Soft, golden and swirled with sweet poppy filling, these cottage cheese buns are the kind of bake that disappears from the table in minutes. The cottage cheese keeps the dough tender, and the old-fashioned poppy filling is pure comfort. Poppy seed fans should also try our Poppy Seed Roll.
Ingredients
- For the filling:
- 140 g (5 oz) poppy seeds
- 200 ml (3/4 cup + 1 tbsp) boiling water
- sweetener to taste
- For the dough:
- 400 g (14 oz) cottage cheese
- 2 eggs + 2 egg whites
- 350-400 g (2 3/4 – 3 1/4 cups) flour
- 15 g (1 tbsp) baking powder
- sweetener to taste
Instructions
- Pour boiling water over the poppy seeds and simmer, stirring, until the liquid evaporates. Cool, then stir in the sweetener.
- Blend the cottage cheese with the eggs and whites. Add the sweetener, baking powder, and flour gradually — the dough should be soft and elastic.
- Divide the dough in two. Roll each half into a rectangle.
- Spread with the poppy filling, roll up, and place on a lined baking sheet.
- Bake at 180C (350F) for 30-35 minutes until golden.
Tips
- Let the poppy filling cool completely before spreading — a warm filling will make the dough soggy and hard to roll.
- Add the flour gradually; the dough should stay soft and slightly tacky. Too much flour makes the buns dense.
- For more poppy seed baking, try our Sweet Poppy Seed Buns, and browse classic techniques on allrecipes.com.
Nutrition: per 100 g: 235 kcal, protein 13 g, fat 10 g, carbs 21 g.