Usually yes, but this time it turned out to be delicious buns with cottage cheese!

I don’t remember where I tried these wonderful curd envelopes, but I really liked the taste and the way they were decorated. I suggest you try it too! Your kids will definitely love these “envelope” buns!

Ingredients:

For the rich yeast dough:

• 50 g fresh yeast;
• ½ glass of milk;
• 3 eggs;
• 75-100 g sugar;
• A pinch of salt;
• 125 g butter;
• 3 tablespoons sunflower oil;
• Flour - 3-3.5 cups or 500-530 g, depending on the consistency of the dough (if the eggs are large, more flour may be needed. The dough should be soft, not very hard, but not sticky.

For the sweet curd filling:

• 400 g fresh cottage cheese;
• 1 large or 2 small eggs;
• 4-5 tablespoons of sugar;
• 1 packet of vanilla sugar or ¼ coffee spoon of vanilla.

To grease the buns:

• 1 large yolk;
• 2 teaspoons milk.

Or just a beaten egg.

How to bake:

Let's prepare the dough. Grind the yeast with 1-2 tbsp. spoons of sugar. Mix with warm milk. Sift 1 cup of flour, mix, put the dough in a warm place and cover with a towel.

While the dough is rising, let's prepare curd filling. We need the cottage cheese not very wet, so that the filling is not liquid, but not dry either - then it will be crumbly.

Grind cottage cheese with sugar, vanillin and egg. You can simply crumble the cottage cheese with your hands, and then mix thoroughly with a fork with the rest of the ingredients. The result is a very aromatic, sweet curd, and if you also find a homemade egg, it turns yellow, like a dandelion!

And now the dough has doubled in size and has become fluffy and airy! It's time to knead the dough. Add eggs, beaten with the rest of the sugar, and melted butter to the dough. The products should not be hot or cold - the eggs should be at room temperature and the butter should be lukewarm. Then gradually sift the flour, stirring each time - first with a spoon, then, when the dough becomes thick enough, with your hands. During the kneading process, salt the dough, and add sunflower oil along with the last portion of flour. Gently but thoroughly knead the dough for 3-4 minutes, put it back in a bowl greased or sprinkled with flour, cover with a clean towel and place in a warm place for 15-20 minutes.

Now we have both the dough and the filling ready.

Gently knead the risen dough with your hands and divide it into apple-sized pieces. From each piece we form a rectangular cake.

Place the buns on a baking sheet, leaving a distance of 4-5 cm between them to prevent them from sticking together. Turn on the oven to warm up to 160C, and place the baking sheet with the buns on top of the stove - let them rise warm.

Then place the baking sheet in the oven and bake the buns at 160-180C for about 25 minutes. This time I baked buns with an innovation - I placed a cast-iron frying pan with water on the bottom of the oven. The result was magical: for the first time I got buns with such a tender, soft crust, and, moreover, so golden brown! Previously, without the “steam effect,” when a beautiful “tan” was obtained, the bottom and sometimes the top crust of the baked goods would dry out. And this time it turned out great!

When they are ready, and the crust on top becomes dry and begins to slowly brown, and the wooden stick will be dry when testing the dough, you can take out a baking sheet and grease the buns with the prepared pre-whipped yolk, mixed with 1-2 teaspoons of milk.

We put the buns in the oven for another 5 minutes, turning up the heat - and a beautiful, golden, shiny crust will appear on them.

Take out the baking sheet and transfer the buns with a spatula to a plate.

When it cools down, you can try it!

Buns with cottage cheese are very tasty with cocoa and lemon-mint tea!

Today we will prepare wonderful yeast buns with a delicate curd filling. Such buns used to be sold in school canteens and delicatessens, and for those who were especially lucky, these buns were prepared by mothers and grandmothers. The buns are very tasty and soft, they usually do not stale, despite the fact that from the specified products they are made into 12 pieces, and each one is not at all small in size.

In order to make the filling especially tender, I advise you to use homogeneous dense cottage cheese; in extreme cases, you can rub regular grain cottage cheese through a sieve.

To prepare buns with cottage cheese, prepare the ingredients according to the list. It is convenient to put the dough in a bread machine; to do this, first mix the milk with sugar and salt. Then add flour and yeast and add softened butter. Turn on the “dough” program and wait until the dough has risen well.

For the curd filling, mix cottage cheese with sugar, flour, 1 whole egg and 1 white. Reserve the second yolk for brushing the buns.

Punch down the risen dough and divide into two parts. Roll each part into a rectangle about 0.5 cm thick.

Spread with curd filling and carefully roll into two rolls.

Cut the resulting rolls into 6 buns each.

Brush the buns with yolk and let them rise a little. During this time, preheat the oven to 200 degrees.

Bake the buns with cottage cheese for about 15 minutes. Serve warm!

Homemade buns differ from store-bought ones due to their unique aroma, guaranteed quality of products and the love that the chefs put into the recipe. Baking with cottage cheese is no exception. In your own oven, the buns come out rich, fluffy and tender in taste.

Yeast-free baked goods with cottage cheese and apples

Buns with cottage cheese are not necessarily cheesecakes. Convince yourself by trying the following recipe. Compound:

• cottage cheese - half a kilo;
• apple - 1 large;
• sifted flour – 0.5-0.6 kg;
• chicken egg - 2 pcs.;
• baking powder – 10 g;
• sugar - 150 g;
• powdered sugar;
• salt – 1/2 tsp.

Step by step recipe:

1. Place the cottage cheese in a bowl and grind thoroughly with sugar.
2. Enter the eggs. Add some salt.
3. Mix flour with baking powder and gradually add to the curd and egg mixture. Grate the apple with fine shavings. Add it there too. Don't stop using the spoon.
4. When the mass becomes more or less homogeneous, start kneading the dough. Achieve a stiff and dense consistency.
5. Tear off a piece from the mass. Roll it into a sphere slightly larger than a ping pong ball.
6. Repeat these steps until all the dough is gone.
7. Set the oven to heat at 180ºC. Place the blanks on a sheet covered with parchment and place in the heat for half an hour.
8. Sprinkle the rosy hot buns with powder and serve.

Advice. The number of chicken eggs specified in the recipe can be replaced with quail eggs at a ratio of 1:5.

Curd pastry made from yeast dough with raisins

Raisins perfectly complement the taste of cottage cheese. Yeast buns with this combination will become a delicious dish on the dessert table. Products you will need:

• milk - 1 tbsp.;
• flour - 0.7 kg;
• sugar - 250 g;
• cottage cheese - 0.4 kg;
• raisins - 2 tbsp. l.;
• butter - 150 g;
• eggs - 4 pcs.;
• baker's yeast - 10 g;
• salt - 1/2 tsp;
• zest from 1 orange (for flavoring the buns);
• vanilla sugar - about 25 g.

Prepare the buns like this:

1. Heat the milk in a saucepan. Let it become barely warm. Whisk the yeast powder in it thoroughly. Pour in and stir in about 1/3 of the total amount of flour. Cover with a lid, wrap in a towel and place in a warm place.
2. After about 15 min. the mass must grow. Melt the butter and pour into the dough along with the eggs (2 pcs.).
3. Next, add the crushed citrus peel, half the vanilla and 100 g of regular sugar, and all the salt.
4. Stir the contents. Continue to do this during the next step - adding sifted flour. Add gradually so that the liquid does not form lumps.
5. Knead the bun dough until stiff and elastic. Cover with a napkin and leave for half an hour at room temperature.
6. Combine cottage cheese, the second part of vanilla powder, 1 egg, the remaining sugar and raisins into one mass. This is the filling.
7. Make small balls from the dough. Flatten each of them into a thin cake. Place the filling in the center.
8. To make a bun in the shape of a rose, make three cuts on the cake from the middle to the edge of the circle. Wrap each of the resulting segments in turn around the filling.
9. Beat the rest of the egg and brush the mixture onto the surface of the buns. Bake on a lined baking sheet at 180ºC. Time - 15 min.

Curd pastries in sour cream filling

The basic time for baking such buns with cottage cheese is 2.5 hours. But a significant part of it is spent “resting” the dough. Ingredients for buns:

• flour - 0.3 kg;
• butter - 50 g;
• sugar - 100 g;
• baker's yeast - 4 g;
• milk - 1/2 cup;
• medium fat sour cream - 230 g;
• salt - 1/2 tsp;
• cottage cheese - up to 430 g;
• eggs - 2 pcs.;
• vanilla sugar - 1 tsp.

How to cook buns:

1. Heat the milk a little and add 1 tsp. sugar and 1 tbsp. l. sifted flour. Whisk the yeast powder. Cover and keep the dough warm for 20 minutes.
2. Melt the butter. Add 3 tbsp. l. sugar, 70 g sour cream, salt. Add this mixture to the dough.
3. Add flour in several portions. Knead the cottage cheese bun dough by hand until pliable and tight. The mass should not be sticky.
4. Cover the lump and return it to a warm place. It takes about 1 hour for its size to double.
5. For the filling, mix cottage cheese, 1 egg, 30 g regular egg and 0.5 tsp into a homogeneous mass. vanilla sugar.
6. Preheat the oven to 170-180ºС. Cover the baking sheet with parchment.
7. Punch down the dough again and roll it into a rectangle. Spread the filling in a thin layer. But leave the edges uncovered. Roll the sheet into a roll.
8. Apply it lightly. Turn over with the seam down and divide into 12 fragments - buns with cottage cheese. Place them on a baking sheet with a distance of 1-2 cm, cover and leave them alone for 15 minutes. Cover with beaten egg. Bake for 45 minutes.
9. Prepare the filling: mix 150 g of sour cream, the remaining vanilla powder and 1 tbsp. l. Sahara. Grease the finished hot buns. Once cooled, serve with tea.

Curd pastry made from puff pastry

Excellent buns with cottage cheese are also made from puff pastry. You can buy it in the store. Choose a quality product: with a uniform color, without blisters or suspicious spots on the surface. For 10 buns you need half a kilo of ice cream puff pastry.

Advice. Buy the dough formed into a roll, and not the dough in the form of separate layers.

The baked goods come out tasty and soft if you strictly follow the cooking method. Use fresh, high-quality ingredients for your buns.

What kind of pastries with cottage cheese do you prepare at home?

Step-by-step recipes for preparing dietary pudding with cottage cheese, rice, meat and pumpkin

2018-04-14 Rida Khasanova

Grade
recipe

5952

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

5 gr.

56 kcal.

Option 1: Classic diet pudding recipe

Pudding is not yet a completely familiar dish for our country. Classic English pudding consists of milk, flour, sugar and eggs, and is steamed. Gradually, the variations of this dish have expanded; it can be prepared with vegetables, meat, cottage cheese and fruits. The method of preparing pudding is steamed or in the oven.

Dietary pudding is popular in the diet of those who want to lose weight or for medical reasons. It is recommended to replace sugar with fructose, and use only whites from eggs. Despite this, sweet pudding cannot be called completely dietary, so you should not get carried away with it.

Ingredients:

• half a liter of milk;
• 400-500 ml yogurt;
• one and a half glass of water;
• 15 gr. gelatin;
• vanillin;
• any berries.

Step-by-step recipe for diet pudding

Pour water into a saucepan and place on medium heat. When it becomes hot, add gelatin, while constantly stirring it with a spoon. It should dissolve without forming lumps.

In another container, gently heat the milk until warm. Add the curdled milk, stir and heat for a couple more minutes.

Pour the water with gelatin into the milk with yogurt and stir.

Remove stems or seeds from the berries and rinse. Place on a thin towel to absorb excess liquid. Transfer the berries to the milk mixture and add a couple of pinches of vanillin. If desired, you can add a little cinnamon.

Stir the mixture well so that the berries and spices are evenly distributed. Pour the future pudding into glasses or bowls and put them in the refrigerator. When the mass has completely hardened, the pudding is ready. The setting time depends on the gelatin, but it is better to prepare the dish in the evening and refrigerate overnight.

Before serving, the pudding can be decorated with fruit slices. It is not necessary to use fresh berries; frozen ones will also work.

Option 2: Quick diet pudding recipe

A simple pudding, which can replace a high-calorie dessert, consists of the most ordinary ingredients and is quickly prepared. Banana has a soft and delicate texture that is ideal for pudding, but it can be replaced with other fruits to suit your taste.

Ingredients:

• 80-100 gr. semolina;
• 550-600 ml. milk;
• medium ripe banana;
• a little ground cinnamon;
• sweetener to taste.

How to quickly prepare diet pudding

Remove the milk from the refrigerator in advance so that it reaches room temperature. Then, when heated, it will not stick to the bottom and burn.

Pour the milk into a small saucepan and turn the heat on to medium or slightly lower. When the liquid begins to boil, add semolina in a thin stream, constantly stirring it with a spoon with your other hand. The mass should be homogeneous, without lumps.

Sprinkle the porridge with cinnamon and add sweetener to your taste. Keep on low heat for a couple more minutes, stirring constantly.

Peel the banana and cut into slices of arbitrary thickness.

Remove the semolina mixture from the heat and before it begins to thicken, pour into the molds. Place and “drown” several pieces of banana into each.

When the pudding becomes very thick and cools down, you can serve it. Before this, it will be beautiful if you decorate the dessert with strawberries and mint.

Option 3: Dietary pudding made from cottage cheese and rice

A more satisfying pudding with cottage cheese and rice grains remains the same delicate dish in its structure. This pudding can be a complement to a light dinner or lunch.

Ingredients:

• 150 gr. fresh or frozen berries;
• a bag of vanilla sugar;
• three eggs;
• three tablespoons of sugar;
• two tablespoons of sour cream;
• 250-280 gr. cottage cheese;
• three tablespoons of boiled rice.

How to cook

Remove frozen berries from the refrigerator in advance to thaw. Remove leaves, seeds and rinse under running water.

Rub the cottage cheese through a sieve or transfer it to a blender bowl and beat.

Divide the eggs into yolks and whites.

Boil rice in lightly salted water. Then rinse and allow time to cool.

Combine the yolks with cottage cheese and mash with a fork. Add washed rice, sour cream, regular and vanilla sugar. Regular sugar can be replaced with sweetener or fructose.

Beat the curd mass thoroughly using a blender or mixer, choosing a low rotation speed.

In a separate bowl, beat the whites until they turn into fluffy foam.

Pour the berries, dried from moisture, into the mixture with cottage cheese and stir in the protein foam with careful movements. Movements should be directed from bottom to top.

Grease the inside of a heat-resistant mold with butter and pour the curd mass into it, smoothing the top with a spatula. Preheat the oven to 180-190 C and place the pudding in it for half an hour.

Do not remove the finished pudding from the oven immediately, let it cool there. Before serving, you can decorate with fresh berries.

Option 4: Diet pudding with meat in a slow cooker

Pudding can be not only milk-based, but also meat-based. It is prepared from low-calorie beef using the steam method, so it is suitable for baby food, as well as for gastrointestinal diseases.

Ingredients:

• 400 gr. beef;
• a glass of milk;
• egg;
• a tablespoon of butter;
• salt.

Step by step recipe

Rinse the beef, cut off the tendons, fat and membranes. Place in a saucepan, add cold water and cook over medium heat for about an hour and a half, skimming off the foam.

Cool the finished meat slightly and pass through a meat grinder 2 times to obtain meat porridge.

Break the egg and separate the white from the yolk. Pour the white into the blender bowl and beat thoroughly.

Add the yolk to the minced beef, add salt to taste and pour a glass of milk. Stir thoroughly with a fork and carefully add the beaten egg white. The mass should be elastic and smooth.

Grease the inside of the steamer container with softened butter. Transfer the beef mixture into it and smooth the top. Pour two glasses of hot water into the multicooker bowl.

On the multicooker display, select the steam cooking mode and close the lid tightly. In 25-30 minutes the pudding will be ready.

Meat pudding can be served with a side dish such as rice, boiled vegetables, or as a separate dish.

Option 5: Diet pumpkin pudding

Classic pumpkin pudding is prepared with sugar and wheat flour, and served with honey - it turns out to be a high-calorie dessert. But if you replace the flour with oatmeal, and sugar with its substitute, you will get an equally tasty, but dietary dish.

Ingredients:

• 400 gr. pumpkins;
• 300 gr. apples;
• 30 gr. oatmeal;
• two eggs;
• soda or baking powder;
• sweetener;
• half a teaspoon of cinnamon.

How to cook

Remove the skin from the pumpkin. Divide the pulp into small pieces, place in a saucepan and pour in a little water. Simmer until the flesh becomes soft.

Wash the apples. Cut off the peel, remove the stems and core. Cut into small cubes and add to the bowl with the boiled pumpkin. Using a blender, turn the pumpkin and apple into a smooth puree.

Add one egg and the white from the second egg to the puree and mix thoroughly with a whisk.

In a separate cup, dissolve the sweetener in a small amount of water (if it is in tablet form) and pour into the puree.

In a deep bowl, combine oatmeal, a little ground cinnamon, baking soda (baking powder) and stir well. If you don’t have oatmeal, you can easily make it from regular oatmeal (not the kind that takes 2 minutes to brew) by turning it in a blender.

Combine the mass of dry ingredients with the puree and mix the mass thoroughly so that all products are evenly distributed with each other.

Pour the pudding mixture into the mold. If the mold is metal, then oil the inside with butter; if it is silicone, then this is not necessary. Preheat the oven to 180-190 degrees and bake the pudding. Its readiness can be determined by the ruddy, tender crust that will appear in about 40 minutes.

Since the pumpkin and apple pudding is prepared without butter, its structure will be very delicate: the dessert cannot be cut, it can only be eaten with a spoon. To diversify the dish, you can prepare a dietary cream for it: mix a teaspoon of skimmed milk powder and a little natural yogurt without additives.

Bon appetit!