Imported from Instagram
Cheese and Raisin Buns
Fluffy yeast buns with a generous amount of delicate cheese filling, raisins, and a vanilla aroma. This recipe is traditionally prepared during the Ukrainian Cheesefare Week before Lent.
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Ingredients
- 250 ml Warm milk (For the dough)
- 100 g Sugar (For the dough)
- 20 g Fresh yeast (For the dough)
- 1 Egg (For the dough)
- 15 g Vanilla sugar (For the dough)
- 550 g Wheat flour (Sift; the ingredient list specifies 500–550 g, while the method calls for approximately 550 g)
- Salt (½ tsp; the ingredient list specifies a pinch)
- 50 g Soft butter (For the dough)
- Oil (For greasing the bowl)
- 500 g Farmer’s cheese (For the filling)
- 1 Egg (For the filling)
- 80 g Sugar (For the filling)
- 10 g Vanilla sugar (For the filling)
- 60 g Raisins (Wash and dry)
- Lemon zest (Zest of ½ lemon, optional)
- 1 Egg yolk (For brushing the buns)
- 1 tsp Milk (Mix with the egg yolk for brushing)
- Granulated sugar (For sprinkling on top)
Steps
- 1
Dissolve 100 g of sugar and 20 g of fresh yeast in the warm milk.
- 2
Add the egg and vanilla sugar.
- 3
Sift in approximately 550 g of flour, add the salt and soft butter, and knead the dough.
- 4
Grease a bowl with oil, place the dough in it, cover, and leave in a warm place for 40 minutes. If desired, place the bowl in an oven preheated to 40 °C.
- 5
While the dough is rising, prepare the filling: mix the farmer’s cheese, egg, 80 g of sugar, vanilla sugar, and the washed and dried raisins. Add the lemon zest if desired.
- 6
When the dough has risen well, divide it into 9 pieces.
- 7
Roll out each piece and make cuts as shown in the video.
- 8
Place the cheese filling on the dough, wrap it with the dough, and pinch the ends together firmly.
- 9
Transfer the buns to a baking sheet lined with parchment paper and leave them in a warm place for 10–15 minutes.
- 10
Mix the egg yolk with 1 tsp of milk and brush the buns with it. Sprinkle granulated sugar on top.
- 11
Bake in an oven preheated to 180 °C for approximately 25–30 minutes. The buns should be fluffy.
Notes
The source contains a discrepancy regarding the baking time: the method specifies 25–30 minutes, while the ingredient list specifies 20–25 minutes. The amount of flour is also given as 500–550 g; add it gradually, using the dough’s consistency as a guide.
Nutrition per serving
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