Buns and flatbreads filled with cheese and dill

Name: Buns and flatbreads filled with cheese and dill - Maria H.
Ingredients: Dough ingredients: 1 kg of flour 000; 500 ml of milk; 200 g of sour cream; 50 g of fresh yeast; 2 egg yolks; 2 tablespoons of sugar; 2 tablespoons of oil. For the filling: 500 g of cottage cheese / cow cheese; 2 tablespoons of sour cream; 1 bunch of dill; 1 teaspoon of caraway seeds; salt/pepper.

Pasta/Pizza - Buns and flatbreads filled with cheese and dill by Maria H. - Recipia

Buns and Fried Dough with Fresh Cheese and Dill (Baked or Fried Dough) The first time I tried this dough was on a day when I couldn't decide whether to bake or fry. I discovered it works just as well in both variations: soft buns, filled, baked in the oven, and fluffy fried dough in oil. The buns remain soft even after a few days, and the fried dough turns out hollow in the middle, just as it should. Since then, I make the recipe quite often, with various fillings. Quick Info Total Time: 2 hours 10 minutes Preparation Time: 30 minutes Rising Time: 1 hour Baking/Frying Time: 35-40 minutes (oven) or 10-15 minutes (fried) Servings: 16-18 pieces Difficulty: medium Recipe Type: appetizer, snack, picnic, simple dessert (depending on filling) Ingredients For the dough: 1 kg flour 000 500 ml milk 200 g sour cream 50 g fresh yeast 2 egg yolks 2 tablespoons sugar 2 tablespoons oil 1 teaspoon salt For the filling: 500 g fresh cheese or cottage cheese 2 tablespoons sour cream 1 bunch fresh dill 1 teaspoon caraway seeds salt and pepper to taste Preparation Method 1. Pour warm milk into a bowl and crumble the yeast into it. Add sugar and mix well until dissolved. Let it rise for 10 minutes until it foams on the surface. 2. In a large bowl, sift the flour. Add the egg yolks, salt, oil, sour cream, and the yeast mixture. 3. Knead the dough by hand for about 10 minutes. It should be elastic and not stick to your hands. If necessary, sprinkle a little more flour on the surface. 4. Cover the bowl with plastic wrap and let it rise in a warm place for one hour, until it doubles in volume. 5. For the filling, mix the fresh cheese with sour cream, chopped dill, caraway, salt, and pepper in a bowl. Keep it in the fridge until use. 6. Sprinkle a little flour on the work surface and roll out the dough into a thinner sheet. Cut out circles using a small plate or a floured bowl. 7. Place a tablespoon of filling on each circle. Bring the edges towards the center and pinch them well to seal, shaping them round. 8. For the baked version: place the buns on a tray lined with baking paper, leaving space between them. Preheat the oven to medium temperature. Bake for 35-40 minutes until lightly browned. 9. For fried dough: heat a pan with oil. Fry on both sides until golden. Remove to paper towels to absorb the oil. 10. From the same dough, simple ones can also be fried without filling. They turn out hollow in the middle, perfect for jam or preserves. Why I Make the Recipe Often The dough stays soft for a long time, not drying out even after a few days. It is versatile: it works for both baking and frying. It pairs well with any filling I have on hand. It can be made in advance and stored as needed. Tips and Variations Tips - The dough should be well-kneaded until it becomes elastic. - If it sticks, add a little more flour on the surface. - The filling should not be too liquid. - For fried dough, do not overfill them to prevent breaking during frying. Substitutions - Fresh cheese can be replaced with cottage cheese, feta, or a mix of cheeses. - Dill can be omitted or replaced with parsley. - For a dairy-free version, a mix of boiled potatoes with herbs or cooked ground meat can be used. Variations - Sweet filling: cheese with sugar and raisins. - For fasting, use boiled potatoes and sautéed onions or sautéed cabbage. - Small buns can also be made, filled only with vegetables. Serving Ideas - The buns are great for breakfast, packed lunch, or picnic. - Fried dough is best served warm, with jam or grated cheese on top. - They can be served alongside a salad or as a quick snack. Frequently Asked Questions 1. Can the dough be made with dry yeast? Yes, 16 g of dry yeast can be used instead of 50 g of fresh yeast. 2. How long do the buns stay soft? They remain soft for up to 3 days if stored wrapped or in a box. 3. Can the dough or baked buns be frozen? Yes, the dough can be frozen after rising. Baked buns freeze well; they can be easily reheated in the oven after thawing. 4. Can they be made smaller or larger? Yes, you can cut circles to your desired size; the baking or frying time decreases slightly for smaller pieces. 5. Can I make the fried dough plain, without filling? Yes, they turn out very fluffy and hollow in the middle, perfect for spreading with jam. Nutritional Values Estimation for one bun (from 18 pieces): Calories: approximately 240 kcal Carbohydrates: 36 g Proteins: 8 g Fats: 6 g Values are approximate and depend on the filling and the amount of dough per piece. Fried dough will have slightly more calories due to the oil. Storage and Reheating Baked buns are stored at room temperature, covered, for up to 3 days. They can be frozen. Reheat for a few minutes in the oven. Fried dough is preferably eaten the same day but can be stored in the fridge and briefly reheated in a pan or oven. The dough can be made a day in advance and kept in the fridge before use.

Buns and flatbreads filled with cheese and dill

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