Saturday, July 5, 2014

Túrósbukta - cottage cheese buns

Long time since I baked the last yeast based goodie, so I decided today is the day when I should bake some.
No better choice for a fresh start than the cottage cheese buns. We just looove them!
As a bonus I found a new way to fold them at "Bucataresele vesele"... This provokes action!

I didn't use the recipe from "Bucataresele vesele" this time for many reasons, mainly because I wasn't sure how the dough with 3 eggs will look like, so I stick to my well working yeast dough. Next, when I have some inclination for experimenting I will try.

600 g flour
1/2 tsp salt
350 ml milk (maybe less is enough, you can try starting with 320, but with my Costco bread flour I have to add the 350 ml)
3 humpy tbps sugar 
1.5 tsp dry yeast 
1 egg
1/2 lemon zest
dash of vanilla extract
60 g melted butter or 50 ml oil 
1/2 tsp cardamom, optional


500 g cottage cheese (in US you'll need to place the cottage cheese in a gauze and squeeze the liquid out of it as much as you can you'll get a too runny filling to work with)
100 g sugar

2-3 egg yolks
1/2 lemon zest
dash of vanilla extract
3 tbsp grits
1-2 tbsp lemon juice

1 egg for brushing

Warm up the milk a little bit, sprinkle the yeast to the top, spread a good pinch of sugar on the yeast and sprinkle some flour. Let it trot for 10 minutes.

Start mixing in the remaining sugar, dash of vanilla extract, salt, egg, lemon zest and flour. Work the dough together for about 10 minutes with a food processor or with hands.

Melt the butter, and last mix it in the dough. When the dough is elastic, leave it for 60+ minutes to grow to about double.
Meanwhile prepare the filling. Mix the egg yolks with the sugar, lemon zest, lemon juice and vanilla extract, and add it to the cottage cheese. Mix in the grits, and let it sit covered in the fridge until the dough is ready.
When the dough had risen nicely, cut it into two parts, and let it sit for 15 more minutes.
Heat up the oven to 400 F, 200 C and line two large trays with parchment paper.
Cut each half into 8 equal parts, and form the buns either in the traditional way (squares folded like an envelope) or in roses.

For the traditional shapes roll out the dough into squares, place a humpy tbsp filling in the middle and fold up the corners, pinch them together tightly, and place the buns on a tray lined with parchment paper.
For the roses, roll out the dough into circles and follow the image instructions from  "Bucataresele vesele". Again, place the buns on the tray, and let them sit covered for 5 minutes. Meanwhile whip the egg lightly with some water for the eggwash.
Brush the buns with the egg and bake them on the middle shelve for 17 minutes.
Let them cool on a rack covered with a kitchen towel for 10-15 minutes, and they are ready to enjoy!
Bonn appetite!

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