Cold butter cut into pieces. Usually dough put oil in twice. We greatly reduce the oil content. To "further" reduce the already not - will taste good. Sugar no eggs either.

Add a Cup of flour, chop the butter with the flour. Add also the baking powder, vanilla sugar. I added a tablespoon of sugar, although is not going to add sugar in the test was not to be. Added almost automatically (because of the bun, the hand itself stretches for sugar).

Now turn over the curds. Add the cheese, begin to knead the dough. Here begins the work. It's hard to tell. Cheese can be of different structure, different humidity and fat content. It is necessary to add as much flour to the dough, on the one hand, ceased to be sticky and it has become possible to work. But, on the other hand, you cannot add much flour, the dough should not be tight - it will be uninteresting gingerbread. It's the moment of truth. Guess - are wonderful buns. Not guess - do not worry much, will do next time. I had to add 3 tbsp flour.

We get in the end so here is a cute gingerbread man. He is resilient and soft at the same time. The cottage cheese test this duality inherent in everything. Send it in the refrigerator for at least an hour.

Divide the large ball on 8 small. Slightly podpisem Board with flour. Roll out the gingerbread man in an oblong pellet of a thickness of 3 mm. When we unrolled an oblong pellet, it is necessary to grease with vegetable oil using a special brush, for example. But you can the melted butter to grease. Sprinkle it with brown sugar. With a knife make a few slits inside the pellet along the long axis (it is convenient to use pizza cutter). Please note that the end is not cut through.

Take the tortilla over the ends and twist along the axis, as in the photo.

And finally, the twisted dough into a bun. The last two operations are very responsible, we must try to do nicely. The appearance of the buns is its quality.

Put the buns on a baking sheet, slightly pre-greased with margarine. Put into the oven, 180 degrees Celsius for 35 minutes. But don't yawn, if it is ready early take. Landmark - smell of the finished baking, but to the outside should be noticeable medium-toasted crust.

Let buns cool, but a little. Good for tea it is hot. Tanned crust pleasantly tingling. Inside the bun is soft, a little wet, easily break into pieces, but not crumbled. Macicek itself is not sweet. Sugar and the sweetness only where the sprinkled, as if by layers. It's pretty interesting. One bun I have lived till morning. Still the same crunchy outside and soft inside. Bonus to those who get up early. PS. A method of forming the buns are taken from the recipe Olga Babich http://www.povarenok .ru/recipes/show/701 80/