Cumin Cheese Buns
While stores offer reasonably priced caraway cheese, nothing beats our homemade morning cheesecakes.
Cheese and Cumin Buns
Servings: This recipe yields approximately two dozen servings.
Difficulty Level: Easy
Ingredients
For the Dough:
- 200 grams of skim milk curd
- 80 grams of egg whites (equivalent to two egg whites)
- 45 grams of whole grain flour (I prefer corn flour, but you can use your favorite type)
- 1 teaspoon of baking powder
- Herbes de Provence and herb salt to taste
For the Filling:
- 100 milliliters of skim milk curd
- 200 grams of cumin cheese (10% fat)
- 80 grams of egg whites
- 40 grams of scallions, finely chopped
- Salt to taste
Instructions
- Prepare the Dough: In a mixing bowl, combine the egg whites, flour, baking powder, herb salt, and Herbes de Provence. Mix these ingredients with the skim milk curd until a moist dough forms.
- Shape the Buns: Using damp hands, shape the dough into round, rimmed baskets and place them on a baking sheet.
- Add the Filling: In a separate bowl, mix the egg whites, crumbled cumin cheese, sliced scallions, and crushed cottage cheese. Spoon this mixture into the center of each dough basket.
- Bake: Preheat your oven to 400°F (200°C). Bake the buns for approximately 20 minutes, or until they are golden brown and fully cooked.
Enjoy your freshly baked cumin cheese buns warm from the oven, perfect for a delicious and unique breakfast treat.