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Wow! Super! Class! I think these are the words that will be used to address your Easter buns. After all, they are so similar to scrambled eggs, especially apricots, which from a distance resemble egg yolks. Fragrant, tasty, original - the buns will decorate the festive table and will be liked by absolutely everyone, from small to large.

  • General \ asset cooking time: 1 hour \ 40 minutes
  • Servings Per Container: 8 Servings
  • Calories (100g): 249 kcal
  • Cost: average cost

How to make custard and apricot Easter buns

  • Wheat flour - 300 g (dough)
  • Chicken egg - 1 pc. (dough)
  • Milk - 5 tbsp (dough)
  • Cottage cheese - 150 g (dough)
  • Sugar - 75 g (dough)
  • Vanilla sugar - 1 tbsp (dough)
  • Baking dough - 1.5 tbsp (dough)
  • Salt - pinch (s) (dough)
  • Vegetable oil - 6 tablespoons (dough)
  • Milk - 250 ml (cream)
  • Corn starch - 1.5 tbsp (cream)
  • Butter - 30 g (cream)
  • Lemon juice - 0.5 tbsp (cream)
  • Vanilla sugar - 1 tsp (cream)
  • Egg yolk - 1 pc. (cream)
  • Sugar - 2.5 tbsp (cream)
  • Canned apricots - 4 pcs.
  • Powdered sugar - to taste
  • Egg yolk - 1 pc. (for greasing buns)

Preparation:

  • For the cream, it is advisable to take corn starch, but it is sometimes difficult to buy it, so the use of potato starch is allowed.
    Dissolve the starch in cold milk and cook in a saucepan over low heat. Add sugar, or vanilla sugar, or vanillin and one yolk of a large egg to the milk. Stir vigorously with a whisk until it thickens and gurgles.

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  • Turn off the heat, add the required amount of butter and lemon juice. Stir, taste. The cream should be free of lumps, shiny, moderately sweet with a delicate lemon aroma. Set the saucepan aside and let the cream cool.

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  • Prepare apricots. You can take from a jar, or you can take frozen halves of apricots. In total, you need 4 apricots, that is, 8 halves. If the apricots are from a jar, put them on a sieve to get rid offrom the juice. If frozen, slightly defrost them, if the fruits completely melt, they will be too soft and it will be difficult to put them on the cream. If you want to bake such buns not for Easter, but just like that, and even in summer, then take fresh apricots. It is desirable that they are sweet and easily separated from the stone.

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  • The dough is kneaded in a deep bowl, into which 300 g of premium flour must be sieved. Add baking powder, sugar, a pinch of salt and vanilla sugar or just a little vanilla to the flour (it is very fragrant and if you overdo it, the dough will taste bitter).
    Stir the dry mixture with a spoon.

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  • Add cottage cheese to the same bowl. It is better to use dry homemade cottage cheese with 9% fat.
    Such cottage cheese must be given splendor, that is, grind through a sieve.

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  • After the curd, add onean egg (preferably large), 5 tablespoons of milk and vegetable oil.

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  • Beat with a mixer. The dough will reach behind the beaters and stick to them.

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  • Turn off the mixer, remove the dough from the whisk and knead it slightly with your hands on a cutting board, sprinkle with flour. The dough is pleasant to the touch, smooth, moderately elastic, but not tight. It should not stick to your hands.

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  • Roll out the dough into a roll of the same thickness on all sides and cut it into 8 equal parts with a sharp knife (the weight of one piece is about 85-90 g).

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  • Roll a ball out of each part with your hands, put it on parchment paper on a baking sheet and flatten it. Make a depression with your fingers in the center of the future bun.

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  • Put a tablespoon (or a little more) of the cream in each hole and put the halves in the center