Vanilla buns with cottage cheese
4 servings
45 minutes
Vanilla rolls with cottage cheese are a delicate and aromatic treat from the depths of Russian cuisine. Their airy dough infused with vanilla notes is complemented by a soft cottage cheese filling, creating a harmony of sweetness and tenderness. The origins of this recipe trace back to the home baking of Russian grandmothers, where simple ingredients transformed into a culinary masterpiece. The rolls are perfect for morning tea or a cozy family dinner, and the sour cream topping gives them special juiciness. They are enjoyed warm, savoring the melt-in-your-mouth flavor, or saved for later – they remain just as delightful. Ideal as an independent dessert or as an addition to tea, coffee, or hot cocoa.
1
Dissolve a teaspoon of dry yeast in warm milk.
- Dry yeast: 1 teaspoon
- Milk: 200 ml
2
Sift 3 cups of flour into a bowl, add a pinch of salt, three tablespoons of sugar and vanillin, and mix. Now add an egg and 50 ml of vegetable oil, mix a little with the flour and pour in milk with yeast to knead the dough. Leave in a warm place for about an hour.
- Wheat flour: 3 glasss
- Salt: pinch
- Sugar: 5 tablespoon
- Vanillin: 1 g
- Chicken egg: 1 piece
- Vegetable oil: 50 ml
3
Prepare the filling. Mash the cottage cheese with a fork, add the egg white and a tablespoon of sugar, and mix. The filling is ready.
- Cottage cheese: 350 g
- Egg white: 1 piece
- Sugar: 5 tablespoon
4
Cut the dough into three parts, roll each part to about 7 mm thick. Place the filling, spread it with a spoon, and roll it into a log. Cut the log into pieces 5–7 centimeters long.
5
Place the rolls in a greased mold, cover with a towel, and leave in a warm place for 15 minutes.
- Vegetable oil: 50 ml
6
Then place in a preheated oven at 180 degrees for 30-35 minutes.
7
To make the buns even tastier, prepare a sour cream topping. Mix three tablespoons of dessert sour cream with one tablespoon of sugar and spread it on top of the still warm buns. Leave it like this until completely cool.
- Sour cream: 3 tablespoons
- Sugar: 5 tablespoon