Step by step recipe for making cheese buns. Cheese buns
Gougère is a type of unsweetened custard buns with cheese in the dough. As a rule, they are prepared in the form of small portioned balls or one cake in a round shape with a hole. Fragrant cheese gougères can be served with wine or first courses. If you wish, you can fill them with cream cheese, slices of red fish, caviar, salad - you get just an amazing appetizer.
From the indicated amount of ingredients, you will have 15-20 medium-sized custard buns. In order for the result not to disappoint and homemade cheese baking to be a success, strictly follow the step-by-step recommendations and use only high-quality products. Have a delicious experience, friends!
Ingredients:
Cooking step by step with photos:
The recipe for cheese custard buns includes wheat flour (I have the highest grade, but you can use the first one), milk (any fat content), drinking water, chicken eggs (I have 3 very large ones), butter, and also quite a bit of salt. You can take absolutely any cheese (such as Russian, Dutch, Poshekhonsky, Suluguni and the like), which melts well. But it will be even tastier and more aromatic if you use fragrant cheese (Parmesan, Gruyère).
Let the liquid warm up and the butter melt completely. Bring everything to a boil, not forgetting to stir so that the milk does not boil to the bottom.
Now, stirring the mass in a circular motion, pour ALL FLOUR into the pan AT ONCE. This is important - so there will be no lumps in the choux pastry.
Constantly kneading and not removing the dishes from the fire (below average), we should get an absolutely homogeneous and smooth dough. I would say that in the process of brewing a thick and such a dense lump of dough is formed. Now we need to dry the dough (another 2 minutes on a fire below medium), for which we constantly knead it with a spatula, wait until a thin crust of dried dough forms at the bottom of the dish. At the same time, the lump itself will begin to lag behind the walls and bottom of the saucepan. This is also important when preparing custard dough for eclairs and profiteroles.
That's it - the process of brewing the dough is completed, it needs to be cooled down a bit. To do this, it is most convenient to transfer the lump to another dish, which it is desirable to cool in advance.
With a spatula or whisk, break up a lump of dough so that it cools faster to a very warm state (not hot!). If you start introducing chicken eggs into hot dough, they can curl up and nothing will work.
Now, one by one (!) We introduce raw chicken eggs into the custard dough. After each, knead the dough very thoroughly with a spoon or spatula to achieve uniformity. I use 3 chicken eggs in this recipe, larger than average (75-80 grams each). You may need from 3 to 6 eggs - it all depends on their size. That is why, after adding the third or fourth egg to the dough, be guided by the consistency of the resulting mass. If you realize that the dough is still too thick and difficult to mix, add another egg. But not all at once, but break it into a bowl in advance and add a little. You may need the whole egg, or perhaps a third or half. It is important to stop in time, otherwise the dough will be too liquid.
Since the consistency of the custard dough depends on many factors (for example, the quality and moisture content of wheat flour, the size of chicken eggs), you should understand what to expect in the result. The finished custard dough should be completely smooth, shiny and without lumps. It is neither thick nor liquid - it slides off the shoulder blade with a heavy wide ribbon. If, for example, you make custard dough too thick, it will not only be difficult to remove it from the culinary bag, but the products themselves will not rise well, will be too dry and hard. If the dough is too thin, the gougères will spread over the baking sheet and will not be able to hold their shape.
Unpretentious, unsweetened, tender cheese yeast buns with a surprisingly fragrant crumb can be served for breakfast with sweet tea or coffee, for an afternoon snack with a glass of milk, or for lunch with a hot first course.
Recipe content:
Buns with any filling fit perfectly into any event, be it an ordinary family dinner, a holiday or a meeting of guests. You can take them with you to work, outdoors or give your child to school. Such buns are prepared from any dough, but yeast is most often used. The filling can also be very different, for example, sweet (chocolate, jam, fruit, etc.), cottage cheese, nuts, meat, vegetables, mushrooms, cheese. Today we will devote a recipe to cheese buns from yeast dough. They are very easy to make at home on your own, and without much effort.
Baking according to this recipe always comes out fragrant and lush. But, like all recipes, it has certain secrets. Firstly, so that the dough does not stick to your hands, they must be sprinkled with flour. Also, for this purpose, you should sprinkle the countertop when the dough is kneaded and rolled out. Secondly, you can not put a lot of stuffing, otherwise the dough will not “stick together” well and it will flow out during baking. However, this does not apply to the cheese filling used in this recipe, because. the cheese will still melt. Thirdly, in order for the buns to be easily separated from each other after baking, they must first be greased with vegetable or melted butter. This will give them an extra golden crust.
- Calorie content per 100 g - 270 kcal.
- The number of servings - 10 pcs.
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 1 tbsp.
- Vegetable oil - 30 ml
- Sugar - 1 tsp
- Salt - a pinch
- Warm water - 0.5 tbsp.
- Hard cheese - 500 g
Step-by-step preparation of cheese yeast buns:
1. Sift flour through a fine iron sieve so that it is enriched with oxygen.
2. Add sugar with yeast to flour and mix all dry ingredients.
3. Make a small indentation in the flour, where pour warm water.
4. Start kneading the dough and gradually add vegetable oil.
5. Knead an elastic dough that will not stick to the walls of the dishes and hands.
6. Cover the dough bowl with a towel and leave it in a warm place. After half an hour, the yeast will begin to work and the dough will double in volume.
7. After that, punch down the dough again and divide it into equal 10 parts. Roll each part into a ball and roll into a thin round sheet with a rolling pin.
8. In the middle of the dough, put the cheese, which you grate on a coarse grater.
9. Fasten the edges of the dough so that the cheese is inside the bun.
10. Roll out the resulting bun with a rolling pin so that the cheese interferes with the dough.
11. Put a pile of grated cheese in the middle of the cake again.
12. Lift the edges of the dough and fasten them well.
A step by step recipe for making delicious cheese buns at home with photo and video instructions. Cooking delicious, healthy and easy. Bon appetit!
1 hour
225 kcal
4.33/5 (3)
I, like some of my friends, have been a member of the cheese lovers club since early childhood. Where I just do not add this wonderful component - to soups, salads and even compote! All members of my family share such an almost unhealthy love for cheese, because without it, many homemade dishes would turn into boring and unremarkable sets of standard ingredients.
And what can we say about savory pastries! Cheese buns with ordinary suluguni or Adyghe cheese, seasoned with butter and herbs, cottage cheese, spinach - all this is just the tip of a huge iceberg of step-by-step recipes from the Internet, replete with photos of very appetizing and beautiful products.
But today we will not look for difficult and expensive ways - our task is to find out the best, inexpensive and popular how to make cheese buns which can be accessed even by beginners. So let's get started!
What you need to know before cooking
Kitchen appliances:
- a baking sheet with a non-stick coating with a diagonal of 25 cm or a mold with cells for muffins or muffins with a diameter of 23 cm or more;
- several deep bowls with a capacity of 550 to 850 ml;
- a piece of polyethylene film with a length of 25 cm;
- teaspoons;
- measuring utensils or kitchen scales;
- linen or cotton towels;
- grater medium and large;
- metal whisk;
- blender or mixer.
- cutting board;
- rolling pin;
- tablespoons
Dough:
Important! If you decide to cook cheese buns from ready-made (store-bought) puff yeast or yeast-free dough according to this recipe, remove it from the refrigerator a couple of hours before cooking so that it can completely melt. In extreme cases, put the pack of dough on a towel and place it on a hot radiator or use a microwave to defrost.
Filling:
- 100 - 150 g of hard cheese;
- 70 g butter;
- 2 - 3 cloves of garlic;
- 7 g black ground pepper;
- 6 g of table salt;
- 30 g fresh herbs.
Additionally:
- 25 g butter or margarine.
Cooking sequence
Preparation:
- Mix the flour with a whisk with salt.
- Sift through a sieve at least three times, if there is time, then more.
- Melt butter or margarine in the microwave or in a water bath.
- We rub the cheese on a coarse grater or use a special nozzle of a food processor.
- Boil water, then cool to get a slightly warm liquid.
- Finely chop the garlic and herbs or chop in a food processor.
Water should be used only boiled, even if you chose mineral water for the implementation of the recipe. In addition, try to cool it only to 40 - 50 degrees, otherwise the yeast will not “play”, and your buns will turn out to be slightly flattened and harsh.
Dough:
- We leave the bowl with the dough in a warm place for about an hour or even more, until the workpiece rises well.
To properly knead the dough for cheese buns, you will need to spend at least ten minutes on it. Make it easy for yourself and knead the dough on the kitchen table, lightly sprinkled with sifted flour.
Assembly and baking:
Made! I'm sure your delicious creations have already attracted all your loved ones to the kitchen, demanding a bun to try. Do not languish them, brew tea faster and start a fun family tea party. You don't need to decorate these buns., unless sprinkled with a small amount of fresh herbs or smeared with sour cream or mayonnaise - as you like. I prefer to just enjoy the amazing taste of freshly baked buns.
We watch the video recipe
Pay attention to the video, which shows how to properly assemble and bake cheese buns from yeast dough according to our recipe.
So we coped with our today's task: we prepared super buns from one of the most famous and adored ingredients - cheese. But let's not rest on our benches - there are other, no less interesting tasks ahead!
Calories: Not specified
Cooking time: Not indicated
Prepare savory cheese buns for dinner, a recipe with a photo will help you step by step at all stages of cooking. Lots of people love these muffins. They can be easily baked at home. What’s more, it doesn’t take long at all. By the way, they are still very tasty.
If you want the buns to be more airy, then you will need more time to prepare the dough. If cheese buns should be hearty and nutritious, then in an hour you can serve them to the table. Cheese buns can be used in place of store-bought bread. For example, it turns out very tasty if such buns are smeared with butter and served in the morning with coffee or tea. They taste good.
Ingredients
- milk - 300 grams,
- dry instant yeast - 1 teaspoon,
- sugar - 2 tbsp. spoons,
- salt - 1/3 teaspoon,
- flour - 8-10 tbsp. spoons
- butter - 40-50 grams,
- chicken egg - 1 pc.,
- hard cheese - 150 grams,
- vegetable oil - grease the mold.
Recipe with photo step by step:
Pour warm milk into a bowl. There immediately, while the milk has the desired temperature, add yeast and sugar. Stir with a whisk and leave warm for 15 minutes. 
Pour in half of the wheat flour. Stir well. 
Melt the butter in any convenient way and pour into a bowl of dough. 
Beat in the chicken egg. 
Grate hard cheese on a coarse grater. Any cheese that can be easily grated will work. 
Add most of the cheese to the dough. Leave a little to sprinkle on the buns later. 
Now gradually adding flour, knead the dough. 
Divide the finished dough into 10 parts and roll out to make sticks. 
Place the finished buns on a greased baking sheet. 
Sprinkle cheese on top of each bun. Put the baking sheet in the oven and bake over low heat for 30-40 minutes. 
Cheese buns in the oven are ready. 
While they are warm, immediately after cooking, they have a special taste, so try to enjoy them.
For sweet tooth you can bake
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