Cumin Cheese Buns
If you’re on the lookout for a unique, savory snack that marries health with taste, then cumin cheese buns might just be your next kitchen adventure. These buns combine the aromatic piquancy of cumin with the creamy texture of cheese, wrapped up in a wholesome bun that is as nutritious as it is delicious. Perfect for a midday snack or as a side to your meals, these buns are sure to impress with their delightful flavor and hearty ingredients.
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Ingredients Table for Cumin Cheese Buns
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Foundational | Skim Milk Curd | 200 grams | |
| Egg Whites | 80 grams | Approx. two egg whites | |
| Whole Grain Flour | 45 grams | Corn flour preferred | |
| Baking Powder | 1 teaspoon | ||
| Herb Salt | To taste | ||
| Provencal Herbs | As needed | For flavor | |
| Filling | Skim Milk Curd | 100 grams | |
| Cumin Cheese | 200 grams | 10% fat | |
| Egg Whites | 80 grams | ||
| Scallions | 40 whole | Finely chopped | |
| Salt | To taste |
Step-by-Step Baking Instructions
- Prepare the Dough: Begin by whisking together the egg whites, whole grain flour, baking powder, herb salt, and Provencal herbs into a moist dough. The key is to ensure that all ingredients are evenly mixed for a consistent texture. Then, fold in the skim milk cheese until the mixture is thoroughly combined.
- Shape the Buns: With damp hands (to prevent sticking), shape the dough into rimmed, round baskets and arrange them on a prepared baking sheet. This shape helps in holding the filling securely, giving each bun a neat, appetizing look.
- Add the Filling: In a separate bowl, mix the additional egg whites, crumbled cumin cheese, finely sliced scallions, and crushed cottage cheese. Spoon this mixture into the center of each dough basket, spreading it evenly for uniform flavor in every bite.
- Bake to Perfection: Preheat your oven to 400 degrees Fahrenheit and bake the buns for about 20 minutes. The high heat is crucial for a golden-brown finish and to ensure that the buns are cooked through, leaving the filling warm and bubbly.
