Russian Yeasted Buns Filled with Sweet Farmer's Cheese

What you need

• 500 g (4 cups) all-purpose flour, plus extra for kneading
• 7 g (2 1/4 tsp) instant dry yeast
• 90 g (7 tbsp) granulated sugar, 40 g for the dough, 50 g for the filling
• 1/2 tsp salt
• 3 eggs, large; 1 for the dough, 1 for the filling, 1 for the glaze
• 265 ml (1 cup plus 1 tbsp) whole milk, 250 ml for the dough, 1 tbsp for the glaze
• 60 g (4 tbsp) butter, melted and slightly cooled, plus a little for the bowl
• 400 g (14 oz) tvorog, farmer's cheese; if very wet, press it in cheesecloth first
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Mix the flour, yeast, 40 g of the sugar and the salt in a large bowl.

2. 2

   Warm 250 ml of the milk until lukewarm, about 38 °C (100 °F). Whisk it with 1 of the eggs, then pour into the flour. Add the melted butter.

3. 3

   Stir into a shaggy dough, then knead on a floured surface until smooth, soft and only slightly tacky, 8-10 min. Add flour a spoonful at a time if it sticks to your hands.

4. 4

   Put the dough in a lightly buttered bowl, cover, and leave somewhere warm until doubled in size, 1-1 1/2 hours.

5. 5

   Meanwhile, mash the tvorog with 1 egg, the remaining 50 g sugar and the vanilla until smooth and thick. Push it through a sieve if there are lumps.

6. 6

   Line two baking trays with baking paper. Punch down the dough and divide it into 10 equal pieces, about 85 g each. Roll into smooth balls and set them 5 cm (2 in) apart on the trays.

7. 7

   Cover and leave to rise for 20 min. Heat the oven to 190 °C (375 °F) during this time.

8. 8

   Press the bottom of a small glass into the center of each ball to make a wide hollow, 5-6 cm (2 in) across, leaving a thick rim.

9. 9

   Spoon about 2 tbsp of filling into each hollow.

10. 10

    Beat the last egg with 1 tbsp milk and brush it over the rims. Rest for 10 min.

11. 11

    Bake until the rims are deep golden and the filling is set at the edges, 20-25 min. Swap the trays halfway through.

12. 12

    Cool on a rack for at least 15 min, since the filling firms up as it cools. Serve warm or at room temperature, and keep leftovers in the fridge.

Imported from rutxt.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.