Recipes

Cottage cheese and blackberries buns

Appetizing cottage cheese buns are a sure time machine back to childhood. Now almost no one bakes those at home. But it's the home made version, that is the most delicious and heartwarming. Oksana Yanchenko, food photographer and food blogger, knows how to bake those classic cottage cheese buns, we all know: based on sweet yeast dough made with sponge method. Filling for the buns can be any type: jam, potato and mushroom, custard. But there can be nothing better than cottage cheese buns. Oksana adds a few blackberries, making the dessert slightly sour and moist. Treat your loved ones with some baking goods!


Oksana Yanchenko, food photographer and blogger

Ingredients:

For dough:

300 ml milk
7 gr dry yeast
1 tbsp. sugar
3 heaping tbsp. flour
70 gr sugar
2 eggs
100 gr butter
½ tsp. salt
vanilla sugar (optional)
50 gr vegetable oil
600-700 gr flour

For filling:

300 gr mashed cottage cheese
1 egg yolk
50 gr sugar
300 gr blackberries
2 tbsp. sugar powder with starch

Directions:

Make the sponge starter. Add a spoon of sugar, yeast and 3 tablespoons of flour to warm milk (35-40 degrees C). Stir it, until yeast and sugar dissolve. Leave in a warm place for 30 minutes. In this time the yeast starts to “work” and a yeast foam is formed.

Now in a separate bowl combine all the sweet dough ingredients: eggs, sugar and softened butter. Don't whisk it into a foam, just mix to incorporate all the ingredients.

When the sponge has risen, combine sponge with the other ingredients. Add vanilla sugar and salt. When the dough becomes too thick to stir, empty it onto a table and knead with hands. I use vegetable oil to avoid the dough getting too floury and prevent it from clinging to my hands. Knead it for about 5 minutes to get that smooth, elastic dough.

Place the dough in a bowl or a cooking pot, cover with plastic wrap and let rise in a warm place for 1-2 hours. In an hour knock the dough back. When the dough rises, weigh it and divide into 18 equal parts.

Let the dough balls rest under plastic wrap for a little while. And then slightly flatten each one of them and make a deepening with a glass. Brush over the edges of a bun with whisked egg, and you may also sprinkle some streusel on it (20 gr sugar, 20 gr flour, 20 gr butter). Bake at 180 degrees.

Prepare the filling. Stir egg white and sugar into cottage cheese. Gently add sugar powder to the berries.
Put a spoonful of filling into the deepening and put the berries on top of it, pressing them down slightly into the filling.


Recipes
Greek salad by photographer Elnora Atnagulova. Fresh taste of vegetables and greens in combination with a bright dressing.
Recipes
A simple recipe of a classic American dessert – a soft berry cheesecake. Ideal dessert for holiday feast.
Recipes
Vegetable eggplant and ricotta cheese mini rolls as excellent appetisers for a festive occasion or as a dinner meal.
Recipes
Crumbly, sweet and healthy breakfast cereal for the whole family from food photographer Elnora Atnagulova.
Recipes
A quick and tasty way to refresh and energize yourself from photographer Valeria Kashirskaya.
Recipes
Italian style cottage cheese cake from food photographer Daria Shunulin. Perfect for breakfast or afternoon dessert.
Recipes
The recipe how to make morning shakshuka good for lunch from the cook Svetlana Ellie. The nutritious dish of the oriental cuisine.
Recipes
Fast recipe of soft French dessert from the chef Kristina Sheremetyeva. Sweet dough in combination with sour cherries.
Recipes
Weekend breakfast for the whole family from food-photographer Vladislavа Sokolova. With jam, honey, berries and other favorite additives.
Item successfully added to cart.
Item is unavailable in desired quantity.