Filled Sweet Rolls
|Custard filling||1 Cup (16 tbs)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Sugar||30 Milliliter (2 Tablespoons)|
|Light cream/Half and half||250 Milliliter (1 Cup)|
|Vanilla extract||10 Milliliter (10 Milliliters)|
Prepare Basic Quick Sweet Dough, then Custard Filling.
For filling, combine flour and sugar in small saucepan.
Stir in egg yolks and cream.
Cook over low heat, strirring occasionally, until thick and smooth.
Add vanilla extract, stir, and cool.
When dough is doubled, punch down, divide into two portions, and roll each to about 1/2-inch (1.3 cm) thickness.
Cut with floured large cookie cutter.
Put dough rounds onto cookie sheet.
Make indentations in centers and crimp edges.
Spoon about 1 tablespoon (15 ml) filling into center of each.
Cover and let rise until doubled.
Bake in preheated 375°F (190°C) oven for 15 to 20 minutes, or until lightly browned.