Delicious and easy to prepare semolina buns with jam. The buns are fragrant, the crumb is airy, and the crust is very crispy. How to cook them, read the step-by-step recipe with a photo. Video recipe.
The most common buns are made from yeast dough. Without yeast, they won't be so fluffy. But if you do not want to eat yeast, then we will opt for baking soda, which loosens the dough, makes it fluffy and airy. Today I am sharing another culinary experience, a recipe for quick semolina buns with jam. They will be a delicious addition to a cup of tea, coffee or a glass of milk. The products are soft and porous, and the dough is kneaded very easily! It turns out wonderful aromatic pastries for family tea drinking.
The set of products you need for baking is very simple and affordable. This type of bun is very convenient, since small items can be taken with you on the road for a quick snack. In addition, these buns without sweet filling (jam, jam, condensed milk, etc.) are good as a base for soup, meat and vegetable dishes. Before starting cooking, I will share with a few tips and tricks. First, be sure to cool the buns after baking, because the jam gets very hot inside and you can burn yourself. Second, if the jam is liquid, thicken it with starch, bread crumbs, crushed nuts, or semolina. Thirdly, the manna dough must be given some time for the cereal to swell. Otherwise, in the finished product, it will grind on your teeth.
See also how to make buns with kefir dough.
- Caloric content per 100 g - 536 kcal.
- Servings - 15
- Cooking time - 1 hour 15 minutes
Ingredients:
- Cottage cheese - 80 g
- Baking soda - 1 tsp without top
- Milk - 200 ml
- Jam - 100 g
- Semolina - 120 g
- Salt - a pinch
- Eggs - 1 pc.
Step by step preparation of semolina buns with jam, recipe with photo:
1. Pour the eggs into a deep mixing bowl and beat with a mixer until smooth.
2. Pour milk over the eggs and stir the liquid foods again until smooth. Use fatty, homemade milk. If it is pasteurized or fat-free, add 30 ml of vegetable oil to the dough.
3. Add jam with a pinch of salt to liquid foods and stir. You can use honey or regular sugar instead of jam. For salty baked goods, do not add any sweeteners.
4. Introduce cottage cheese into the dough, which should also be fatty. And stir the dough well until smooth. You can use a blender to break up all the curd lumps.
5. Pour semolina to the food.
6. Knead an elastic dough so that it does not stick to the hands and sides of the dishes. Leave the dough to stand for 15-20 minutes, so that the semolina swells a little and the dough becomes a little denser. Then add baking soda and stir the dough well again.
7. Grease a baking tray with a thin layer of vegetable oil. Lightly grease your hands with vegetable oil so that the dough does not stick. Form the semolina rolls with jam in a round shape with a diameter of about 5 cm and place them on a baking sheet at a short distance from each other. Because they will increase in volume during baking. Bake the products for 20-30 minutes until golden brown. Try the readiness of the buns with a puncture of a wooden stick. It must be dry without sticking.
See also a video recipe on how to make semolina buns.
