Caraway Puffs

Submitted By:
Debra Mishak
Caraway Puffs


  • 114 grams (½ cup) Water, lukewarm
  • 4 tsp. (2 pkgs.) Instant Dry Yeast
  • 16 oz. (2 cups) Cottage Cheese, small curd
  • 50 grams (¼ cup) Sugar
  • 2 tsp. Sea Salt
  • ½ tsp. Baking Soda
  • 2 tbsp. Caraway Seeds
  • 2 Eggs
  • 2 tbsp. Milk
  • 480 grams (4 cups) All-Purpose or Bread Flour
  • 2 tbsp. Butter, melted


Step 1: Dissolve yeast in ½ cup lukewarm water.

Step 2: In a saucepan, combine cottage cheese, sugar, salt, baking soda, caraway seeds and milk and heat until lukewarm and sugar is dissolved. Make sure the cottage cheese mixture is not too warm.

Step 3: Transfer the cottage cheese mixture to a bowl. Whisk the eggs. Add the eggs and the yeast to the cottage cheese mixture and stir. Mix in the flour one cup at a time. This should be more of a batter and not a stiff dough. Cover and let rise for about an hour until doubled in size.

Step 4: Preheat oven to 375°F. Use non-stick cooking spray or oil to prepare the muffin tins. Spoon dough into the muffin tins, filling each one about ¾ full. Let rise 10-15 minutes.

Step 5: Bake for 15 minutes until the muffins are browned. Rotate the tins halfway through the bake to ensure even baking. Brush with melted butter.

Yield : 12 Caraway Puffs

Describe the connection this recipe has to your family and/or heritage.

This recipe was a favorite of my father's and I have strong memories of both my parents in the kitchen making them. The recipe stayed in a box for many years after they passed away. The first time I finally made them again, the smell of the caraway hitting the warm cottage cheese took me back to being five years old again in the kitchen with my mom and dad. I’m glad to say they are a regular part of my home now. They’re pillowy soft and they always make me smile.