This is my favorite recipe for buns.
Its charm is in the simplicity and availability of ingredients and always a joyful result, which is very important for me in such an uncomfortable month as February.
Warm, fragrant curd buns on a Sunday morning is another way to console yourself in anticipation of spring and warmth.
Number: 20-22 buns
What do you need:
For cottage cheese dough:
- 300 g flour
- 300 g of cottage cheese (fat content not more than 5%)
- 200 g butter
- 1 tsp baking powder
- 1 tsp vanilla sugar
- ¼ tsp salt
- lemon peel ½
- 150 g of raisins
- 50-100 g of peeled hazelnuts or almonds
- 3 tbsp. l Sahara
- 2 tsp. ground cinnamon
What to do:
Lemon carefully wash with warm water and take off the zest on a fine grater. Cold butter cut into small pieces.
Add cottage cheese butter, zest, vanilla sugar, salt and mix with a mixer with noodles for short pastry.
I mix the flour with the baking powder, sift it into the curd mixture and mix it again.
I spread the dough on a work surface sprinkled with flour, and quickly knead with my hands.
The dough will not too homogeneous, but elastic.
I wrap the dough in cling film and put it in the fridge for 1.5 hours.
Now you need to cook the stuffing.
I rinse the hazelnuts, then dry them in a dry frying pan over medium heat and grind them into small pieces in a blender.
Scald raisins with hot water and dry.
Combine nuts, raisins, sugar and cinnamon, mix.
The oven is heated to 200 ° C.
The baking sheet is covered with baking paper.
I take the dough out of the refrigerator and roll it into a layer with a thickness of 7-8 mm, measuring 40 by 40 cm. I distribute the stuffing on the dough evenly.
Carefully wrap the dough in a roll and cut it with a sharp knife into 1.5 cm thick slices.
I spread on a baking sheet with a cut up and put the baking sheet on the upper level of the oven.
I bake 25 minutes.
Curd buns are not very sweet, so if you wish, you can sprinkle them with powdered sugar.
They are very good with hot cocoa.
Illustrations: Elena Ilyina
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.
Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.
When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.
When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.
When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.
This kind of baking therapy turns out. ”
Elena Ilina’s recipes:
Let’s join forces and make the winter — in the silence of Sunday morning we bake spicy Lingonberry Cupcake. This cupcake is very light because it goes twice in the dough..
This recipe was brought to me by a friend from a trip to the south of France.
She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.
Mint Orange Bread
The weather is not happy. Pleasing people, home comfort, cats and food.
And then I baked bread on the advice of Richard Bertina.
Mint and orange. To him made peppermint oil.
Orange and Nut Cake
This recipe is for those who have only recently eaten breakfast with olives and aspic, and drank tea with a cake at least twice a day, and now have a slight remorse.
There are two non grata products in my kitchen: industrial mayonnaise and margarine.
The bright image of margarine is almost completely erased from memory, but mayonnaise.