Sheep buns with cottage cheese

Dissolve the crumbled yeast in the warm water with a fork.

Pour the flour and salt into the bowl of a food processor and mix well with a spoon. Add the yeast, dissolved in the water, to the bowl.

Run the food processor (hook attachment) on low speed for 3 minutes. Then continue kneading for 8 minutes on medium speed. Remove the hook and form the dough into a ball. Cover the dough with a clean cloth and let it rise for 20 minutes in a warm place.

Put the dough onto a floured work surface. Knead the dough well with your hands and add more flour if it sticks too much. Shape the dough into balls of about 60 g.

Cut a long piece of string for each ball. Place the middle of the string on top of each ball and wrap the string around the dough forming a +, then an x that crosses in the middle. Leave a larger piece sticking out on one side, this will be the sheep's head. Close the string with a loose knot. Place the rolls on a baking tray covered with parchment paper.

Let the dough rise for about 30 minutes.

Place the buns in the preheated oven at 210°C and bake for 20-25 minutes. Place a heat-resistant container of water at the bottom of the oven while baking.

Remove the buns from the oven and carefully remove the strings while they’re still warm.

Cut the backs of the sheep in half (but not the head). With the wiring icing, glue an eye on the sheep's face and draw a mouth. Place cottage cheese on the backs of the sheep. Season with salt and pepper. Wash and chop the chives and sprinkle some on the cottage cheese.