Buns with curd cheese and berries

Buns with curd cheese and berries – a detailed recipe cooking. Time: 1 hour. 45 minutes Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Yeast dough

• 1.5 tbsp. warm water
• 2 tbsp. l and 2 tsp more Sahara
• 4.25 – 4.5 tbsp. premium flour and optionally for kneading
• 7 gr. dry yeast
• 2 tsp salt
• 220 gr chopped fresh strawberries
• 170 gr fresh blueberries
• 250 gr softened cream cheese
• 2 tbsp. l strawberry jam
• 1 large egg
• 2 tablespoons turbinado sugar
• Gluten-free filling option, see ingredients below

Blueberry filling

• 700 gr blueberries
• 0.75 Art. Sahara
• 3 tbsp. l soluble tapioca
• 1 tbsp. l water

Recipes with similar ingredients: premium flour, dough yeast, cream cheese, blueberries, strawberries, strawberry jam, sugar brown, eggs, tapioca

Recipe preparation:

1. Combine water, sugar and yeast in a mixer bowl using shovel. Let stand until mixture begins to bubble. Add 2 tbsp. flour, salt and turn on the mixer at low speed, to mix everything well, it will take about 2 minutes. Change nozzle on the hook for dough. Add the remaining flour gradually and mix well at low speed, about 4 minutes.
2. Lay the dough on a worktop lightly sprinkled flour. Knead until the dough is dense, uniform and stop sticking, about 5 minutes. Lightly oil the bowl, put dough in it, cover and leave to rise until it is double its volume, about 1 hour
3. In a medium-sized bowl, mix strawberries and blueberries. Add softened cream cheese and strawberry jam, mix well. Set aside. Preheat the oven to 190 ° C. Divide the dough by 12 pieces. Hint: Roll the dough into equal parts. its a long sausage. Cut the sausage in half, then each half in half again, you will have 4 equal pieces. Cut each in 3 parts, you will get 12 equal servings.
4. Take 1 piece of dough and mash it into a circle with a diameter of 10 cm. Put 2.5 tbsp. l cheese mixture (or other toppings as described above) to the center of the circle. Fold the edges of the dough with each other and pinch. Form an even ball. Make sure the dough is at the bottom parts of the bun were not too different in thickness from the layer on top and was evenly distributed around the filling. Lay the bun seam down onto a baking sheet lined with parchment paper. Also roll the rest of the buns.
5. Beat the egg and mix with 1 tbsp. l water. Butter the buns and sprinkle sugar on the turbinado. Bake in the oven, pre warmed to 190 ° C until the buns turn golden brown, 20-22 minutes. Allow to cool before serving. fold 170 gr. blueberries, sugar, soluble tapioca and water in a small pan. Bring to a boil over medium heat and cook, until it thickens, about 10 minutes. Remove the syrup from the heat. Put the remaining blueberries in a large bowl and pour in the syrup. Shake to mix and set aside to cool before laying in pies.