Cumin Cheese Buns

Cumin Cheese Buns

Cumin Cheese Buns

While stores offer reasonably priced caraway cheese, nothing beats our homemade morning cheesecakes.

Cheese and Cumin Buns

Servings: This recipe yields approximately two dozen servings.

Difficulty Level: Easy


For the Dough:

  • 200 grams of skim milk curd
  • 80 grams of egg whites (equivalent to two egg whites)
  • 45 grams of whole grain flour (I prefer corn flour, but you can use your favorite type)
  • 1 teaspoon of baking powder
  • Herbes de Provence and herb salt to taste

For the Filling:

  • 100 milliliters of skim milk curd
  • 200 grams of cumin cheese (10% fat)
  • 80 grams of egg whites
  • 40 grams of scallions, finely chopped
  • Salt to taste


  1. Prepare the Dough: In a mixing bowl, combine the egg whites, flour, baking powder, herb salt, and Herbes de Provence. Mix these ingredients with the skim milk curd until a moist dough forms.
  2. Shape the Buns: Using damp hands, shape the dough into round, rimmed baskets and place them on a baking sheet.
  3. Add the Filling: In a separate bowl, mix the egg whites, crumbled cumin cheese, sliced scallions, and crushed cottage cheese. Spoon this mixture into the center of each dough basket.
  4. Bake: Preheat your oven to 400°F (200°C). Bake the buns for approximately 20 minutes, or until they are golden brown and fully cooked.

Enjoy your freshly baked cumin cheese buns warm from the oven, perfect for a delicious and unique breakfast treat.

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