Easter buns with cream and apricots

10 servings
1 hour 30 min

It is advisable to take corn starch for the cream, but it is sometimes difficult to buy it, so potato starch is allowed. Dissolve the starch in cold milk and put to cook in a saucepan over a minimum heat. Add sugar and one yolk of a large egg to the milk. Actively interfere with the cream with the whisk until it begins to thicken and gurgle.

Turn off the heat, add the necessary amount of butter and lemon juice. Mix, taste. The cream should be lumpy-free, shiny, moderately sweet with a subtle lemon scent. Set the saucepan aside and let the cream cool.

Prepare apricots. You can take frozen apricots from a can, or you can also take frozen apricots. In total, you need 4 apricots, that is, 8 halves. If apricots are from a can, then put them on a sieve to get rid of the juice. If frozen - defrost them slightly, if the fruit is completely melted, they will be too soft and difficult to put on the cream.

The dough is kneaded in a deep bowl, into which 300 g of prime flour must be sifted. Add baking powder, sugar, a pinch of salt and vanilla sugar to the flour. Stir the dry mixture with a spoon.

Add cottage cheese to the same bowl. It is better to use dry homemade cottage cheese with 9% fat content. Such cottage cheese must be given pomp, that is, grind through a sieve.

Following the curd, add one egg (preferably large), 5 tablespoons of milk and vegetable oil.

Beat with a mixer. The dough will reach for the corollas and stick to them.

Turn off the mixer, remove the dough from the corollas and knead it a little with your hands on the cutting board, sprinkling it with flour. The dough is pleasant to the touch, smooth, moderately elastic, but not tight. It should not stick to the hands.

From the dough, roll the roller equal in thickness on all sides and cut into 8 equal parts with a sharp knife.

Roll the ball from each part with your hands, put it on parchment paper on a baking sheet and flatten it. Make a recess with the fingers in the center of the future bun.

Put a tablespoon (or a little more) of cream in each pit and put half apricots in the center. Do so with all the buns. If all 8 pieces do not fit on the baking sheet, bake in two sets. It is advisable to leave more free space between the buns, as they will rise well in the oven.

Buns are prepared quickly, so don't wean yourself out of the kitchen for long. The appearance and aroma will tell you that the products are ready. But also navigate the time - 20 minutes (+- 5 minutes depending on the characteristics of your oven) the ideal time to cook them.

Transfer the finished buns to a rack and allow to cool slightly. Cover with a tablespoon of apricot and sprinkle the product with icing sugar.

Serve warm or completely cooled. These buns have a wonderful crumble and, if the next day you heat the baking in the microwave for literally a minute, then you might think that they are only from the oven, with heat, with heat. Treat you to delicious pastries of your relatives, and bright holidays!