Easter buns with cream and apricots

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   For the cream, it is advisable to take corn starch, but sometimes it is difficult to buy, so you can use potato starch. Dissolve the starch in cold milk and cook in a saucepan over low heat. Add sugar and one yolk of a large egg to the milk. Actively stir the cream with a whisk until it begins to thicken and gurgle.

2. STEP 2

   

   Turn off the heat, add the required amount of butter and lemon juice. Stir and taste. The cream should be lump-free, shiny, moderately sweet with a subtle lemon aroma. Set the saucepan aside and let the cream cool.

3. STEP 3

   

   Prepare apricots. You can take it from a jar, or you can use frozen apricot halves. In total you need 4 apricots, that is, 8 halves. If the apricots are from a can, then place them in a sieve to get rid of the juice. If frozen, defrost them slightly; if the fruits are completely melted, they will be too soft and difficult to place on the cream.

4. STEP 4

   

   The dough is kneaded in a deep bowl, into which you need to sift 300 g of premium flour. Add baking powder, sugar, a pinch of salt and vanilla sugar to the flour. Stir the dry mixture with a spoon.

5. STEP 5

   

   Add cottage cheese to the same bowl. It is better to use dry homemade cottage cheese with 9% fat content. Such cottage cheese must be given fluffiness, that is, rub through a sieve.

6. STEP 6

   

   Following the cottage cheese, add one egg (preferably a large one), 5 tablespoons of milk and vegetable oil.

7. STEP 7

   

   Beat with a mixer. The dough will stretch behind the beaters and stick to them.

8. STEP 8

   

   Turn off the mixer, remove the dough from the beaters and lightly knead it with your hands on a cutting board, sprinkling it with flour. The dough is pleasant to the touch, smooth, moderately elastic, but not tight. It should not stick to your hands.

9. STEP 9

   

   Roll the dough into a roll of equal thickness on all sides and cut into 8 equal parts with a sharp knife.

10. STEP 10

    

    Roll each piece into a ball with your hands, place on parchment paper on a baking sheet and flatten it. Use your fingers to make a depression in the center of the future bun.

11. STEP 11

    

    Place a tablespoon (or a little more) of cream in each hole and place apricot halves in the center. Do this with all the buns. If all 8 pieces do not fit on the baking sheet, bake in two batches. It is advisable to leave more free space between the buns, as they will rise well in the oven.

12. STEP 12

    

    The buns cook quickly, so don't leave the kitchen for too long. The appearance and aroma will tell you that the products are ready. But also be guided by the time - 20 minutes (\- 5 minutes depending on the characteristics of your oven) is the ideal time for cooking them.

13. STEP 13

    

    Transfer the finished buns to a wire rack and let cool slightly. Cover the apricots with a tablespoon and sprinkle the product with powdered sugar.

14. STEP 14

    

    Serve warm or completely cooled. These buns have a wonderful crumb and, the next day, if you heat the baked goods in the microwave for just a minute, you might think that they were just out of the oven, piping hot. Treat your loved ones to delicious baked goods, and happy holidays to you!