Buns "Rosettes"

Category: Bakery products
Rosette buns

Ingredients

Milk 250 ml
Eggs (2 in dough, 1 in filling) 3 pcs.
Sugar (100 g in the dough, 100 g in the filling) 200 g
Butter or margarine 100 g
Flour 600-700 g
Fresh yeast (dry 2 tsp) 25 g
Cottage cheese 500 g
Raisins 100-150 g
Vanilla sugar (1 in dough, 1 in cottage cheese) 2 p.
Lemon zest (optional in dough)
Salt 1 tsp (incomplete)

Cooking method

  • First, pour boiling water over the raisins. Now we make dough. Dissolve yeast in warm milk, add sugar and half flour. Stir and place in a warm place. In the meantime, let's prepare the baking. Melt butter, cool slightly and add eggs, sugar, vanilla sugar, salt, mix everything well. Add the pastry to the dough that has come, mix and gradually add the remaining flour, knead a pretty steep dough. We put in a warm place for lifting.
  • Now we are preparing the filling. Add the egg, sugar, vanilla sugar, raisins to the cottage cheese at room temperature (after draining the water and drying it), mix well.
  • After the dough has come up, we divide it into balls of equal size (I got 20 pieces from this amount of dough), and leave it to come up a little. Then we roll out each ball and make three cuts so that we get a small, middle and large part. Put the filling in the middle and first grab the cottage cheese in a small part and pinch it well, then medium, then large. The bonding point should be as low as possible, at the base of the buns, otherwise they will fall off. We connect as tightly as possible, especially the last part. The assembly of buns can be viewed here 🔗. There was no way to take my photos.
  • After forming the buns, let them come up. We dilute the yolk with milk, grease the buns. Bake in an oven preheated to 180 C. Be guided by the timing of your oven. That's all! Bon Appetit!

The dish is designed for

20

Note

The recipe is borrowed from here: 🔗 Very tasty buns turned out!

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Mom Tanya
Sveta! What delicious and neat cheesecake buns !!! A very interesting way to "build" !!!
Svetlanaur
Tanyusha, I agree! When I saw these buns, I so wanted to repeat, and here is the result. With pleasure I "wove" these buns. And they ate it with pleasure.
lungwort
: hi: Svetlana, it’s a pity that we didn’t manage to photograph the buns being formed. According to the description, it is not entirely clear how to cut. And the buns are great.
Svetlanaur
Natasha, so I indicated the link to the recipe that I used, and it shows how to cut the cakes and then shape the buns. I just blacked out the link, take a look.
kisuri
Hello Sveta!
Thank you very much for the buns! I love all kinds of cottage cheese baked goods, and here there is also a very interesting shape and method of modeling.
Here are my buns:
Rosette buns
I also put dried cherries in the cottage cheese instead of raisins (they don't like me) and smeared it with icing on top (sour cream + vanilla sugar + just sugar, beat). Brush with a brush 5 minutes before the end of baking and dry in the oven for 5 minutes. Mom and I always did that when we baked cheesecakes. VKU-USNO !!! I will put the cut next time, because there is nothing to cut already!


Svetlanaur
Irochka, thank you for such a detailed report! Very beautiful buns turned out! And thanks for the glaze tip, I will definitely try it.

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