Zibulnikas

(Cottage Cheese Buns with Green Onions)


I served these at our Jewish Hannakuh dinner for the gourmet club. They take a little practice to get the tops twisted shut, but they are a different approach to a dinner roll. The recipe listed below is the low-fat version. You can, however, very easily make them even better by using the full-fat variety of ingredients.  You must start these about 8 hours or more before you plan on serving them, as the cottage cheese takes a minimum of 4 hours to drain before making the filling. Recipe is from Healthy Jewish Cooking, by Steven Raichlen.

2  cups  low or non-fat small curd cottage cheese (be sure to get small curd)

The night before, or at least 4 hours ahead of time, place the cottage cheese in a fine mesh strainer, or one lined with cheesecloth or paper towel (coffee filter?), over a bowl. Cover and refirgerate until ready to use, at least 4 hours or overnight.

FOR THE DOUGH:
1  pkg  dry yeast (2-1/4 tsp)
1  tsp  sugar
1  cup  warm water
3-1/2  cups  flour, plus extra for rolling out
1-1/2  tsp  salt
2  Tbs  oil, plus oil for the bowl
1  egg, lightly beaten

Combine yeast, sugar, and 1/4 cup warm water in a small bowl or coffee cup. Stir to mix.Let stand until the mixture is foamy, 10 minutes.

Place the flour and salt in a food processor fitted with the dough blade. Add yeast mixture, remaining 3/4 cup warm water, oil, and egg. Process in short bursts to obtain a dough that is soft and pliable, but not sticky. Add additional flour if needed. Turn the dough onto a clean work surface and knead a few minutes by hand.

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, 1-1/2 to 2 hours. Meanwhile, prepare the filling.

FILLING:
Well-drained cottage cheese
1/2  cup  low or non-fat sour cream
1/4  cup  egg substitute, or 2 egg whites, lightly beaten
1  bunch  scallions (green onions), trimmed and finely chopped
Freshly ground black pepper, to taste
Salt, to taste

2  Tbs  egg substitute, or 1 egg white, beaten with a pinch of salt for glazing
1  Tbs  butter

Combine the well-drained cottage cheese, sour cream, egg substitute, scallions, salt and pepper in a mixing bowl. Stir to mix. Correct the seasoning, adding salt and pepper to taste. The mixture should be highly seasoned. Set aside.

Punch down the dough and divide into 12 pieces. Roll each into a ball; cover with plastic wrap and let rst for 5 minutes. Flatten each ball with the plam of your hand. Then, using a rolling pin, roll into a 6" circle.

Place 3 Tbs of filling in center of each circle.Lightly brush the edges with water to help seal the dough. Now start lifting up the edges forming pleats. Slightly raise the dough off the counter so the filling sinks down. Doing this will help keep the filling where it belongs. Now gather up all the pleats and twist them in a circle, forming a beggar's purse or old fashioned money bag. Pinch or twist to seal in the filling. Arrange the rolls on a non-stick cookie sheet,  lightly sprayed with PAM. Loosly cover with a clean dish towel or plastic wrap. Let rise until soft and puffy, about 30 minutes or so.

Brush the Zubulnikas with the egg glaze. Place a little dab of butter on top of each bun. Bake in a preheated 350 degree oven until puffed and golden, about 30 minutes. Cool for at least 10 minutes before serving. Have napkins handy, as the filling can be very juicy.