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.

You can knead the dough again and let it rise a second time.

4. Grate the cheese on a large grater.

5. Roll out the dough into a rectangular layer.

6. Grease the dough layer with soft butter.

7. Place grated cheese on top, leaving one edge free by 4-5 cm.
Grease the edge free from the cheese with egg white.

8. Roll up the roll, carefully pressing down the edge of the layer greased with egg white.
Cut the roll into pieces 4 cm wide.
Dip one side of the pieces into flour and place that side on a baking sheet.

9. Cover the buns with a towel and leave for 30 minutes. Then brush with beaten egg.

10. Bake in a preheated oven for 10 minutes at a temperature of 150 degrees, then increase the temperature to 190 degrees and bake for another 20 minutes.
Focus on your oven, bake the buns until golden brown.

11. Cool the finished buns and can be served.
Bon appetit!

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 melt one hundred percent. 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 low heat), for which, 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

Hello, baking lovers and fans of my culinary blog! Now I’ll tell you about a recipe for buns with cheese and garlic made from yeast dough; step-by-step {instructions} for making them are accompanied by clear illustrations.

Buns will be a wonderful addition to any fornication and will simply replace the bread. Their smell and special taste will not leave anyone indifferent. The recipe is quite simple and will not force you to spend hours in the kitchen.

Ingredients for the test:

Ingredients for the inside:

How to cook:

1. Pour warm water into a comfortable bowl and add dry yeast to it. I let it sit for a couple of minutes to allow the yeast to swell.

I add salt and sugar and vegetable oil. I thoroughly mix everything together until smooth.

2. Now I break a chicken egg into the mixture. I advise you to be extremely careful when buying eggs and take them only from proven sellers. Before using, it is better to rinse them under running water so as not to transfer dirt from the shell to the dish.

I mix the mixture well with a whisk. There is no need to beat, it’s just easier to work with them than with an ordinary spoon.

3. I sift premium flour through a fine sieve and add it to the yeast mixture.

4. Knead the soft elastic dough as follows. I add flour in small portions and always mix. At first I use a spatula, when the dough becomes quite thick, I continue to knead with my hands.

5. I grease the bowl with vegetable oil using a silicone brush, which allows everything to be distributed moderately.

I put the finished dough in it and cover it with cling film on top. I put the bowl in a warm space for 1-1.5 hours.

6. Then I sprinkle the surface of the table or cutting board with flour and take out the risen, fluffy dough onto it. You can find recipes for various types of dough on my website.

7. Carefully roll it out into a round layer about a centimeter wide.

8. Now I’m starting to make the inside. To do this, melt the butter in the microwave or in a water bath.

9. Chop the garlic extremely finely with a sharp knife.

10. Add it to the butter and mix.

11. Distribute the resulting mixture over the surface of the rolled out dough.

I choose hard cheese. In this case, I use Parmesan, but anything else will do. I rub it on a large grater and sprinkle it on the dough.

Yeast buns with cheese in the oven

Yeast buns with cheese in the oven are a simple and delicious pastry for breakfast or dinner.

Ingredients:

Milk – 200 ml.
Dry yeast – 1 tsp.
Flour – 1.5 tbsp.
Dough:
Salt – 0.5 tsp
Sugar - 2 tsp.
Yolk – 1 pc.
Vegetable oil – 1 tbsp. l
Milk – 0.5 tbsp.
Flour – 2 cups
Sliced cheese – 10 slices.

Manufacturing:

The milk for the dough must be warm, but not hot. Add dry yeast and flour.

Sift the flour ahead of time. Stir until lumps disappear. Cover with cling film. Place in a warm space to ferment. It must double.

After it has risen, prepare the dough. To do this, add salt, sugar, yolk of 1 egg, and vegetable oil to the dough. Stir and add another half glass of milk. Stir again and add evenly sifted flour, kneading the dough.

The dough must be elastic and not stick to the bowl and hands. Grease the top with vegetable oil. Cover with cling film and let rise.

The ideal temperature for yeast dough is 25 degrees. Therefore, place it in a warm space or in warm water, but not hot. Cover with a towel.

Divide the perfect dough into 10 parts.

Roll out any piece thinly and place a slice of cheese on one edge.

Make vertical cuts on the second edge, approximately 3-4 pcs. Form into a loose roll. Place all rolls on a baking sheet lined with parchment paper.

Let it rise a little and brush with egg. Place in a preheated oven to bake.