Custard cheese buns

7 servings
1 hour 20 min

Products for recipe preparation. Flour must be sifted.

Pour water into dishes with thick walls: better in a pot of stainless steel or in a casan. We also cut the oil into pieces, salt and heat it over a medium heat until the oil melts and the mixture begins to boil.

At this moment, pour all the flour into the pan at once. Quickly, thoroughly mix and turn off. The recipe (which I found on the Internet) says that you need to boil the mixture until thickened on a low heat. My mixture instantly thickened. Leave to cool to a warm state.

Meanwhile, we grind greens, three hard cheese for grating.

Then add eggs to the dough one at a time, stirring thoroughly after each. First, the dough is taken in pieces, and then, with careful mixing, it becomes homogeneous.

We interfere with cheese and herbs in the dough. Once again mix well until homogeneous consistency.

A tablespoon wetted in water (I took a tea room, so I got small buns) separate pieces of dough the size of a large apricot.

We put the dough lumps on a baking sheet lined with baking parchment at a certain distance from each other, since the buns will increase 1. 5-2 times when baking. Grease paper with a thin layer of vegetable oil. Put a baking tray in the oven, warmed to 200 degrees, bake for about 30 minutes until ruddy, bright golden. DO NOT OPEN THE OVEN 20-25 min, otherwise the custard dough will not turn out to be airy, does not rise!

The buns should come up and go dry. If they subside, increase the heat a little and hold more. If they keep their shape and have become appetising in color, they are ready. Carefully remove the custard buns on the dish, let them cool slightly. Have a pleasant appetite! Such buns can be taken on the road, on a picnic, to work, to school. . .

This is how buns look in a cut.