Peach and Red Currant Buns
Description
Homemade baking for tea. Cottage cheese dough pairs excellently with fruit. When baking roll buns, you should not roll the dough tightly, so that you can pull the dough along the lower edge and seal it firmly. It will be tender, aromatic, and very tasty.
Instructions
- 1
Step 1
Place the cottage cheese, butter, egg, and sugar – cane and vanilla – into the blender bowl. Blend everything until smooth.
- 2
Step 2
Add the sifted flour with salt and leavening agent. In pulse mode, with several short presses, gather the dough into a ball. Do not overmix.
- 3
Step 3
Place the ready dough on a board and cover it with a towel.
- 4
Step 4
Wash the berries, dry them well, and only after that separate them from the stems. Thus the delicate currants will retain their shape better. Cut the peaches into small pieces.
- 5
Step 5
Roll out the dough into a sheet about 1 centimeter thick. Spread the filling and sprinkle it with brown sugar. Roll it up into a loose roll. To make it easier to shape the rolls, you can divide the dough and filling into two portions.
- 6
Step 6
Slice the roll into equal pieces. The dough is very delicate, so it's best to cut it using dental floss.
- 7
Step 7
Pinch the buns on one side. Place them on a parchment-lined baking sheet, leaving gaps between the buns. Bake in a preheated oven at 200 °C for 20–25 minutes.
- 8
Step 8
Cool the buns on a rack. Before serving, dust with powdered sugar.