Cheese buns

Recipes: 9

cheese – 240 g
drink or yogurt – 1 tbsp.
salt - a pinch
butter
– 2 tbsp. baking powder – 1 tsp.
flour - 2.5 cups.

Tamara Shepeleva

18 January 2014, 14:38

milk – 250 g
butter – 100 g
wheat flour – 160 g
salt 1 tsp
freshly ground pepper – 0.25 tsp
eggs – 4 pcs

byrenka

15 November 2013, 16:28

dough:
3 tbsp.
flour 1 yolk
1 tbsp.
sugar 0.5 tsp
salt 50 gr. butter (melted)

Tatiana M.

15 April 2013, 14:59

125 ml.
(1/2 cup) water 50 gr.
butter 100 gr.
premium wheat flour 20 gr.
potato starch (1 tablespoon with a small slide) 3 eggs
100 gr. hard cheese

botacosis

January 24, 2013, 16:34

dough:
wheat flour 310 gr.
fresh yeast 12 gr.
watery honey 1-2 tsp.
drink 125 ml.,
eggs 2 pcs.

sweeta1

October 17, 2012, 10:03 pm

wheat flour - 450-550 gr.
yogurt without additives - 200 gr.
warm milk - 120 ml.
dry yeast (fresh - 20 gr.) - 7 gr.
sugar - 1 tbsp.
salt - 1/2 tsp.

Haruka

05 June 2012, 15:00

500 gr. yeast dough

1 egg
100 gr.
cheese 2 tbsp.
sour cream 1.5 tsp. spoon of mustard

mellorn

January 17, 2012, 20:41

wheat flour – 1.5 tbsp.
butter – 125g
milk – 1 tbsp.
eggs – 5 pcs.
Emmental cheese – 150 g
finely grated Parmesan – 2 tbsp.

Svett

16 April 2010, 19:43

300 ml.
cool milk (+ -) 1-2 tbsp.
sugar (probably replaced with a substitute) 1.5 tsp.
salt 1 tbsp.
dry yeast 50 gr.
extremely soft word butter 3 1/2 tbsp. flour

Allenka(alarm clock)

05 July 2009, 22:47

Nina and Ulyana Tarasova “And we have cookies!”

Cheese custard buns (gougères)

Saturday, May 28, 2016

Gougères are a type of unsweetened custard buns that contain cheese in the dough. Usually, they are prepared in the form of small portioned balls or one pie in a round shape with a hole. Fragrant cheese gougères can be served with wine or first courses. If you wish, you can fill them with cream cheese, slices of reddish fish, caviar, salad - you will get just a wonderful appetizer.

From the indicated amount of ingredients you will have 15-20 medium-sized choux buns. To ensure that the result does not disappoint and that homemade cheese baked goods are a great success, strictly follow the step-by-step tips and use only high-quality products. Happy memories for you, friends!

Ingredients:

Making a dish step by step:

The recipe for cheese custard buns includes wheat flour (I have the highest grade, but you can also use the first), milk (any fat content), drinking water, chicken eggs (I have 3 extremely large ones), butter, and also very little salt. You can take any kind of cheese (such as Russian, Dutch, Poshekhonsky, Suluguni and the like), which melts perfectly. But it will be even tastier and more aromatic if you use fragrant cheese (Parmesan, Gruyère).

Take a small saucepan (preferably with a thick bottom) or a saucepan, pour milk and water into it.

We put butter there (ideally soft, so that it melts faster, but this is not important), a pinch of salt and put everything on fire.

Let the water warm up and the butter completely melt. Bring everything to a boil, stirring constantly so that the milk does not stick to the bottom.

Now, stirring the mass with radial movements, pour ALL THE FLOUR into the pan AT ONCE. This is important - this way there will be no lumps in the choux pastry.

Constantly kneading and keeping the pan on the heat (below medium), we should get a completely homogeneous and smooth dough. I would say that during the brewing process a thick and dense lump of dough appears. Now we need to dry the dough (another 2 minutes on a low-medium heat), so constantly kneading it with a spatula, we wait until a narrow crust of dried dough appears on the bottom of the dish. In this case, the lump itself will begin to lag behind the walls and bottom of the saucepan. This is also important when making choux pastry for eclairs and profiteroles.

That's it - the process of brewing the dough is complete, it needs to be cooled a little. To do this, it is most convenient to transfer the lump to another container, which is best cooled in advance.

Use a spatula or whisk to break up the lump of dough so that it cools quickly to a very warm state (not hot!). If you start introducing chicken eggs into hot dough, they may curl and nothing will work.

Now one by one (!) we introduce raw chicken eggs into the choux pastry. Afterwards, very carefully knead the dough with a spoon or spatula to achieve homogeneity. In this recipe I use 3 chicken eggs, larger than average in size (75-80 grams each). For you, you may need from 3 to 6 eggs - it all depends on their size. Therefore, after adding the third or 4th egg to the dough, be guided by the mixture of the acquired mass. If you realize that the dough is still very thick and difficult to mix, add another egg. But not all at once, but break it into a bowl in advance and add a little at a time. Perhaps the entire testicle will be useful, or maybe a third or half. It’s important to slow down just right, otherwise the dough will be very watery.

Yeast buns with cheese

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Opara:
1 tbsp. warm milk (water)
1.5 tbsp. Sahara
2 tbsp. flour
30 g yeast

Dough:
70 ml vegetable oil
0.5 tsp salt
2 – 2.5 tbsp flour
Interior:
200 g hard cheese
20 g butter
For lubrication:
1 testicle

Remarkable yeast buns with cheese: fragrant, airy and very, very tasty. I bake these unsweetened buns instead of bread; they are convenient to take with me to work, school, or on the road.

The recipe is absolutely easy; these buns can be baked very quickly and easily at home. You can get creative with the insides of the bun by adding fragrant herbs, ham, or completely without additives.

How to make yeast buns with cheese

Step-by-step recipe description

Show as huge photos with description

1. For the dough, dilute the yeast in warm milk, add sugar, flour and mix.
Leave in a warm place for 15 minutes until the mixture “bubbles”.

2. Add vegetable oil, salt, sifted flour to the dough.
Add flour evenly because the amount of flour may vary from what is indicated in the ingredients. Knead the dough, cover with a towel and place in a warm space to rise.

3. The dough should double in size in approximately 50-60 minutes.

Cheese buns

Ingredients

Wheat flour – 3 cups;

Hard cheese – 250 gr;

Instant yeast – 1 tsp. with a slide;

Vegetable oil – 2 tbsp;

Warm water – 250 ml.

263 kcal
2 hours 40 minutes
2 hours 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

The recipe for these buns fell into my hands more than 3 years ago, since then they have become one of my favorites. They are extremely tasty served with coffee, brushed with butter, or, for example, instead of bread, they can be served with soup or borscht. Well, I really love them just with tomato juice.

To make buns, we need hard cheese, wheat flour, quick-acting yeast, sugar, salt, warm water and vegetable oil.

Add yeast and sugar, 1.5 cups of flour to warm water. Stir well. Then pour in the oil.

Grate hard cheese and add it to the dough. Add remaining flour evenly. Knead into a smooth dough and leave in a warm place for 1.5 hours to rise.

Then knead the dough and divide into 12 approximately equal pieces. Roll into balls after moistening your hands with sunflower oil.

Line a baking tray with baking paper and place the buns at a good distance from each other. Leave to proof for another 20 minutes.

Beat the egg with a fork and brush the buns well

and sprinkle with remaining cheese.

Preheat the oven to 200 degrees. Bake the buns for 25 minutes until cooked. Cool the finished buns by placing them on a wire rack and covering them with a towel.

These cheese buns also make the most delicious sandwiches.

Well, my favorite option is with tomato juice!