Bun or you sour with cheese
Remembering my mother-in-law and her unforgettable buns, I gave the name to this sour cheese dough. cream from the milk that she collected for a couple of days to make a bun. This "bun" of mine is just an imitation of hers, but regardless of that, it is divinely good. And of course, it looks a little more modern.
Preparation steps
- In a small bowl, dissolve the dry yeast in lukewarm water. In a larger bowl, sift 300 g of flour (leave 50 g to be added later) together with salt. Then add sugar and cold butter cut into small pieces into the flour and rub it together with the flour until Stir in the dissolved yeast, lukewarm milk and egg yolks, combine everything with a spoon, then add the rest of the flour and knead a smooth, soft dough. Knead the dough for about 5-6 minutes, until it begins to separate from the sides of the bowl. wrap it in foil and pre-spread it thinly with butter. Put the dough to cool for at least an hour, I usually make it in the evening and make a bun the next day.
- Remove the cold dough from the foil, lightly flour the work surface and roll out the dough, taking care not to stick, sprinkle a little flour until the dough develops to the desired size (dough is very pliable to roll out). Develop a test about three mm thick in the shape of a rectangle. about 40 cm high and about 30 cm long, depending on how long the pan in which it will be baked, means that the thickness of the dough is about 3 mm. Coat the dough with cheese (mix the cheese with one egg, three large, flat spoons of flour and add salt to taste). Slowly roll the roll on the wide side but up to half of the developed dough and then on the opposite side also roll the roll also to the half so that both rolls "meet" in the center. Squeeze the dough well together so that they do not separate during baking .Put the dough in a baking tray lined with baking paper and flatten it to the same thickness along its entire length. Use sharp scissors to make oblique notches almost to the place where the two rolls join and make notches at a distance of about 3.5 - 4 cm. and twist the dough until the filling is visible on each twisted part. Cover the dough with plastic wrap and a kitchen napkin and leave it to soak until it doubles.
- Coat the grown bun with egg yolk mixed with a spoonful of water. Bake for about 20 minutes at 200C.
- For lovers of sweet bun, it can be filled like this: mix 200 g of mascarpone cheese with 50 g of sugar, add one egg yolk, one small spoon of grated lemon peel, a little vanilla extract and three large spoons, not top full, of flour. The filling process is the same as with salty buns.
