- 96
- 120 mins
- 135 mins
Ingredients
- For the bun dough:
- 2 tbsp yeast
- 1 cup lukewarm water
- 3 eggs
- 1 cup water
- 6 tbsp canola oil
- 1/2 cup plus 2 tbsp white sugar, divided
- 1 tsp salt
- 6 cups all purpose flour
- For the cottage cheese filling:
- 2 lb. dry curd cottage cheese
- 2 egg
- 4 green onions, thinly sliced
- 1 cup fresh dill, finely chopped
- Salt and pepper to taste
- For Dill Sauce:
- 1 small onion, finely chopped
- 1/4 fresh dill, finely chopped
- 2 tbsp butter
- 2 cups whipping cream
Preparation
Step 1
Place yeast and sugar into a small bowl.
Add 1 cup of lukewarm water and stir. Let rise for about 10 minutes, or until very frothy.
In a large bowl, whisk eggs together.
Whisk in canola oil, 1/2 cup sugar, salt, water and frothy yeast mixture. Stir well.
Add your flour 1 cup at a time. Mix well until flour is combined with the wet ingredients.
Transfer your dough onto a well-floured surface.
Kneed until dough is soft and elastic, about 5 minutes. Form into a ball.
Place dough into a large oiled bowl, turning the dough ball once to coat completely.
Cover and place in a warm area for about 1 hour to allow dough to rise and double in size.
Punch dough down and knead again briefly. Cover and let rise again for another hour or so.
While your dough is rising, make the cottage cheese filling.
Place cottage cheese in a large bowl. Using a potato masher or a fork, mash the cottage cheese to make the curd smaller. You don’t want any large chunks of curd in your filling as it is harder to seal the dough around it.
Add your eggs, sliced green onions, fresh dill and salt and pepper. Mix well.
Pinch off small pieces of your dough. Flatten with your fingers and place a teaspoon amount of filling into the center of the dough. Be careful not to have any filling touch the sides of the dough, as it won’t seal properly.
Pinch sides together and shape into crescents, then little balls.
Place onto a greased or parchment lined baking sheet. Cover with a clean damp towel and let rise for about 20 minutes.
Bake in a 325 degree Fahrenheit oven for approximately 15 minutes, or until the dough is golden brown. Brush with melted butter.
Now while your Perishke is in the oven, make your creamy dill sauce.
Melt butter in a medium sauce pan over medium-high heat.
Add onions and dill to the melted butter. Saute together until onions are soft and translucent, about 8-10 minutes.
Pour in your whipping cream.
Bring to a light boil and reduce heat to simmer for 15 minutes, or until sauce thickens considerably.
Place your desired amount of cottage cheese buns in a bowl. Pour over your delicious creamy dill sauce.
Serve immediately and enjoy!