Curd buns like fluff in 5 minutes

Most housewives are skeptical of baking for five minutes, especially if it is stated that the baking will turn out to be incredibly gentle and airy. Despite this, curd buns “like fluff” in 5 minutes turn out just like that, and even the most leisurely housewife will be able to please their family with them for breakfast without going to the oven at dawn.

Curd buns “like fluff” in 5 minutes in the oven

These buns break the stereotype that lush and soft baking is possible only from yeast dough. It turns out that you can bake tender buns without yeast very quickly from the curd dough, and all the hostess’s active actions in the kitchen will take no more than five minutes, the rest of the time - the products are in the oven. The composition of the curd baking will be as follows:
• 500 g of cottage cheese (from 2 to 9% fat content);
• 4 eggs;
• 200 g of white crystalline sugar;
• 20 g of baking powder;
• 10 g of vanilla sugar;
• 400 g flour;
• 3-4 g of salt;
• milk and sugar to grease the tops of buns.

Step by step recipe:

1. Since the dough for buns will be ready in a matter of minutes, so the first thing you need to do is turn on the oven for heating. The temperature of further heat treatment will be equal to 180 degrees.
2. In a bowl for kneading dough, put all the ingredients, including flour. Next, pick up a mixer with a nozzle for the dough and mix at low speed until smooth. In just a few minutes, the dough will be ready.

The fermented milk product, which has grains in its structure, must be passed through a fine-mesh sieve, so that the dough turns out to be homogeneous, and the curd grains did not spoil the taste of the finished baking.

3.With wet hands, form balls - blanks of future buns, which should be sent to a prepared (greased or covered with parchment) baking sheet, leaving enough space between the blanks so that they do not stick together during baking.
4. Send the buns for 12-17 minutes in the oven. As soon as they are lightly browned, grease with milk and sprinkle with sugar, return to the oven for 3-4 minutes and the curd baking “like fluff” is ready.

Yeast Recipe

Curd buns on yeast according to this recipe belong to unsweetened pastries. They can be served with broth or other first dishes instead of bread, but if you increase the amount of sugar a little and add a little vanilla, then baking “like fluff” will turn into a delicious addition to tea. The list and proportions of the ingredients used:
• 200 ml of warm water;
• 11 g of dry yeast;
• 30 g of sugar;
• 30 ml of olive oil;
• 1 egg;
• 300 g of cottage cheese;
• 3 g of salt;
• 455 g of flour.

Working process:

1. Dissolve dry yeast and sugar in warm water, add a few tablespoons of flour and stir until all lumps are eliminated. Leave the dough warm for 15-20 minutes.
2. Put cottage cheese, raw egg, olive oil in a deep bowl. Salt everything to taste and grind until smooth. Combine the resulting curd component with dough and 250 g of flour. Stir the dough thoroughly and leave to stand for 20-30 minutes.
3. Then pour the rest of the flour, carefully knead the mass, divide into 12-14 parts, from which form small koloboks. Place the bun blanks in a greased baking dish and leave to proof for another half hour. Buns will be doubled.
4. The form with the raised buns should be sent for 30 minutes to the oven, heated to 200 degrees. For a glossy crust and an appetizing appearance, you can grease the buns with melted butter and sprinkle with sesame seeds or poppy seeds.

In a slow cooker

The peculiarity of the buns is not only that they are lush, not like cottage cheese, but also that the program for baking them will not use the standard “Baking / Cupcake”, but “Steaming”. It is this specific cooking mode that will allow you to achieve downy splendor. For one serving should be prepared:
• 150 g butter;
• 90 g of sugar;
• 30 g of honey;
• 5 g ground cinnamon;
• 5 g of soda;
• 1 egg;
• 250 g of cottage cheese;
• 400 g sifted flour.

Cooking curd buns in a slow cooker as follows:

1. Melt the butter in a refractory container, pour sugar, honey and cinnamon into it. Stir the mixture until it becomes completely homogeneous and slightly cooled.
2. Drive the egg into a warm, sweet butter mixture, stir. Then add soda and ½ part of the amount of flour indicated in the recipe. Then send the cottage cheese mashed with a fork or blended with a blender. After this, stir in the rest of the flour, carefully monitoring the consistency.
3. As soon as the dough reaches that consistency, when it keeps its shape well, but is not too steep, form round buns the size of a tennis ball.
4. Pour the required amount of water into the multicooker, install a double boiler basket and place buns on it. Close the lid of the device and turn on the “Steamer” program for an hour.
5. After cooking, let the buns cool slightly, then open the lid, gently remove the pastries and sprinkle with powdered sugar.

How to cook without eggs

The casein milk protein contained in the curd sticks together all the components of the dough no worse than chicken protein, so fluffy pastries from the curd dough can be prepared without eggs. As for the taste of the finished products, the curd buns without eggs can be sweet if you put more sugar, raisins or dried apricots in them. For a recipe without eggs, take:
• 250 g of cottage cheese;
• 50 ml of milk;
• 20 ml of vegetable oil;
• 10 g sugar;
• 10 g of baking powder;
• 4 g of salt;
• 350 g flour.

Bakery products:

1. Combine flour with other bulk ingredients.Turn cottage cheese, milk and vegetable oil with a blender into a homogeneous mass. In several stages, introduce the dry ingredients, knead the soft curd dough.
2. From the resulting amount of dough, form 8-10 round buns. Bake on a baking sheet covered with paper for 15-20 minutes at 220-230 degrees to a beautiful golden color. Do not open the oven door during baking so that the rolls do not fall off.

A simple cooking option in a pan

When the hostess does not have an oven, tender curd buns “like fluff” can be cooked in a pan in 5 minutes. The difference between this cooking method is the use of a sufficient amount of vegetable oil for deep fat. For the curd test you will need:
• 250 g of cottage cheese;
• 100 g sugar;
• 2 eggs;
• 5 g of soda;
• 3 g of salt;
• 250 g flour;
• 400 ml of vegetable oil for frying.

The sequence of actions:

1. Beat the eggs with a mixer with salt and sugar until white and increase in volume. Add cottage cheese and flour mixed with soda to this mixture. It should turn out almost not sticky to the hands of the dough.
2. Put deep-frying oil in a deep bowl. Meanwhile, from the curd dough to form small balls the size of a walnut. In hot deep fat, fry the buns until golden brown on all sides. Before serving, you can sprinkle with powdered sugar.

On kefir

Yeast curd buns can be prepared from gingerbread kefir dough. Of course, the kneading and baking process will last a little longer than five minutes, but in comparison with traditional recipes for yeast buns, it will take much less time. For kefir buns, you need to take:
• 500 g of cottage cheese;
• 250 ml of kefir;
• 125 ml of vegetable oil;
• 30 g of sugar;
• 11 g of dry yeast;
• 5 g of salt;
• 750 g of flour.

Baking Method:

1. Sift the flour through a sieve and mix with dry yeast. Combine the remaining ingredients together and heat the resulting rare mixture a little on a steam bath, then pour into flour and knead a smooth dough;
2. Let the dough stand for 10 minutes in the heat, then form buns from it and bake them until golden brown in the oven at 190 degrees.

Cooking on the basis of milk

Fat cottage cheese is best suited for curd buns, but if the purchased product turned out to be dry and with grains, then it is better to wipe it through a fine metal sieve, and make baking based on milk, having previously prepared:
• 500 g of cottage cheese;
• 4 eggs;
• 180 g of sugar;
• 20 g of vanilla sugar;
• 30 g of baking powder;
• 60 ml of milk;
• 500 g flour.

How to bake curd buns “like fluff” in 5 minutes:

1. Add milk, eggs, both types of sugar to the cottage cheese, wiped through a sieve, and rub well into a homogeneous mixture. For this purpose, you should use a blender, mixer or hand whisk.
2. Mix the baking powder with flour and mix in several passes with the liquid components of the dough. With wet hands, from soft and sticky curd dough, form buns that are laid in a parchment-covered form with high sides.
3. Oven curd koloboks in the oven for 12-18 minutes at 180 ° C. Sprinkle powdered sugar with hot baking and, if the buns stick together during baking, break them into separate segments.

Butter rolls “like fluff” with raisins

The taste of sweet curd buns can be made more interesting if you add a little raisins to the dough, and you don’t need to be afraid that the dough will fall or not rise. Using cottage cheese completely eliminates the possibility of a fiasco. If there is no raisins in the kitchen, you can replace it with other dried fruits (dried apricots, prunes, dried cherries, dried cranberries) or candied fruits. Each of the options will come out in its own way delicious.

Components required for kneading dough:

• 500 g of cottage cheese;
• 100 g butter;
• 3 eggs;
• 130 g of granulated sugar;
• 15 g of baking powder;
• 4 g of salt;
• 500 g flour;
• 100 g of raisins.

Cooking Technology:

1. Rub the cottage cheese through a sieve and mix with melted butter.Steam raisins in boiling water for 5-10 minutes, then dry and roll in flour. Beat eggs with sugar. Sift flour with baking powder.
2. First, add the curd mass to the beaten eggs, then flour and prepared raisins. From the resulting test, we form round buns and bake them in a hot oven at 190 ° C for no more than 10-12 minutes.