Gougère is a type of unsweetened custard buns with cheese in the dough. As a rule, they are prepared in the form of small portioned balls or one cake in a round shape with a hole. Fragrant cheese gougères can be served with wine or first courses. If you wish, you can fill them with cream cheese, slices of red fish, caviar, salad - you get just an amazing appetizer.

From the indicated amount of ingredients, you will have 15-20 medium-sized custard buns. In order for the result not to disappoint and homemade baking with cheese was a success, strictly follow step by step recommendations and only use quality products. Have a delicious experience, friends!

Ingredients:

Cooking step by step with photos:


The recipe for cheese custard buns includes wheat flour (I have premium, but you can use the first one), milk (any fat content), drinking water, chicken eggs (I have 3 very large ones), butter, and also quite a bit of salt. You can take absolutely any cheese (such as Russian, Dutch, Poshekhonsky, Suluguni and the like), which melts well. But it will be even tastier and more aromatic if you use fragrant cheese (Parmesan, Gruyère).




Let the liquid warm up and the butter melt completely. Bring everything to a boil, not forgetting to stir so that the milk does not boil to the bottom.


Now, stirring the mass in a circular motion, pour ALL FLOUR into the pan AT ONCE. This is important - so there will be no lumps in the choux pastry.


Constantly kneading and not removing the dishes from the fire (below average), we should get an absolutely homogeneous and smooth dough. I would say that in the process of brewing a thick and such a dense lump of dough is formed. Now we need to dry the dough (another 2 minutes on a fire below medium), for which we constantly knead it with a spatula, wait until a thin crust of dried dough forms at the bottom of the dish. At the same time, the lump itself will begin to lag behind the walls and bottom of the saucepan. This is also important in cooking. choux pastry for eclairs and profiteroles.


That's it - the process of brewing the dough is completed, it needs to be cooled down a bit. To do this, it is most convenient to transfer the lump to another dish, which it is desirable to cool in advance.


With a spatula or whisk, break up a lump of dough so that it cools faster to a very warm state (not hot!). If you start introducing chicken eggs into hot dough, they can curl up and nothing will work.


Now, one by one (!) We introduce raw chicken eggs into the custard dough. After each, knead the dough very thoroughly with a spoon or spatula to achieve uniformity. I use 3 chicken eggs in this recipe, larger than average (75-80 grams each). You may need from 3 to 6 eggs - it all depends on their size. That is why, after adding the third or fourth egg to the dough, be guided by the consistency of the resulting mass. If you realize that the dough is still too thick and difficult to mix, add another egg. But not all at once, but break it into a bowl in advance and add a little. You may need the whole egg, or perhaps a third or half. It is important to stop in time, otherwise the dough will be too liquid.


Since the consistency of the custard dough depends on many factors (for example, the quality and moisture content of wheat flour, the size of chicken eggs), you should understand what to expect in the result. The finished custard dough should be completely smooth, shiny and without lumps. It is neither thick nor liquid - it slides off the shoulder blade with a heavy wide ribbon. If, for example, you make the custard dough too thick, it will not only be difficult to remove it from the culinary bag, but the products themselves will not rise well, will be too dry and hard. When cooking too much liquid dough the gougères will spread over the baking sheet and will not be able to keep their shape.




Let's prepare necessary ingredients for making homemade cheese buns. Butter, milk, flour, cheese and eggs should be at room temperature.

Add 2 eggs to butter.

Whisk eggs with butter until smooth.

When the dough is activated (after 15-20 minutes), pour the egg-creamy mass into it, add salt. We mix.

When the dough is already elastic, you need to continue kneading for another 5-10 minutes. It is important not to overdo it with flour, so as not to "score" the dough - it will be difficult to rise. But don't sleep well either. It should be soft and at the same time not sticky to the hands. We cover the prepared dough with a damp cloth and leave it in a warm place for 30 minutes (more time may be needed). The dough should rise well in the bowl.

We divide the dough into equal parts (the length and thickness will depend only on your desires and the capacity of your baking dishes) and roll it into a roller. We spread them in a baking dish, after putting parchment paper on the bottom. We cover the form with a napkin and leave for 15-30 minutes to approach.

Lubricate future cheese buns chicken yolk, whipped with a pinch of salt.

Egg-buttered buns yeast dough Sprinkle generously with grated cheese on top and send the form to the preheated oven. We bake for 20-30 minutes at a temperature of 180 degrees. Cheese should be completely melted and baked. The buns will turn golden.

Appetizing, tasty yeast buns ready with cheese.

Enjoy your meal!

Now it is impossible to establish who came up with the idea to combine dough and cheese, but that is how cheese rolls appeared. Now almost every National cuisine can boast of its own version of such baking. As a basis for such buns, custard, yeast, puff, unleavened, shortbread and many other types of dough are used, also various varieties cheese can significantly change the taste of the same pastries.

Gougères - French cheese buns

These savory pastries can be an alternative to bread, perfect for soups and other first courses.

The Gougeres test includes:

  • 130 ml of water;
  • 50 g butter;
  • 130 g flour;
  • 3 g salt;
  • 3 g rosemary;
  • 2 eggs;
  • 150 g of hard cheese.

Recipe step by step:

  1. Put water, salt, rosemary and butter in a small saucepan on fire. When the mixture boils, pour flour into it in one step, stir and continue to keep on fire, stirring constantly.
  2. When a thin film appears at the bottom of the saucepan, and the dough gathers into a lump, it is removed from the heat, allowed to cool to about 60 degrees. After that, eggs and grated cheese grated on a medium grater are added one at a time (a little of this product should be left for decoration).
  3. From the dough, form balls no larger than a walnut, spread them at a considerable distance from each other on a baking sheet, sprinkle with the remaining grated cheese.
  4. Gougères are baked at 220-240°C until the volume increases and a golden crust appears for 10 minutes, then kept at 180-190 degrees.

From yeast dough

Fans of yeast-leavened pastries will like cheese buns on yeast dough, which is prepared in a quick, non-dough way.

To bake such buns, you need to prepare:

  • 250 ml of warm water;
  • 7 g dry instant yeast;
  • 5 g sugar;
  • 5 g salt;
  • 350-400 g flour;
  • 250-300 g of hard cheese (including about 50 g for sprinkling);
  • 1 egg (or 1 yolk and 2 tablespoons of milk).

We prepare in stages:

  1. Dissolve sugar, salt and yeast in water. Adding flour and cheese chips alternately in small portions, knead a soft dough, which is left for an hour and a half in a warm place.
  2. Punch down the doubled dough, divide into ten buns, which are placed on a greased baking sheet, top them with a beaten egg and sprinkle with grated cheese. Let the molded products rest for 30-40 minutes. Then bake them at 200 degrees until done.

A simple recipe for kefir

Even without using yeast or brewing dough, you can bake soft, and most importantly delicious cheese buns on kefir.

For such a simple recipe you need to take:

  • 230 ml of kefir;
  • 40 g melted butter;
  • 5 g baking powder;
  • 260-280 g flour;
  • 3 g salt;
  • 100-120 g of hard cheese;
  • 20-30 g of dill greens;
  • 1 egg yolk for brushing the buns.

Baking method:

  1. Kefir warm to room temperature, salt and pour melted butter into it. Then, in small parts, stir in the flour mixed with the baking powder and knead a soft, but not sticky dough during the kneading process.
  2. For the filling, finely chop the washed and dried dill. Make large shavings from cheese. Mix these products, and the filling is ready.
  3. Form a rectangular layer from the dough, distribute the cheese filling on it in an even layer. Wrap everything in a roll and cut into individual buns, which are arranged on a baking sheet covered with baking paper.
  4. Top the pastry with whipped yolk and send it to the oven, heated to 180 degrees, and after half an hour you can enjoy hot and fragrant homemade pastries.

Custard cheese buns

Cheese choux pastry buns can be such not only thanks to the cheese in the dough. This milk product can be used as a filling for hollow custard buns.

In this case, the dough is prepared from:

  • 125 ml of water;
  • 50 g butter;
  • 3 g salt;
  • 20 g of starch;
  • 100 g flour;
  • 3 eggs;
  • 100 g hard cheese.

The cheese filling of the buns will include:

  • 50 g of hard cheese;
  • 12 g of garlic;
  • 90 g mayonnaise.

Progress:

  1. Pour water into a saucepan, salt, cut the butter into cubes and send to a saucepan. Heat these products until the butter melts completely and boils. Mix flour and sift with starch, then pour into boiling water and brew.
  2. Mix the slightly cooled dough with eggs, driving them in one at a time, and small cheese chips. Forming buns with a teaspoon, put them on a baking sheet, then bake at 220 degrees.
  3. Pass the cheese for the filling and garlic through a very fine grater, mix and season with mayonnaise. Fill the cooled ready-made buns with minced cheese and garlic through an incision in the side or using a confectionery syringe.

From puff pastry

Taking ready puff pastry Delicious cheese buns can be prepared in minutes.

The list of ingredients for this recipe won't be long:

  • 500 g of ready-made puff pastry;
  • 150 g of hard cheese;
  • 1 egg;
  • sesame seeds to taste.

How to bake:

  1. Let the puff pastry thaw room temperature, and in the meantime, pass the cheese through the smallest grater, and shake the eggs with a fork until a homogeneous liquid.
  2. Then roll out the dough layer very thinly, brush with an egg using a silicone brush and generously sprinkle with cheese chips. Roll the dough into a tight roll, which is cut into rounds 1.5-2 cm thick.
  3. Lay the buns cut side up on the prepared baking sheet, brush the top with egg and sprinkle with sesame seeds. Bake for 20-30 minutes, the standard temperature for such baking is 180 degrees.

Scones with onions and cheese

British scones can not only be tasty addition to tea, but also by replacing the usual bread with Sunday lunch. Moreover, the dough for them is kneaded faster than the oven has time to warm up.

Proportions of ingredients:

  • 350 g flour;
  • 10 g baking powder;
  • 3 g dried paprika;
  • 3 g ground allspice;
  • 3 g salt;
  • 120 g butter;
  • 70 g of hard cheese;
  • 30 g green onions;
  • 180 ml of kefir;
  • 1 egg and large sea ​​salt for decorating baking.

Action algorithm:

  1. flour, table salt, spices and baking powder mix well. With this mixture, chop ice-cold butter as quickly as possible into crumbs.
  2. Add cheese chips and chopped green onion feathers to the butter crumbs, mix. Pouring in small portions cold kefir, gather the dough into a ball.
  3. Roll out the finished dough into a 1.5-2 cm cake, cut out buns with a round cutting or a glass, put them on a baking sheet, previously covering it with parchment.
  4. Grease the formed products on top with a beaten egg and sprinkle with coarse salt. Next, send the buns to the oven and after 15-20 minutes at 190 degrees, the cheese "Scones" will be ready.

Brazilian cheese buns

Traditional Brazilian buns are baked from custard dough, cooked on a special flour - tapioca. Tapioca is a flour (or starch) extracted from the roots of the tropical cassava plant. This product is distinguished from the usual wheat flour by the absence of fats, proteins and gluten.

You can replace this flour with another, but these will no longer be Brazilian cheese buns, for which you need to take:

  • 500 g tapioca flour;
  • 300 ml of water;
  • 250 g of hard cheese;
  • 150 ml of vegetable oil;
  • 2 eggs;
  • 7.5 g salt.

Cooking:

  1. Bring milk, butter and salt to a boil, add tapioca flour to the boiling mixture and brew like regular choux pastry.
  2. When the base has cooled down a bit, add eggs and small cheese chips into it. Stir everything with a spoon until the cheese is evenly distributed in the dough.
  3. Turn on the oven to heat up to 180 degrees. Prepare a baking sheet by brushing it with oil and lightly dusting it with flour.
  4. Next, with wet hands, take small pieces of dough, roll balls out of them and spread them on a baking sheet. Brazilian buns are baked for about 25 minutes until golden brown.

In this article we want to tell you how cheese buns are prepared. The recipe for this dish is simple, and therefore even a novice cook can handle it. There are many ways to prepare such pastries, so you can choose the type that you like the most.

Cheese buns

This simple pastry will not leave you indifferent. Cook it for breakfast and please your loved ones with an unexpected treat. How to cook original cheese buns? Read the recipe below:

  • 150 grams hard cheese, grated coarse grater.
  • Add one to the bowl egg, one glass of sifted flour, salt, pepper and garlic to taste.
  • Knead the dough and leave it in the refrigerator for half an hour.
  • For the filling, grate 150 grams of processed cheese.
  • Roll out the dough thinly and use a cookie cutter to cut circles out of it.
  • Put a spoonful of filling in the center of each blank and fold the edges into a bag or in the form of a rose.
  • Spread the buns on a baking sheet, grease each with yolk and bake in a preheated oven until cooked.

When the buns are ready, let them cool a little, and then arrange them beautifully on a dish and serve with hot tea.

Raw buns. Recipe without yeast

We suggest you try to cook which you can serve instead of regular bread or traditional garlic donuts. Read how to make cheese buns (recipe with photo):

  • In a deep bowl, combine two cups of flour, salt, a bag of baking powder and two tablespoons of sugar.
  • Add three tablespoons of melted cooking oil and 80 grams of diced butter to the products. Stir the products.
  • Put 200 grams in a bowl and pour in one glass of milk.
  • Quickly knead the dough, divide it into pieces and place on a baking sheet covered with parchment. Bake the balls until they are golden brown.
  • Melt three tablespoons of butter in a frying pan and fry the crushed garlic clove in it. Chop the parsley and mix with the resulting mixture, spread the balls until they have cooled.

Can be served with both first and second courses.

Brazilian cheese buns. Recipe

Classic buns are made from tapioca flour, but in our latitudes it can be safely replaced with a mixture of wheat flour and starch. How to cook cheese buns? The recipe for this cake is quite simple:

  • Grate 100 grams of hard cheese (you can take several varieties).
  • Pour half a glass of milk, half a glass of water, a quarter of a glass of sunflower oil and add some salt. Put the resulting mixture on fire and cook until it boils.
  • Sift two cups of flour into a suitable bowl and pour it with the hot mixture. Stir the food and wait until it cools down a bit.
  • Add two eggs and grated cheese to the dough. Once again, mix everything thoroughly.
  • Roll the dough into balls the size of Walnut and put them on a baking sheet.

Bake the buns in the preheated oven for about 30 minutes. When they are ready, serve them with coffee or tea for breakfast.

Scones with onions and cheese

After reading this recipe, you can easily prepare a real English breakfast for your family. Scones can be baked with any filling, and in this case we chose onions and grated cheese. Cook English cheese buns with us. Scones Recipe:


Buns with ham and cheese

You can easily prepare this to serve it as an appetizer for a festive or quite everyday table. How to make cheese buns? The recipe is this:

  • Sift 250 grams of wheat flour into a deep bowl. Add baking powder, salt and 70 grams of cornmeal to it.
  • Finely chop 100 grams of ham, and grate 130 grams of hard cheese on a coarse grater. Add food to flour bowl.
  • Separately, mix 200 grams of milk, one egg and two tablespoons of vegetable oil.
  • Combine the dry and liquid mixtures, and then mix them thoroughly.
  • AT Silicone forms pour in for cupcakes ready dough. Bake the buns for about 30 minutes in a preheated oven.

Hot pastries can be served immediately to the table, and if you are going to a picnic, then wrap it in wrapping paper and put it in a bag with provisions.

Unpretentious, unsweetened, tender cheese yeast buns with a surprisingly fragrant crumb can be served for breakfast with sweet tea or coffee, for an afternoon snack with a glass of milk, or for lunch with a hot first course.
Recipe content:

Buns with any filling fit perfectly into any event, be it an ordinary family dinner, a holiday or a meeting of guests. You can take them with you to work, outdoors or give your child to school. Such buns are prepared from any dough, but yeast is most often used. The filling can also be very different, for example, sweet (chocolate, jam, fruit, etc.), cottage cheese, nuts, meat, vegetables, mushrooms, cheese. Today we will dedicate the recipe cheese buns from yeast dough. They are very easy to make at home on your own, and without much effort.

Baking according to this recipe always comes out fragrant and lush. But, like all recipes, it has certain secrets. Firstly, so that the dough does not stick to your hands, they must be sprinkled with flour. Also, for this purpose, you should sprinkle the countertop when the dough is kneaded and rolled out. Secondly, you can not put a lot of stuffing, otherwise the dough will not “stick together” well and it will flow out during baking. However, this does not apply to cheese filling, which is used in this recipe, because. the cheese will still melt. Thirdly, in order for the buns to be easily separated from each other after baking, they must first be greased with vegetable or melted butter. This will give them an extra golden crust.

  • Calorie content per 100 g - 270 kcal.
  • The number of servings - 10 pcs.
  • Cooking time - 1 hour 45 minutes

Ingredients:

  • Flour - 1 tbsp.
  • Vegetable oil- 30 ml
  • Sugar - 1 tsp
  • Salt - a pinch
  • Warm water - 0.5 tbsp.
  • Hard cheese - 500 g

Step-by-step preparation of cheese yeast buns:


1. Sift flour through a fine iron sieve so that it is enriched with oxygen.


2. Add sugar with yeast to flour and mix all dry ingredients.


3. Make a small indentation in the flour, where pour warm water.


4. Start kneading the dough and gradually add vegetable oil.


5. Knead an elastic dough that will not stick to the walls of the dishes and hands.


6. Cover the dough bowl with a towel and leave it in a warm place. After half an hour, the yeast will begin to work and the dough will double in volume.


7. After that, punch down the dough again and divide it into equal 10 pieces. Roll each part into a ball and roll into a thin round sheet with a rolling pin.


8. In the middle of the dough, put the cheese, which you grate on a coarse grater.


9. Fasten the edges of the dough so that the cheese is inside the bun.


10. Roll out the resulting bun with a rolling pin so that the cheese interferes with the dough.


11. Put a pile of grated cheese in the middle of the cake again.


12. Lift the edges of the dough and fasten them well.