Rosette buns made from yeast dough

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Rosette buns from yeast dough? Prepare all the necessary ingredients. Take the milk, heat it on the stove or in the microwave until warm, so that it is approximately 36-40 degrees. Add dry yeast to milk and stir. Let sit for 5-10 minutes to activate the yeast. A foamy cap should appear, this indicates that the yeast has “woke up”. If this does not happen, you need to use other yeast and not spoil the food.

2. STEP 2

   

   Add eggs, sugar, melted butter, mix everything, it’s convenient to do this with a whisk. Eggs should be washed in warm water and soda before use, as they may contain harmful bacteria. Add flour sifted through a sieve or using a special mug, this will saturate the flour with oxygen. Next add the lemon zest. To do this, wash and dry the lemon, grate the yellow part of the peel on a fine grater. This will add a citrus note to the baked goods, but this is optional.

3. STEP 3

   

   Knead the dough, be prepared for the fact that you may need less or more flour. You should get a soft dough that does not stick to your hands. Place it in a bowl, cover with a towel and place in a warm place for about 40-60 minutes. During this time it will rise and increase in size.

4. STEP 4

   

   How to make the filling? Take the cottage cheese, if it is grainy and you want a delicate filling, then rub it through a sieve or punch it with an immersion blender. My cottage cheese is grainy, I didn’t grind it because I wanted a textured filling. Add egg, sugar, vanilla sugar and salt to the cottage cheese. Mix everything well. If you use vanillin instead of vanilla sugar, use it on the tip of a knife, otherwise it may add bitterness to the finished dish.

5. STEP 5

   

   Punch down the risen dough, roll into a sausage on a lightly floured surface and divide into approximately 6 equal parts.

6. STEP 6

   

   Take one part of the dough and roll it into a round, not thin cake.

7. STEP 7

   

   Make 6 cuts along the edges of the cake. Without cutting to the middle, as in the photo.

8. STEP 8

   

   Place a teaspoon of filling (or a tablespoon, depending on the size of the future bun) in the middle. Nainka should not protrude beyond the cuts in the dough. Wrap the filling with two petals, leaving one between them.

9. STEP 9

   

   Next, wrap the third petal, also missing one.

10. STEP 10

    

    Fold the three remaining petals so that their edges overlap each other. You will get a rose like this.

11. STEP 11

    

    Do the same with the rest of the dough. Place the roses on a baking sheet lined with parchment paper. Let them stand for 25-30 minutes, covered with a towel. Then place in the oven preheated to 180 degrees and bake until done for about 20-30 minutes. The times are approximate, be guided by the features of your oven.

12. STEP 12

    

    Remove the finished buns and leave to cool. I also brush milk on top and cover with a towel. Then the buns become soft. Bon appetit!

Comments on the recipe

Mila

07.08.2023

4.7

Maybe someone will need a recipe for rosette yeast buns with sugar and water.

Maria

07.08.2023

4.7

What a delicious treat, and with cottage cheese too! I will definitely do it.

Lera

07.08.2023

4.5

Malinkina Marina

07.08.2023

4.9

Esenija, thank you very much for the recipe. The cheesecakes had somehow become boring. I wanted to cook something new - tasty, beautiful and a must with cottage cheese. Your roses turned out to be just right. Soft, tender, and warm, absolutely delicious! I prepared it strictly according to your recipe, only I replaced the cottage cheese with ready-made sweet curd mass, it took 700 grams. I divided the dough into pieces of 50 grams. Made 22 buns. But next time I’ll put a little more sugar in the dough, but this is individual to the taste of my family

Marina Petrovna

07.08.2023

4.7

How amazing! The rosettes made from yeast dough turned out both tasty and beautiful. I am very pleased with the result and so are my family.