Russian Curd Rolls with Sour Cream Filling

Beautiful, fluffy, delicious, melt in your mouth! Curd curls in sour cream filling are the Russian version of fashionable Cinnabons. Only instead of cinnamon, curd filling is wrapped in a roll. And sour cream serves as the cream that is used to lubricate the top of the buns.
cook time: 3h
Noah Merrick
Russian Curd Rolls with Sour Cream Filling

Nutrition Facts (per serving)

251
Calories
11g
Fat
25g
Carbs
10g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 290 g
Milk 100 ml
Butter 50 g
Sour cream 70 g
Sugar 50 g
Dry yeast 1 tsp
Salt 0.5 tsp

For filling:

Cottage cheese 400 g
Eggs 1 pc
Sugar 30 g
Vanilla sugar 0.5 tsp

For filling:

Sour cream 150 g
Sugar 15 g
Vanilla sugar 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make curd curls in sour cream filling? Start cooking by kneading the dough. Prepare your food. Take high-quality, natural butter and sour cream, without milk fat substitutes. Sour cream is better suited with a fat content of 20-30%, milk — 3.2%. You can use fresh yeast instead of dry yeast. Then you will need 8 grams of them.

Step 2

Step 2
How to make the dough? This recipe is prepared with dough. How to make a dough? Heat the milk to a temperature of 38-40 degrees, but in no case more. In a hot environment, yeast can die; the most comfortable temperature for its activation is a pleasantly warm liquid. Pour the milk into a bowl, add a teaspoon of sugar from the total amount, leave the rest of the sugar for now. Stir sugar and milk. Sift three tablespoons of flour from the total amount into the dough.

Step 3

Step 3
Add yeast. Mix the dough well until smooth. Cover the bowl with a towel and leave for 15-20 minutes to activate. You can put it in a warm place, I left it on the table because it’s warm at home. After 20 minutes, the dough will bubble strongly — this means that the yeast is active and has begun its work. If this does not happen, you will have to take others.

Step 4

Step 4
While the dough is rising, work on the other ingredients for the dough. Melt the butter in any way convenient for you. I made this in a heavy bottomed saucepan on the stove. Cool the melted butter slightly and add sugar and salt. Stir. Add sour cream and stir until completely smooth.

Step 5

Step 5
Mix the prepared dough and pour the oil mixture into it. Stir everything again.

Step 6

Step 6
Sift about a third of all the flour into the dough, stir with a whisk. Then the next third, stir again. Add the remaining flour a tablespoon at a time, set aside the whisk and knead the dough with your hands. This is done in order to feel the consistency of the dough and not “clog” it with flour. Donʼt forget to sift the flour before adding it — this will make the baked goods fluffier.

Step 7

Step 7
Too much flour will make the dough tough and not tasty. In the end, not all the flour was gone, I had about 50 grams left. The dough quickly stopped sticking and began to pull away from the walls of the bowl.

Step 8

Step 8
Knead the dough until smooth and homogeneous, about 5 minutes. I kneaded directly in the bowl, you can do it on the table or board. Gather the finished dough into a ball, place in a bowl, cover it with a towel or film. Set the bowl aside in a warm place to rise for 1 hour. I always put the dough in a cold oven.

Step 9

Step 9
While the dough is rising, prepare the filling. How to make the filling? Take cottage cheese, it will taste better with the fattest content — 9-18%. Choose natural cottage cheese, without additives, not grained. Add flavoring (vanilla) to taste. I use vanilla sugar with natural vanilla, you can use vanillin (on the tip of a knife) or vanilla in the pod (the seeds of half the pod).

Step 10

Step 10
Place cottage cheese in a bowl. Beat an egg into a bowl, add sugar, plain sugar and vanilla.

Step 11

Step 11
Beat the filling with a mixer. Or with an immersion blender, depending on the cottage cheese. I have it soft, a mixer was enough, it’s better to beat the grainy ones with a blender. The filling is ready, cover the bowl and set it aside for a while.

Step 12

Step 12
After an hour, the dough should have doubled in volume. Punch it down lightly and place it on a work surface. There is no need to sprinkle it with flour, the dough is not sticky at all.

Step 13

Step 13
Roll out the dough into a layer measuring ~ 30*35 cm. 5-7 mm thick.

Step 14

Step 14
Grease it with curd filling, not reaching 1 cm on two short sides and on one long side.

Step 15

Step 15
Roll the dough into a tight roll, twisting from the long side that is completely coated. Pinch the seam of the roll well. Using your hands, knead the roll, evenly distributing the filling and giving it shape.

Step 16

Step 16
Cut the roll into 12 pieces. The most convenient way to do this is with a serrated bread knife — it will cut, not crush, the dough.

Step 17

Step 17
Take a suitable baking dish. This can be a large baking sheet or several baking dishes. I got two shapes, one measuring 31*17 cm, the other 20*20. Iʼm only filming one. Cover the molds with parchment, this will be better so that the curd filling does not burn. To ensure that the paper fits into the mold, crumple it with your hands. Place curls into the mold. Place the buns that were from the edges of the roll cut side up.

Step 18

Step 18
Cover the molds with the blanks with a towel and leave to rest for 30 minutes. During this time they will grow a little.

Step 19

Step 19
While the buns are resting, prepare the sour cream filling. Take thick and fatty sour cream. Add vanilla to taste. Just like sugar. Iʼll put more next time.

Step 20

Step 20
How to fill? Add sugar, plain and vanilla to the sour cream.

Step 21

Step 21
Stir with a spoon until smooth. Leave the curls while baking, the sugar will just dissolve in the sour cream.

Step 22

Step 22
Preheat the oven to 170°C, I have an electric oven, top-bottom mode. Bake the buns for 45 minutes, until golden brown.

Step 23

Step 23
Remove the finished curls from the oven and immediately brush with sour cream filling.

Step 24

Step 24
Cover the pan with foil and leave them to cool. You can cook them completely, or you can serve them warm — the buns are good in any form.

Step 25

Step 25
The curls turn out incredibly soft and fluffy; they taste like cheesecakes, only much juicier due to the sour cream filling. Bon appetit!

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