By Rachel Ringler
This story originally appeared on The Nosher.
You’ve probably heard of cheesecake or blintzes as traditional foods to enjoy for the Jewish holiday of Shavuot, but get ready to fall in love with a cheese-filled carb treat you have never heard of: Bessarabian cheese buns.
This family recipes come to us from the Jewish community of Bessarabia — today’s Moldova, which is situated between Ukraine and Romania and close to the Black Sea — by way of Woonsocket, R.I., where the author of the recipe moved upon her arrival to the United States in 1902. They are light and fragrant, buttery and rich, and filled with a variety of white cheeses, sugar and butter. They taste a little bit like a dairy noodle kugel but instead of noodles, they are bound by brioche-like pastry dough.
They look like a bun or a muffin, but they taste unlike either: America meets the Old World in a baked treat. Alisa Doctoroff, whose grandmother, Nancy Robbins, learned to make them from her mother, kindly shared the recipe with us.
I suggest serving these sweet buns with a dollop of sour cream and sliced strawberries.
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