Buns with cottage cheese and plum

Description

Flavorful, tender, fluffy scones with curd and plums under a crispy strategem. It is difficult to resist such a delicacy...

Ingredients

Flour

480 g
Milk

200 ml
Water

50 ml
Chicken egg

1 piece
Sugar

1 Tbsp
Vegetable oil

4 Tbsp
Yeast

1 tsp
Cheese

250 g
Chicken egg

1 piece
Sugar

3 Tbsp
Pudding vanilla

1 pack
Drain

3 piece
Butter

50 g
Sugar

4 Tbsp
Flour

5 Tbsp
Vegetable oil

Cooking

Sift the flour. Milk mixed with water and slightly warmed. Mix all ingredients and knead the dough. The dough should be soft, not very dense and does not cool. Therefore, once all of the flour to add is not necessary, you may need more or less flour.

Put the dough in a bowl greased with vegetable oil, tighten with cling film and leave in a warm place for 50-60 minutes.

At this time make use of streusel. Mix the sugar with the flour, add the chilled butter. Pereteret hands into crumbs (or use a blender). Put streusel in the fridge.

The dough after an hour.

Put the dough on the work surface, greased with vegetable oil, punch down, divide into 12 equal portions (70-75 g). Formed into a round billet and cover it with a towel until you prepare the stuffing.

Plum wash, cut in half, remove the seeds and each half cut into 4 even pieces. Turned 24 slices. Very good these muffins with fresh cherries-cherries in season berries. With peaches or apricots. And while satisfied with what I have available. Yes, with canned fruit, you can prepare the buns. Only pre-the fruit is better to dry with paper towel. Excess moisture in the filling is not necessary.

For the filling, mix cottage cheese, egg, sugar and pudding. Cottage cheese can RUB through a sieve, but I don't. Pudding is possible to replace the mixture of starch (3 tbsp) and vanilla (1 packet 1.5 g).

Roll out each blank in the cake (diameter 12-13 cm), in the middle put a tablespoon of cottage cheese filling and two plum slices.

To raise the edge of the pellet and carefully sculpt them together. The cheese filling is quite runny, so work quickly.

Put the rolls into a suitable baking dish or baking sheet with high sides. I had two such "bakery cake", so I took one round shape (21х7 cm - in 8 rolls) and rectangular (20х10х7 cm - 4 rolls). Forms pre-oiled. Cover buns with a towel and leave for 10-15 minutes, let it "rest".

Sprinkle the buns with strategem.

Bake in a preheated to 180*C oven for 30-35 minutes. 10 minutes before readiness to cover muffins with foil to streusel turning very much.

Cool the buns for 10 minutes in the baking pan, and then place them on a wire rack and cool completely.

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