Yeast Buns with Cottage Cheese Filling
These soft yeast buns are filled with sweet cottage cheese and shaped into individual swirls. The dough needs time to rise, but the buns themselves are simple to form and bake until beautifully golden.
Updated : 09 November, 2026
Easy
More than 1 hour.
Ingredients
Dough
150 milliliters
Milk
1 tablespoon
Sour cream
30 grams
Sugar
1 teaspoon
Dry yeast
0.5 teaspoon
Salt
1 teaspoon
Vanilla sugar
50 grams
Butter
2 tablespoon
Vegetable oil
350 grams
Wheat flour
Filling
300 grams
Curd
40 grams
Sugar
1
Chicken eggs
to taste
Vanillin
Brushing
1
Egg yolks
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the dough. Use all-purpose flour. Milk and sour cream can be of any fat content. Gently warm the milk.
Step 2
Sift the flour into a large bowl to remove any lumps.
Step 3
Melt the butter over low heat or in the microwave, then let it cool until just warm.
Step 4
In a small bowl, combine the yeast, 1 teaspoon sugar and about half of the warm milk. Mix well and leave for 10-12 minutes, until a foamy layer appears on the surface.
Step 5
In a large bowl, dissolve the salt, sugar and vanilla sugar in the remaining warm milk.
Step 6
Add the sour cream and mix well.
Step 7
Pour in the activated yeast mixture and stir lightly.
Step 8
Add the vegetable oil and melted butter and mix. The butter should not be hot.
Step 9
Add about three-quarters of the sifted flour and mix first with a spoon. Do not add all the flour at once, as you may need slightly more or less depending on its properties.
Step 10
The dough will still be quite sticky. Gradually add the remaining flour in small portions while kneading by hand. Avoid adding too much flour so the dough stays soft.
Step 11
The finished dough should be soft, pliable and no longer sticky. Cover with plastic wrap or a towel and leave in a warm place to rise for 1 hour 30 minutes to 1 hour 45 minutes.
Step 12
Prepare the filling. Use cottage cheese of any fat content. It should be neither excessively wet nor very dry. If the curds are coarse, blend them briefly for a smoother filling.
Step 13
Add the egg, sugar and vanilla to the cottage cheese and mix thoroughly.
Step 14
The risen dough should increase in volume by about 2½ times. It is now ready to shape.
Step 15
Gently deflate the dough and place it on a lightly floured work surface. Roll it into a rectangular sheet.
Step 16
Spread the cottage cheese filling evenly over the dough, leaving a small border around the edges.
Step 17
Roll the filled dough into a log.
Step 18
Pinch the seam firmly so the roll does not open during baking.
Step 19
Cut the roll into pieces about 1¼ inches thick.
Step 20
Pinch the bottom of each small roll closed.
Step 21
For the topping, lightly whisk the egg yolk with the milk until smooth.
Step 22
Arrange the shaped buns on a parchment-lined baking sheet. Cover with a towel and leave to proof for 15 minutes. Before baking, brush the tops with the yolk and milk mixture.
Step 23
Bake in an oven preheated to 355°F for 25–30 minutes, until golden brown.
Step 24
Let the finished buns cool slightly and serve.
Author note
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