{"id":18831,"date":"2026-03-02T13:22:11","date_gmt":"2026-03-02T11:22:11","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18831"},"modified":"2026-03-02T13:22:12","modified_gmt":"2026-03-02T11:22:12","slug":"yeast-buns-with-cottage-cheese-soft-and-fluffy","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18831","title":{"rendered":"Yeast buns with cottage cheese \u2013 soft and fluffy"},"content":{"rendered":"\n

\u041f\u043e\u0432\u0456\u0434\u043e\u043c\u043b\u0435\u043d\u043d\u044f Gemini<\/h2>\n\n\n\n

Since we just talked about that universal magic dough<\/strong>, we are going to tweak it slightly to make it richer. For soft, fluffy buns (the kind that pull apart like a cloud), we need fats<\/strong>\u2014specifically milk, butter, and an egg.<\/p>\n\n\n\n

Here is how to make the ultimate “Pillow Buns” with a sweet cottage cheese heart.<\/p>\n\n\n\n

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1. The Dough (Enriched Version)<\/h2>\n\n\n\n

For that signature bakery softness, swap the oil and water from our previous recipe for these:<\/p>\n\n\n\n

    \n
  • 250 ml<\/strong> Warm Milk (not hot! 40\u2218C is the sweet spot)<\/li>\n\n\n\n
  • 7g<\/strong> Dry Yeast + 50g<\/strong> Sugar<\/li>\n\n\n\n
  • 1<\/strong> Egg (room temperature)<\/li>\n\n\n\n
  • 60g<\/strong> Melted Butter (cooled)<\/li>\n\n\n\n
  • 500g<\/strong> Flour (all-purpose or bread flour)<\/li>\n\n\n\n
  • Pinch<\/strong> of Salt<\/li>\n<\/ul>\n\n\n\n

    The Method:<\/strong> Mix the milk, sugar, and yeast. Let it foam. Add the egg and butter, then gradually the flour. Knead for 8\u201310 minutes. Cover and let it rise in a warm spot for 45\u201360 minutes<\/strong> until doubled.<\/p>\n\n\n\n

    \n\n\n\n

    2. The Cottage Cheese Filling<\/h2>\n\n\n\n

    The trick to a “pro” filling is making sure it isn’t too runny, otherwise, it will leak and make the dough soggy.<\/p>\n\n\n\n

    Ingredient<\/td>Amount<\/td>Why?<\/td><\/tr><\/thead>
    Cottage Cheese<\/strong><\/td>250g<\/td>Use a dry, firm variety (or drain it first)<\/td><\/tr>
    Egg Yolk<\/strong><\/td>1<\/td>Binds the cheese and adds richness<\/td><\/tr>
    Sugar \/ Honey<\/strong><\/td>2-3 tbsp<\/td>To your taste<\/td><\/tr>
    Vanilla Extract<\/strong><\/td>1 tsp<\/td>For that classic “bakery” scent<\/td><\/tr>
    Optional: Raisins<\/strong><\/td>1 handful<\/td>Soaked in warm water or rum<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    \u0415\u043a\u0441\u043f\u043e\u0440\u0442\u0443\u0432\u0430\u0442\u0438 \u0432 \u0422\u0430\u0431\u043b\u0438\u0446\u0456<\/p>\n\n\n\n

    \n

    Pro Tip:<\/strong> If your cottage cheese is very “wet,” stir in 1 teaspoon of cornstarch<\/strong> or semolina. It will absorb the extra moisture during baking.<\/p>\n<\/blockquote>\n\n\n\n

    \n\n\n\n

    3. Assembly & Baking<\/h2>\n\n\n\n
      \n
    1. Punch down the risen dough and divide into 12 equal balls.<\/li>\n\n\n\n
    2. Flatten each ball into a disc, place a spoonful of filling in the center, and pinch the edges tightly to seal.<\/li>\n\n\n\n
    3. Place them seam-side down in a greased baking pan, leaving a little space between them.<\/li>\n\n\n\n
    4. The Second Rise:<\/strong> Cover and let them sit for 20 minutes<\/strong>. This is the secret to the fluffiness!<\/li>\n\n\n\n
    5. The Finish:<\/strong> Brush with an egg wash (1 egg + 1 tbsp milk) for a golden shine.<\/li>\n\n\n\n
    6. Bake:<\/strong> 180\u00b0C<\/strong> for 20\u201325 minutes<\/strong> until golden brown.<\/li>\n<\/ol>\n\n\n\n
      \n\n\n\n

      \ud83d\udca1 A Touch of Wit<\/h2>\n\n\n\n

      If you find yourself eating three of these straight out of the oven… don’t panic. It’s a scientific law that “cottage cheese buns lose 50% of their calories if eaten while standing in the kitchen.” (Okay, I totally made that up, but they are hard to resist!)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      \u041f\u043e\u0432\u0456\u0434\u043e\u043c\u043b\u0435\u043d\u043d\u044f Gemini Since we just talked about that universal magic dough, we are going to tweak it slightly to make it richer. For soft, fluffy buns (the kind that pull […]<\/p>\n","protected":false},"author":2,"featured_media":18832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18831"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18831\/revisions"}],"predecessor-version":[{"id":18833,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18831\/revisions\/18833"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18832"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}