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Vanilla poppy seed buns with cottage cheese and blueberries

Author
Cookinero 15 Nov 2022
17820
Vanilla poppy seed buns with cottage cheese and blueberries

How to cook Vanilla poppy seed buns with cottage cheese and blueberries

Step 1

Vanilla poppy seed buns with cottage cheese and blueberries

Prepare the dough in a bread machine, for this put the ingredients for the dough in the following sequence - milk, flour, vanilla sugar, cane sugar, salt, butter, yeast. Leave in a warm place for 25 minutes. Add vanillin, cane sugar, egg to cottage cheese. Mix.

Step 2

Vanilla poppy seed buns with cottage cheese and blueberries

Divide the dough into small pieces. Roll out each part into a layer 1 cm thick. Put 2 tsp on circles of dough. freshly frozen blueberries.

Step 3

Vanilla poppy seed buns with cottage cheese and blueberries

Put 2-3 tsp on top. curd filling.

Step 4

Vanilla poppy seed buns with cottage cheese and blueberries

Gather the dough into a ball, carefully connect all the edges.

Step 5

Vanilla poppy seed buns with cottage cheese and blueberries

Lay the stuffed buns on a greased baking sheet. Let stand 25 minutes in a warm place.

Step 6

Vanilla poppy seed buns with cottage cheese and blueberries

Brush the buns with beaten egg yolk. Sprinkle with poppy seeds.

Step 7

Vanilla poppy seed buns with cottage cheese and blueberries

Bake in an oven preheated to 220 degrees for 30 minutes.

Vanilla poppy seed buns with cottage cheese and blueberries - FAQ About Ingredients, Baking Time and Storage

Yes, fresh blueberries work just as well! Just be gentle when folding the dough to prevent them from bursting.
Ricotta cheese or cream cheese (softened) make great substitutes for cottage cheese in the filling.
Store cooled buns in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat briefly in the oven for best texture.
Yes! Use a 1:1 gluten-free flour blend and ensure your yeast is gluten-free. The texture may be slightly denser.
Warm them in a 350°F (175°C) oven for 5-7 minutes or until heated through. This helps maintain their texture better than microwaving.
Absolutely! Freeze cooled buns in an airtight container for up to 3 months. Thaw at room temperature and reheat in the oven.
Reduce the cane sugar in both the dough and filling by half, or omit the vanilla sugar for a less sweet version.
Yes! Substitute plant-based milk for dairy milk, use dairy-free butter, and replace cottage cheese with tofu blended with lemon juice.
The first rest activates the yeast, while the second proofing allows the shaped buns to rise before baking for optimal texture.
They pair wonderfully with Greek yogurt, fresh fruit, or a light omelet for a balanced morning meal.

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