Yeast buns with cheese

These rolls along with muffinkami marmurkowymi star of the evening were – and in fact the night – u Córciu in kindergarten. Apparently disappeared at a rate of lightning. They are very soft and fluffy. The provision of some pokombinowany, because I used the dough recipe from pluszki Russian forum Isbushka and the stuffing and how to accomplish this is already my invention. I recommend, certainly will all taste!

Ingredients 16 buns:

• 325 ml of lukewarm milk
• 50 g melted butter
• 1,5 teaspoons of mayonnaise
• 500 g of wheat flour
• 50 g of sugar
• half a teaspoon of salt
• 18 g of fresh yeast
  

The cheese filling:

• 500g curd milled at least twice (can be wiaderkowy)
• 60g of icing sugar
• 1 egg
• vanilla sugar (I gave a real vanilla)
  

All components mix and fluffy.

Pour into flour in the bowl, make a hole in it, Pour the yeast, sugar and crushed, Pour half of the year (not hot) milk. Overwhelm a small amount of flour so, called for a solution of the consistency of thick cream. Allow to stand for 20 minutes. After this time, Mortar podrośniętego to add the rest of the milk with melted butter and remaining ingredients. Knead a smooth dough. Allow to double in volume (ca 1,5 – 2 hours.). After this time, remove the dough on pastry board and briefly again to form.

Roll out the dough into a rectangle measuring 40×35 cm in diameter. Spread evenly across the surface of the cheese, leaving the sides about 0.5 cm nieposmarowane. Close to roulade, along the shorter side. Cut into 16 equal pieces (ca 2,5 cm in diameter). Arrange on a baking tray lined with baking paper cut open the bottom part.

Let stand covered with a cloth to pompous, about 15 -20 minutes.

Bake at 190 ° C for 20 – 25 minutes.

Enjoy!

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