Buns

Ingredients:

-Milk — 250 ml
-Eggs (2 for dough, 1 for filling) — 3 pcs
-Sugar (100 g in dough, 100 g in filling) — 200 g
-Butter (or margarine) — 100 g
-Flour (approximately) — 600-700 g
-Vanilla sugar (1 packet in dough, 1 in cottage cheese) — 2 packets.
-Yeast (fresh or dry 2 tsp) — 25 g
-Cottage cheese — 500 g
-Raisins — 100-150 g
-Lemon zest (optional, in dough)
-Salt (not full) — 1 tsp.





Preparation:

First, we will pour boiling water over the raisins.
Now let's make the dough starter.
Warm the milk, pour it into a bowl.








Add yeast to the milk ...sugar ...and about half of the flour (a cup is better, so the starter is not too thick)
Stir and place in a warm place to rise.
Prepare the rich dough:
Melt the butter, let it cool slightly.
Add eggs to the butter ...sugar ...vanillin ...salt. Mix well.




The starter has risen.
Add the rich dough to the starter.
Mix well.
Gradually add the remaining flour ...and knead a rather firm dough.
Place it in a warm place to rise.








Prepare the filling:
To the cottage cheese (at room temperature), add the egg (wait... where's the egg... it seems I forgot to add it...)
...vanilla sugar ...sugar (100 g) and raisins (drain the water through a sieve).
Mix everything well (if the cottage cheese is too runny, you can add flour or semolina).
The dough has risen.


From the risen dough, make about 24 equal balls, and let them rise a bit.
Roll out a flat round, make 3 cuts so that the parts are a bit different, one part slightly larger than the other.
Place the filling in the center.
Wrap one of the three parts (the smallest) around the cottage cheese and seal it.




Then do the same with the larger part.
And finally wrap the largest part of the dough around it.
The place of sealing should be as low as possible, at the base of the buns, otherwise they will fall.
Connect as tightly as possible, especially the last part.
The "rose" is ready.
Let the buns rise well.
Add a little milk to the yolk.
Mix and brush the buns.
Bake at a temperature of 180°C.