Gluten-Free Cottage Cheese Buns with Fresh Berries
These Gluten-Free Cottage Cheese Buns with Fresh Berries put a fresh, wholesome spin on the classic homemade bun.
Cottage cheese has been enjoyed for centuries as a simple, rustic cheese, while using it in soft, tender buns is a modern twist that makes this recipe especially satisfying.
The buns have a lightly golden outside and a soft, moist center, with a mild cheesy flavor that pairs beautifully with juicy, naturally sweet berries. Cottage cheese adds protein and calcium, while fresh berries bring vitamin C, antioxidants, and a bright burst of flavor.
Gluten-free ingredients make these buns a wonderful option for anyone avoiding wheat without giving up the comfort of homemade baking.
They are perfect for breakfast, a leisurely brunch, an afternoon snack, or even a light dessert. Easy, nourishing, and delicious, these buns are a lovely way to turn simple ingredients into something everyone will want to share.
Nutrition
per servingInstructions
31 stepsTo Make the Dough
Assemble the required ingredients.
In a bowl, mix the milk, eggs, honey, and olive oil.
Add the psyllium husk to the liquid ingredients and mix immediately.
Let the mixture sit for 3–5 minutes, until slightly thickened.
In a separate bowl, combine the gluten-free flour mix, tapioca starch, cornstarch, rice flour, dry yeast, and sea salt.
Add the liquid mixture to the dry ingredients.
Mix everything together, then knead until a soft, hydrated dough forms.
The dough should be soft and slightly sticky, but stable enough to shape.
Cover the dough and let it rest for 15 minutes.
To Make the Cottage Cheese Filling
In a bowl, combine the cottage cheese, egg, honey, and dry milk powder.
Mix until creamy and evenly combined.
Transfer the filling to a piping bag.
Keep it in the refrigerator while shaping and proofing the buns.
To Shape the Buns
Divide the rested dough into 8 equal pieces.
Lightly oil your hands if needed.
Roll each piece into a smooth ball.
Press the center of each bun gently with your finger to create a small well. Do not press all the way through.
Place the buns on a lined baking tray.
Cover the buns and leave them to ferment at room temperature for around 1 hour, or until they look puffed and lighter.
To Pre-Bake
Preheat the oven to 180°C/360°F.
Whisk the egg with milk, if using, to make the egg wash.
Brush the buns gently with the egg wash.
Bake at 180°C/360°F for 15–20 minutes.
Remove the buns from the oven.
If the center well has risen and is no longer visible, gently press it again using a spoon or a small tool.
To Fill and Finish Baking
Pipe the cottage cheese filling into the center of each bun.
Return the buns to the oven.
Bake again at 180°C/360°F for another 15–20 minutes, or until golden brown and fully baked.
Remove from the oven and let the buns cool completely.
To Decorate
Once the buns are cool, decorate the top with fresh raspberries and blackberries.
Serve fresh or slightly chilled.
Recipe Notes
Texture & Technical Notes:
- The dough should be soft, hydrated, and slightly sticky. Gluten-free yeast dough should not feel as firm as traditional wheat dough.
- Psyllium helps bind the dough and gives the buns a softer, more elastic texture.
- Letting the dough rest before shaping helps the psyllium absorb liquid and makes the dough easier to handle.
- The first bake helps the buns set before adding the cottage cheese filling.
- If the center rises during pre-baking, press it gently again before piping in the filling.
- Add the fresh berries only after baking and cooling, so they stay bright, fresh, and beautiful for presentation.
Storage:
- Store the buns in an airtight container in the refrigerator for up to 3 days.
- For the best texture, let them sit at room temperature for 10–15 minutes before serving.
- The buns can be gently warmed before adding fresh berries, but once decorated, they are best served fresh.
- Freezing is not recommended after filling and decorating, as the cottage cheese and berries may change texture.
