Recipe for: Cottage Cheese and Raspberry Jam Buns - photo 1
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Recipe for: Cottage Cheese and Raspberry Jam Buns

Kids' Lunches Cakes and Bakes 120 min Medium 15 views ~34.71 PLN - (0)
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Description

Soft, slightly sweet yeast rolls in the Masurian style, filled with creamy cottage cheese and homemade (or store-bought) raspberry jam. Perfect for summer afternoons, picnics by the lake, and children's lunches — gentle flavors, pleasant sweetness of raspberries, and creaminess of the cottage cheese create a contrast of textures and colors. The rolls are golden on the outside and soft on the inside; serve fresh, slightly warm, with fresh raspberries or cool kefir. The recipe includes detailed step-by-step instructions, including tips for kneading the dough, shaping the rolls, and preparing the filling, so that even a beginner cook can manage without any problems.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 500 g
  • Milk 250 ml
  • Fresh yeast 20 g
  • Sugar 50 g
  • Butter 60 g
  • Chicken egg 3 pcs (~180 g)
  • Cottage cheese 400 g
  • Powdered sugar 30 g
  • Raspberry jam 200 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Raspberry 100 g
  • Sesame 20 g
💰 Estimated dish cost: ~34.71 PLN (4.34 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients: weigh the flour (500 g) and sift it into a large bowl. Heat the milk to 35–37°C (it should be pleasantly warm, not hot — check on the inside of your wrist). In a small bowl, crumble the fresh yeast (20 g), add 1 teaspoon of sugar from the total amount (about 5 g) and 50 ml of warm milk, mix with a fork until the yeast dissolves. Set aside for 8–10 minutes — a frothy "cap" should appear on the surface.

Ingredients: Wheat flour, Milk, Fresh yeast, Sugar
Use a bowl with a capacity of at least 3 l. A small saucepan is best for heating the milk. If there is no foam after 10 minutes, the yeast may be inactive — use fresh yeast or substitute with 7 g of instant dry yeast (mixed with the flour).
2

In a bowl with sifted flour, make a well. Pour in the activated yeast, add the remaining warm milk (the rest from 250 ml), 2 eggs out of 3 (120 g from the total), 50 g of sugar, 5 g of salt, and soft butter (60 g) in small pieces. Start mixing with a wooden spoon or a mixer hook, combining the ingredients in the center first, until a sticky dough forms.

Ingredients: Wheat flour, Fresh yeast, Milk, Sugar, Salt, Butter
Use a dough hook mixer for convenience (low speed). If you don't have a mixer, knead by hand for about 12–15 minutes. The dough will be sticky at first — that's normal.
3

Knead the dough with a mixer using a hook for 8–10 minutes on low/medium speed until it is smooth, elastic, and stops sticking strongly to the sides of the bowl. If the dough is still very sticky, add a maximum of 1–2 tablespoons of flour (15–30 g). Shape into a ball.

Ingredients: Wheat flour, Butter
The best tool: stand mixer with a hook. If you are kneading by hand, use a greased countertop and knead vigorously for 12–15 minutes. The dough is ready when it springs back firmly after being pressed with a finger.
4

Transfer the dough ball to a lightly oiled bowl, cover it with a cloth or plastic wrap, and set it in a warm place (about 24–26°C) for 60–75 minutes, until it doubles in size. Check: the dough is ready when it slowly springs back after being pressed with a finger, leaving a slight indentation.

Ingredients: Wheat flour
Use a large bowl and cover it with a cloth. In a colder apartment, the rising time may be extended — do not speed it up with too high a temperature (do not use a hot oven).

Filling

5

Prepare the cheese mixture: place the cottage cheese (400 g) in a bowl, add powdered sugar (30 g) and gently beat with a fork or mixer on low speed until the mixture is smooth; you can strain it through a sieve if there are lumps. Check the sweetness and add a small amount of sugar if needed.

Ingredients: Cottage cheese, Powdered sugar
Use a bowl with a diameter of 20–24 cm. If the cottage cheese is too wet, drain it on cheesecloth for 15–20 minutes before blending. You can add 1 teaspoon of fresh lemon zest (optional) for freshness.

Shaping and baking

6

After the dough has risen, take it out onto a lightly floured work surface. Divide it into 8 equal parts (weighing about 120–130 g each). Flatten each part with your hand, place 1–2 tablespoons of the cheese filling and 1 teaspoon of raspberry jam (about 25 g) in the center. Pinch the edges tightly to form a ball or a bun shape with the filling. Well-sealed edges prevent the filling from leaking.

Ingredients: Wheat flour, Cottage cheese, Raspberry jam
For weighing, use a kitchen scale. Shaping: flatten the dough with your fingers, add the filling, seal the edges like an envelope, and turn it upside down so the seams are on the bottom.
7

Place the shaped rolls on a baking sheet lined with parchment paper, leaving about 3–4 cm between them. Loosely cover with a cloth and let rise for another 20–30 minutes — they should puff up slightly.

Ingredients: Wheat flour
Use a standard-sized baking tray (30×40 cm). Leave space between the rolls, as they will rise during baking.
8

Preheat the oven to 180°C (top-bottom). Before baking, beat 1 egg (60 g) and gently brush the tops of the rolls with it to achieve a nice golden color. Optionally, sprinkle the tops with sesame seeds (optional). Bake in the preheated oven for 18–22 minutes, until golden. After baking, remove and cool on a rack for 10–15 minutes.

Ingredients: Sesame
The best baking tray is a dark one, which speeds up browning. If the tops are browning too quickly, reduce the temperature by 10°C and extend the baking time by a few minutes.

Finishing

9

After cooling, you can additionally drizzle the rolls with a thin thread of jam diluted with a teaspoon of hot water or sprinkle with powdered sugar. Serve slightly warm with a portion of fresh raspberries and a cup of cool kefir or summer fruit compote.

Ingredients: Raspberry jam, Raspberry
Additionally, you can add fresh raspberries on the plate for decoration and freshness. If the buns are for a picnic, transport them in a container with a paper towel to prevent them from absorbing moisture.

Fun Fact

💡

In the Masurian region, baked goods with local fruits are popular; combining farmer's cheese (twaróg) with forest fruits is a traditional theme, now transformed into handy rolls perfect for summer outings.

Best for

piknik obiady dla dzieci

Tips

🍽️ Serving

Serve the rolls slightly warm (about 30–35°C). They taste great with kefir, buttermilk, or a glass of milk. On the plate, arrange fresh raspberries and a sprig of mint for contrast. They can also be served as a dessert after a summer meal with grilled meat for adults.

🥡 Storage

Store in an airtight container at room temperature for 1–2 days. To keep it fresh longer, store in the refrigerator for up to 4 days (for firmer dough — reheat in the oven for 5–7 minutes at 160°C before serving). Raw shaped rolls can be frozen for 1 month (thaw at room temperature, then bake).

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