Cheesecake buns "Apricot eyes"

Category: Bakery products
Cheesecake buns "Apricot eyes"

Ingredients

Dough:
Wheat flour 450 g
+ 1-3 st. l. to kolobok
Fresh yeast 15 g
Warm milk 125 g
Natural yoghurt 250 g
Sugar 4 tbsp. l.
Salt 1/2 tsp
Filling:
Canned apricot 10-16 halves
Poppy 100 g
Cottage cheese 200 g
Sugar 3 tbsp. l.
Sour cream 2 tbsp. l.
For lubrication:
Egg 1 PC.

Cooking method

  • Pour boiling water over the poppy seeds, cover and let cool. Drain the water.
  • Grind yeast with 1 tbsp. l. sugar, pour into a bucket of HP. There is also milk, yogurt. Top with flour, salt, remaining sugar.
  • Dough mode (1.5h). In the process of mixing, I add from 1 to 3 tbsp. l. flour to a bun.
  • After some time, put the dough on the table, sprinkled with flour. Crumple. Divide into 10-16 pieces. Roll a ball out of each. Place on a baking sheet, make a depression in the center with a glass. To prevent the glass from sticking, I sprinkle the dough with a little flour. Let stand for 10 minutes.
  • Mix all the ingredients for the filling.
  • Spoon into the middle of each cheesecake.
  • Place half an apricot on top and press a little.
  • Cover with a towel and set aside for 20 minutes.
  • Before baking, gently brush the sides of the cheesecake with a brush with a beaten egg.
  • Cheesecake buns "Apricot eyes"

Time for preparing:

25-30 minutes.

Cooking program:

Bake in an oven preheated to 180-200C

Note

1. You can use any dough you like. My favorite of Bun with poppy seeds (Khashkhashli cherek)

2. Divide into more pieces. I divided by 10 - as a result, I got mutant buns.

3. If the curd is soft (not dry), sour cream may not be added to the filling.

4. I have half of the filling left. I think you can do it less or put more.

Pastries from the "Indecently tasty" series !!!

Crochet
Pastries from the "Indecently tasty" series !!!

Your truth Mistletoe , such super-awesome plops !!!

My current is without poppy, I used up the last poppy for khashkhashli ... Without poppy, it looks like fried eggs ...

Cheesecake buns "Apricot eyes"

Thank you very much !!!

P.S.I divided it into 16 parts and it turned out big, I can imagine what yours were!
Iza
The question arose: which side of the glass do you make a depression in the ball? something I did not understand how to do it ..
Crochet
Iza
The bottom. I sometimes do it with a wooden crush, it's also convenient.
Here you can still see, there is a photo: 🔗
Omela
Crochet , aaaaaaa die not stand up !!! what a scrambled eggs !!!!

Quote: Krosh

I divided it into 16 parts and it turned out big, I can imagine what yours were!
I and Gru are mutants !!!
Yarina
Omelochka, I admired your buns and I also want to try such beauty, but the problem is that I don't have a bread machine. Do not tell me the process of kneading the dough by hand, and whether it is necessary to leave the yeast to ferment overnight. I will be very grateful.
Omela
Quote: Yarina

and whether it is necessary to leave the yeast to ferment overnight.
Yarina , here is an ordinary butter yeast dough. You can even use your favorite if you have one!

Here are some options for you:

Yeast dough is prepared in two ways - bezoparny and sponge. The dough is prepared in a safe way with a small amount of baking (butter, sugar, eggs). The sponge method is used in the manufacture of more rich products.

Safe way

Preparation of the dough using a safe method: yeast is diluted with warm milk or water (30 ° C), sugar, salt are added, mix well until dissolved, eggs are laid and flour is added. Knead the dough, adding fat softened to thickening sour cream at the end or pour in vegetable oil. The dough is covered with a clean cloth and placed in a warm place to ferment for 3-4 hours.

To remove excess carbon dioxide and enrich the dough with oxygen, knead is done, and then the dough is allowed to rise again.The first workout is done after 1–1 1/2 hours, the second - after another 2 hours.

Opara

In the sponge method, dissolved in water and strained yeast is added to water or milk heated to 40 ° C (60% of the norm), half the flour is added and mixed until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour, covered with a cloth and placed in a warm place for fermentation for 2-3 hours.
When the dough doubles in volume and begins to fall off, the remaining liquid with dissolved salt and sugar is added to it, the eggs are mixed, flour is added and the dough is kneaded. Before the end of the batch, add the softened fat. The dough is covered with a cloth and left to ferment for another 2-3 hours.

During fermentation, the dough is kneaded 2-3 times. The fermented dough doubles in volume, when pressed on the surface, the hole slowly levels out, the dough does not stick to the hands and lags behind the walls of the dishes.

Note:
If dry yeast is used, then it is not dissolved in liquid, but mixed with flour and poured into a warm liquid.

(a source: 🔗)
Freesia
Omela , made cheesecakes from this dough, the filling is different. I liked the dough very much !!! : girl_love: In the morning there is no more, soft, tender !!!
If you still have a favorite, then please give me, otherwise you have so many recipes
Omela
Freesia , eat to your health !! Glad you liked it!!

Quote: Freesia

If you still have a favorite, then please give me, otherwise you have so many recipes
Do you mean dough or recipe?
Freesia
Dough
Freesia
Thank you so much!
After your recipes others do not need!
Omela
Galinaind
Oh, what suns !!!!
So they shine, they seduce: do me, well do me ...
And then: eat me, well, eat me ...
Omela
Galina, Thank you! Get tempted!

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