Curd buns.

Curd buns.

Curd buns.

Soft and rosy curd buns for breakfast. Drinking tea with them in the morning is a real pleasure.


Cottage cheese 5% - 250 g
Flour (any) - 250 g
Baking powder - 5 g
Sugar - 1 tsp.
Salt - 1 pinch
Eggs - 3 pcs.
Vegetable oil - 1 tbsp. l
Sesame seeds - for decoration
Vanillin - to taste

Curd buns.

Cooking Buns:

1. In a deep plate, break two chicken eggs, add a good pinch of salt, sugar and whisk with a whisk. Add cottage cheese to the resulting mass and stir well with a whisk. Also, the mass can be smashed with a blender until smooth, then the buns will be even more airy.

2. Now add vegetable oil to the total mass and sift the flour with baking powder in parts, kneading the dough. It turns out pretty dense.

3. For the convenience of forming equal-sized buns, I roll out the dough into a rather thick cake and use a glass to cut circles, from which I roll buns later on.

4. Spread the buns on a baking sheet previously covered with parchment paper, coat them with a beaten egg and sprinkle with a small amount of sesame mixture with pumpkin seeds for beauty.

5. We send the pan to the oven preheated to 190 degrees for 20 minutes.

Nutrition value (per 100 g):
Calorie content - 278 kcal
Proteins - 15 g
Fats - 7.9 g
Carbohydrates - 37 g

Curd buns.

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