Cottage Cheese Buns with Apricots

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Best enjoyed warm, with fruits and matsoni. The buns turn out tender with an interesting flavor.

Ingredients

Cottage cheese - 5.6 oz
Chicken Egg - 1 piece
Semolina - 3 tablespoons
Flaxseeds - 0.1 oz
Milk - 1 fl oz
Pitted Wild Apricots - 2 pieces
Sugar Substitute - to taste
Olive Oil - 0 fl oz
Activated Baking Soda - a pinch

Step by Step guide

Step 1

Soak the semolina in milk for about 30–40 minutes to swell, then add the baking soda. Mix the cottage cheese thoroughly with the sugar substitute to avoid lumps. Add the yolk and the soaked semolina.

Step 2

Whip the egg white separately until frothy, then gently fold it into the dough while stirring. The dough will be somewhat runny, so start adding the flour — the flaxseed flour. Unlike other types of flour, it is not only healthy but also contains more protein than carbohydrates. So, its benefits are clear.

Step 3

You can add cinnamon and chopped nuts to the dough. I didn't do this, but after trying the finished buns, I realized it would have been a great addition!

Step 4

On a parchment paper greased with oil, place half of the dough (4 buns) spaced apart, as they will rise. On each bun, place half an apricot and cover it with the remaining half of the dough. You should end up with 4 balls.