Syrny Kolachyky / Cheese Filled Buns

[Olga Drozd]

Ukrainian - Syrny Kolachyky / Cheese Filled Buns:

This is a very soft dough that you don't knead on the counter. Do not add more flour.  Instead of oiling the counter I used a Silpat (Roul'Pat) non-stick countertop workstation and lightly floured the silpat. If you wish you can use a low fat pressed cottage cheese. 1 Tablespoon active dry yeast 1/4 cup warm water (105º F. to 115º F.), scalded and cooled to lukewarm 1/4 teaspoon powdered ginger (optional) 1 teaspoon granulated sugar 1/3 cup sugar 1 egg 1/2 teaspoon lemon rind, grated 1/4 cup golden raisins 1/2 teaspoon salt 1/4 cup softened butter 2 1/2 cups unbleached all purpose flour FILLING: 1/2 cup pressed cottage cheese (I used Western brand - 10% m.f./m.g.) 1 Tablespoon softened butter 3 1/2 Tablespoons granulated sugar 1 Tablespoons lemon juice Grated rind of 1 lemon 1/4 cup golden raisins 1 egg 1 teaspoon vanilla extract GLAZE: 1 slightly beaten egg 2 Tablespoons milk

In a large mixing bowl, dissolve the yeast in 1/4 cup warm water with 1 teaspoon sugar and the powdered ginger if using.  Add the milk.  Let stand 5 minutes.  Add 1/3 sugar, egg, grated lemon rind, raisins, and salt.  Add the softened butter and 1 cup of the flour; beat until smooth and satiny.  Gradually add the remaining flour, mixing until dough is smooth and satiny, and the dough comes cleanly of your hands or spoon or you can mix everything with the paddle in your mixer. Cover and let rise 1 1/2 to 2 hours until doubled.

Meanwhile for the filling, combine the cheese, softened butter, sugar, lemon juice, lemon rind, raisins, egg, and vanilla extract.

Dust risen dough with flour.  Shape into a ball, dusting with flour lightly, if necessary, to prevent stickiness.

Lightly oil a work surface.  Turn dough out onto the work surface and divide into 12 parts.

Cover a baking sheet with parchment paper and lightly grease it.  Roll dough into smooth balls and place on the baking sheet with the smooth side up.  Let rise until puffy, about 45 to 1 hour.  With a floured glass bottom, press an indentation into the center of each round of dough.

Preheat oven to 400º F.  Place oven rack second position from the bottom.

Spoon the filling into the center of each bun about 1 Tablespoon. Let the buns rest until the oven beeps to let you know it's time to place them in the oven, about 15 minutes.  Beat the egg and milk to make a glaze and brush edges of the pastries with the mixture.  Bake 15 to 20 minutes or until golden brown.  Sprinkle with confectioners' icing sugar if you like.  Makes 12 kolachyky.

Variation: Blueberry Filled Kolachyky: 1 pint fresh blueberries, preferably wild 1 Tablespoon cornstarch 2 Tablespoons sugar Prepare the yeast dough.  Let rise and shape as directed above. Meanwhile, combine the blueberries, cornstarch, and sugar. Preheat oven to 400º F. Spoon the filling into the pastries.  Glaze with egg and milk. Bake 15 to 20 minutes until golden brown.

[V.Kochan]

These were soft, yummy and not all that hard to make. Thanks for the recipe!