much for the recipe !!!!!

[Natasha]

Natasha, thank you!

Thank you again!