Sweet Cottage Cheese Buns

Warm 250 ml of milk until lukewarm (not hot!), then dissolve 1 tbsp of sugar (from the 80g) in it. Crumble in 25 g of fresh yeast and let it sit for 10-15 minutes until it proofs and becomes foamy on top.

In a large bowl, combine 500 g of all-purpose flour, the remaining sugar, a pinch of salt, and the zest of half a lemon. Add the proofed yeast mixture, 1 egg, and 80 g of melted butter. Knead until you have a smooth, elastic dough by hand or with a stand mixer (about 8-10 minutes). Cover the bowl with a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until it doubles in size.

While the dough is rising, prepare the filling. In a bowl, combine 500 g of cottage cheese, 80 g of sugar, 1 egg yolk, 1 tsp of vanilla extract, and the zest of half a lemon. If using, add 50 g of raisins. Mix well until creamy.

Turn the risen dough out onto a lightly floured surface and knead it briefly. Roll it out to about 0.5 cm (0.2 inches) thick, then cut it into approximately 8x8 cm (3x3 inch) squares. Place a tablespoon of cottage cheese filling in the center of each square. Fold the corners of the dough over the filling, firmly pinch the edges together, and shape them into neat, round buns.

Grease a medium-sized baking dish (approx. 20x30 cm / 8x12 inches) thoroughly with half of the 50 g melted butter. Arrange the buns tightly next to each other in the dish, then brush their tops with the remaining melted butter. Cover the dish and let them rise for another 15-20 minutes. Meanwhile, preheat your oven to 180°C (350°F). Bake the buns in the preheated oven for 25-30 minutes, or until golden brown and cooked through.

Remove the buns from the oven and let them cool slightly in the baking dish. While still warm, generously dust them with powdered sugar and serve immediately. Enjoy!