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Tvarohové Buchty
Sweet Cheese Buns
Tvarohové Buchty are soft, fluffy yeast buns filled with sweetened quark (tvaroh) cheese, often with added raisins. They are baked until golden brown and typically dusted with powdered sugar.
🧂 材料
- 3.5 cups All-purpose flour
- 1/2 tsp Salt
- 4 tbsp Sugar(divided)
- 1 cup Warm milk
- 2 tsp Dry yeast
- 1/4 cup Butter(melted)
- 1 Large egg
- 2 tbsp Honey
- 1 tsp Vanilla extract
- 16 oz Tvaroh (quark cheese)(sweetened with sugar, optional raisins)
- Powdered sugar(for dusting)
👨🍳 作り方
- 1
In a bowl, warm the milk (about 30 seconds in microwave). Add 2 tbsp of sugar and the yeast. Let sit for a few minutes until bubbly.
- 2
In a large bowl, combine flour, salt, and the remaining 2 tbsp sugar.
- 3
Melt the butter. Add the melted butter, egg, honey, and vanilla extract to the milk/yeast mixture. Stir to combine.
- 4
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead on a lightly floured surface for 4-5 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- 6
Preheat oven to 350°F (175°C). Punch down the dough and roll it into a rectangle. Cut into squares (approx. 3-4 inches).
- 7
Place a spoonful of sweetened tvaroh filling (and raisins, if using) in the center of each square. Pinch the corners together to seal, forming a bun.
- 8
Place the buns on a baking sheet, cover, and let rise for another 20-30 minutes. Bake for 20 minutes, or until golden brown.
- 9
Dust with powdered sugar before serving.
💡 プロのコツ
- ✓Ensure the milk is warm, not hot, to properly activate the yeast.
- ✓Don't over-knead the dough; it should be soft and smooth.
- ✓If tvaroh is not available, a mixture of cottage cheese and cream cheese can be used as a substitute.
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- Add raisins to the tvaroh filling for extra sweetness and texture.
- Some variations include a mix of jam and tvaroh for the filling.
- Serve with melted butter or a drizzle of vanilla sauce.