Dietary cottage cheese buns with raisins and cinnamon
10 servings
90 minutes
Dietary cottage cheese buns with raisins and cinnamon are a true embodiment of tenderness and refined taste. Their origin is rooted in Russian cuisine, where cottage cheese is traditionally used in baking for its lightness and nutritional properties. Subtle notes of vanilla and cinnamon harmoniously blend with the natural sweetness of raisins, while the airy dough makes the buns surprisingly soft. They are perfect for those who watch their diet but are not ready to give up culinary pleasures. These buns can be served with morning tea or as a dessert after a light lunch, and the delicate cream adds extra sophistication. Each piece reveals a rich, slightly spicy flavor, leaving a pleasant aftertaste and a sense of home comfort.
1
Beat 2 eggs into 200g of cottage cheese, add 1 tbsp of stevia, 6 crushed sugar tablets, and a pinch of vanillin, and mix well until smooth.
- Cottage cheese: 300 g
- Chicken egg: 2 pieces
- Stevia extract: 3 tablespoons
- Sugar substitute in tablets: 10 pieces
- Vanillin: to taste
2
Add 200 grams of flour (100 wheat + 100 rice), baking soda, and knead a thick dough, roll it into a ball, and place it in a bag in the refrigerator for 20 minutes.
- Whole wheat flour: 130 g
- Rice flour: 100 g
- Soda: 0.5 teaspoon
3
Pour boiling water over the raisins and let them sit for 5-10 minutes.
- Raisin: 80 g
4
Add sour cream, 1 tbsp of stevia, 2 crushed sugar tablets, a pinch of vanillin, and raisins to 100 g of cottage cheese. If the filling is too liquid, add 2 tsp of starch and mix well until smooth.
- Cottage cheese: 300 g
- Sour cream: 80 g
- Stevia extract: 3 tablespoons
- Sugar substitute in tablets: 10 pieces
- Vanillin: to taste
- Raisin: 80 g
- Cornstarch: 4 teaspoons
5
On a well-floured surface (30 g), roll the dough into a long rectangle about 5 mm thick.
- Whole wheat flour: 130 g
6
Evenly spread the filling on the rolled-out dough, leaving space around the edges. Sprinkle the filling with cinnamon and roll the dough into a log, sealing the long edge to prevent it from unraveling.
- Ground cinnamon: to taste
7
Cut the roll into small pieces 5 cm wide.
8
On a baking tray lined with foil greased with olive oil, place the rolls cut side up and brush the top with beaten egg yolk.
- Olive oil: 2 teaspoons
- Egg yolk: 1 piece
9
Bake in a preheated oven at 190° for about 25 minutes (check for browning).
10
Mix dry milk with 2 tsp of starch, 1 tbsp of stevia, and 2 crushed sugar tablets, add a little milk and stir until lumps disappear.
- Skim milk powder: 2 tablespoons
- Cornstarch: 4 teaspoons
- Stevia extract: 3 tablespoons
- Sugar substitute in tablets: 10 pieces
- Milk: 150 ml
11
Then pour in the remaining milk and cook on low heat, stirring, until thickened.
12
Brush the ready buns with cream on top and sprinkle with cinnamon.
- Ground cinnamon: to taste