Homemade cheesecake buns
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ingredients
Cesto
800 g semi-coarse flour 40 g fresh yeast 2 tbsp granulated sugar 1 pk egg 80 g butter 80 ml vegetable oil 1/2 KL salt 480 ml milk
Cottage cheese filling
500 g soft lumpy cottage cheese 1 pk egg powdered sugar grated lemon zest 1 packet vanilla sugar 1 tbsp Golden cob raisins
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Homemade sourdough buns are for me a symbol of home, childhood, coziness and my mother’s kind hands, the kind only she could bake…She baked jam, poppy seed, cheesecake and they made the whole house smile. And all this mostly from home-made ingredients. The buns were fantastic, they tasted delicious, so I make them myself, according to her recipe for my family.
1.
Cesto: from 200 ml of lukewarm milk, one teaspoon of sugar and crumbled yeast prepare the sourdough starter, I usually sprinkle the surface with flour. Leave to rise for 10-15 minutes.
2.
Sieve the flour, add the remaining sugar, beaten egg, melted butter, oil, salt, risen sourdough starter and the remaining lukewarm milk. Work into a smooth dough which separates from the bowl. Sprinkle the surface with flour. You can use a hand mixer with a fork. Cover and leave in a warm place to rise until doubled in volume.
3.
Transfer the dough to a floured board. Roll out to a thickness of 5-7 mm. Cut into 10×10 cm squares, put the filling in the middle, fold the square in half and join. This makes a rectangle like the one in the photo. Place on a greased baking sheet side by side with the joints down next to each other until you have filled the whole sheet. Brush the buns on each side with vegetable oil to prevent them from sticking during baking and leave to prove. They will separate beautifully when baked. Bake at 180-200°C for 20-30 minutes until golden. After baking, brush the surface again with oil and sprinkle with icing sugar after cooling.
4.
Cheese filling: In a bowl, mix together cottage cheese, vanilla sugar, lemon zest, raisins, icing sugar to taste, raisins and 1 tbsp golden cob. You can use filling according to your taste, jam, nutella, nutella, poppy seeds.
5.
The buns are also delicious the next day, with tea, cocoa, coffee. Bon appetit!
