Coconut curd curd buns

Category: Bakery products

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:

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.

Pour room temperature milk and cream. Knead the dough at medium speed for 3 minutes with the hook attachment.
Gradually add butter in portions. We continue kneading for 5 minutes. The finished dough is soft and elastic.
transfer the dough into a greased container, cover
we are waiting for an increase of 1.5-2 p. (about 2 hours, depending on room temperature).
Roll Forming:
For the curd-coconut mixture, mix cottage cheese, coconut, condensed milk and vanilla until smooth

Divide 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.

We 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.

We 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.
We 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).
We spread the dough in a pre-greased form, trying to repeat its shape. The cuts face up.
We cover the form and leave it until it grows 1.5-2 times. Proofing time depends on room temperature.
We 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.