Not only for guests, but also for households, curd buns will be a pleasant surprise. The hostess will also be satisfied, because delicious pastries for tea will not take away much of her time and energy.

Soft and tender cottage cheese buns in the oven

So that they turn out just like that, it is worth kneading the dough on kefir.

The main thing is to give the dough a good infusion, and soak the yeast in a warm sour-milk product.

You will need the ingredients:

  • low-fat kefir - take 250 grams;
  • cottage cheese - ½ kilogram;
  • odorless vegetable oil - 125 grams;
  • flour - not more than 750 grams;
  • granulated sugar and salt - a tablespoon of one and a teaspoon of the other;
  • yeast (it is better to take dry) - 10-11 grams.

Sift the flour twice. Then pour yeast into it.

In a separate bowl we combine the butter and kefir, add salt and sugar to the resulting liquid and mix until the crystals disappear. Then the mixture goes to a steam bath. As soon as it warms up a little, pour flour with yeast there.

You can add curd to the base.

First, stir the dough with a spoon, and finish the process with your hands. We knead well, roll up the bun and let it soak for 10 minutes in the heat.

We make buns and place them on a greased baking sheet.

10 minutes in the oven, heated to 1900C, and soft curd buns are ready.

From yeast dough

Having inspected the kitchen shelves and sections of the refrigerator, you can collect simple products and very quickly, literally in half an hour, regale on air buns from yeast dough.The main thing to remember: curd for him is better to take dry. And if there is wet, it will be necessary to squeeze so as not to increase the proportion of flour in the dough and not to worsen the consistency and taste of future buns.

What is useful?

  • Cottage cheese - take 180-190 grams;
  • flour - enough 350 grams;
  • milk - at least 75 grams;
  • granulated sugar - enough 100 grams;
  • butter - not less than 65-70 grams;
  • lemon (need zest) - one;
  • eggs - a pair of pieces;
  • yeast - 10 grams just right.

Combine milk with butter and granulated sugar - put 40 grams of both ingredients. Beat eggs, butter and sugar residues with a mixer. After we add citrus zest and mashed cottage cheese.

Now it's the turn of the diluted yeast, and you can knead the dough.

When it comes, we form buns. And 30 minutes we bake them in the oven, roasted to 2000FROM.

With sour cream filling

If your culinary notebook already has recipes for curd buns, we suggest you replenish the collection with another option for baking from curd dough - rolls in sweet and sour cream sour cream.

We will do from:

  • sour cream - take 150 grams;
  • granulated sugar - 130 grams is enough;
  • flour - a little less than half a kilogram;
  • milk - ½ cup;
  • cottage cheese - 180-200 grams;
  • butter - 70 grams;
  • yeast - at least 25 grams;
  • three eggs are enough.

We warm the milk slightly so that the yeast dissolves quickly in it. We break the eggs into the milk-yeast liquid, there we send the butter, cottage cheese, all the flour and 100 grams of granulated sugar. Now you can knead the dough and leave it to warm.

It remains to roll, then collapse and cut into segments. And for half an hour put in the oven, which has gained a temperature of 1800FROM.

While the buns arrive, we build the fill: mix sour cream and 30 grams of the remaining sugar. Grease the buns with it, turn off the oven and leave the baking inside for another 15 minutes. Yummy!

Curd buns like fluff in 5 minutes

Of course, in five minutes you can’t cook any pastries. Rather, the point is that, compared to many other options, this one will take much less time.

We put on hand the necessary ingredients:

  • Cottage cheese - take 250 grams;
  • granulated sugar - at least three tablespoons;
  • eggs - a pair of pieces;
  • baking powder - enough for 15 grams;
  • salt is a pinch.
  • milk - to dilute the cottage cheese to the consistency of a soft paste.

We make the necessary manipulation of cottage cheese and milk. In softened cottage cheese, pour granulated sugar and salt, mix. Then we proceed in this order: we break the eggs into the curd mass, mix, sift the flour and baking powder, pour in the same, knead the dough, “divide” into buns, bake for 10 minutes. By the time the buns have to be sent to the oven, it should have a heat of 2000FROM.

Cooking with raisins

If you add the classic component for baking in the recipe - raisins - the buns will get a pleasant aftertaste, and you can also reduce the amount of sugar in the dough.

We will need:

  • cottage cheese (you need soft) and flour - half a kilo of one and the other;
  • butter and raisins - take 100 grams each;
  • eggs - three pieces;
  • granulated sugar - enough 120 -125 grams;
  • salt - one teaspoon;
  • baking powder - not more than 15 grams.

We are engaged in preliminary preparation: we give raisins to soak in warm water; extract the oil from the refrigerator to make it soft; mix flour with baking powder and sift.

Getting to the main process. Place butter, cottage cheese and flour in a common bowl and knead the dough. Beat the eggs with salt and granulated sugar, add the egg mixture to the total mass. Mix again. The last one to send dried raisins to the dough.

It remains to make round buns and put them in the oven, heated to 190 for 10-12 minutes0FROM.

From puff pastry

The process of baking curd buns can be made even shorter if you cook them from a store puff pastry. Let's try to create a great light breakfast, which is perfect for vegetables and a variety of salads.

What do you need?

  • Puff pastry (yeast or not - it does not matter) - 500 grams;
  • cottage cheese, hard cheese of your favorite variety and ham - depending on whether we will make more or less toppings;
  • eggs - a couple of pieces.

Separate the egg whites from the yolks. Beat whites. Finely chop the ham. Cheese is passed through a grater with medium-sized cells. This is our future filling. We mix the products together, add the cottage cheese to them, and so that the filling comes out more viscous and does not crumble inside the bun, we fasten it with whipped proteins.

Roll out the dough, cut into squares. In each we put the filling and turn the dough into a triangular envelope. All tightly pressed “seams” of each of them are greased with yolk.

15-20 minutes in the oven, roasted to 1800With, and you can have breakfast.

Buns "Roses" with curd filling

Such buns are the dream of any gourmet. They are not only very tasty, but also beautiful. As in the previous recipe, cottage cheese is not part of the test. They make curd filling with it.

The following ingredients are needed:

  • milk - take 250 grams;
  • cottage cheese - ½ kilogram;
  • flour - enough 600-650 grams;
  • granulated sugar - not less than 200 grams;
  • butter and raisins - 100 grams of both products;
  • eggs - two pieces;
  • lemon or orange zest - at least 20 grams;
  • yeast - 25 grams.

We divide sugar in half. One part is still in two. We will use it first. The first share, along with yeast and 150 grams of flour, is added to milk. The second - beat with eggs and butter.

Combine everything into a common mass, intervene, get the dough.

Then we proceed to the filling. We build it from cottage cheese, raisins, zest of citrus and the remaining 100 grams of granulated sugar.

We divide the dough into separate parts, slightly roll out to get circles. Each is cut from three sides, and in the middle we place a curd-raisin filling. In the process of baking (for half an hour in preheated to 1800From the oven) the notched dough will “curl” and the buns will look like flowers.

With the addition of poppy seeds to the filling

Cheese dough allows you not to spend half a day fussing with dough and a capricious yeast base. So wonderful buns with poppy seeds will come out no less tasty, but much faster.

The following components are needed:

  • cottage cheese - 200 grams;
  • flour - take 300 grams;
  • sour cream - enough 100 grams;
  • vegetable oil (naturally odorless) and granulated sugar - three tablespoons of both ingredients;
  • grains of poppy - 70-80 grams will be enough;
  • soda - ½ teaspoon;
  • salt - focus on your taste;
  • vanilla sugar - at least 10 grams.

First, the preliminary preparation of products. We leave the poppy in boiling water - in an hour it will swell. Cottage cheese is passed through a sieve - this will make the dough friable, and the buns from it - more tender. Sift flour through a sieve and mix with soda.

Now you can start the process itself. We make a mixture of half the usual sugar, vanilla sugar, sour cream, vegetable oil, salt and cheese. It will have to be mixed better. Then add the flour. You can knead the dough. It should turn out soft and not cling to hands.

Divide the dough in half. We turn each part into a layer about a centimeter thick. We mix the steamed poppy with the remains of granulated sugar, cover both pieces of dough with the poppy-sugar mixture. We turn them into rolls and cut them into narrow individual buns.

20-25 minutes in the oven (at 1800C), and you can feast on it.

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