Curd cheese buns
- 150 g creamy curd cheese
- 200 ml warm water
- 12 g fresh yeast (4g dried yeast)
- 1-1 ½ tsp salt (to taste)
- 1-2 tsp sugar (to taste)
- 700-750 ml bread flour (min 12% protein)
- 60 ml melted butter
- In a small bowl crumble yeast, rub sugar into it, add 50 ml of water and leave for 10-15 min to proof. In a big bowl mix together the curd cheese and water, add the yeast mixture whisk slightly. Gradually adding the flour make a dough. Add salt and butter at the end. Knead thoroughly for 1o minutes. Place the dough in a greased bowl, cover with cling film and leave to rise until double in size.
- Generously dust the working surface with the flour. Transfer the dough on the working surface and knead again. Cover and let it rise for the second time for 20 minutes. Divide the dough into 12-15 pieces; shape each piece into a small ball. Sprinkle the rolls with the flour, and transfer onto a tray covered with parchment paper or dusted with flour. Cover and allow to rise for 20 minutes.
- Preheat the oven to 230C. Spray the walls and floor of the oven, with water and place the tray with buns. Bake for 5 minutes, then reduce the temperature to 220C and bake for 15-18 minutes more until ready. Cool on a wire rack, don’t cover.
Exceptionally delicious, savory and rich, these crisp crusted and fluffy inside buns are made with either plain or flavored cheese, French Fromage Blanc or German Quark, classic cream cheese or cottage cheese. Adjust the amount of flour depending on the cheese density. The dough is quite sticky but using the R. Bertinet's method you make great dough without adding more flour. For the sweet version of recipe just increase the amount of sugar to your taste.
I make mine with German Quark 20% fat; kneading is done by a bread machine.
When using Fromage Blanc or a Quark cheese strain the liquid.
Cottage cheese should be rubbed through a sieve.