Cheese Filled Sweet Rolls
|Fresh compressed yeast/3 3/4 teaspoons, about 1/2 envelopes, active dry yeast||1 Ounce (1/2 Cube)|
|Active dry yeast||3 3⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs), heated to 105° to 115°f, if using dry yeast|
|Unbleached flour||2 3⁄4 Cup (44 tbs) (As Needed)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), chilled, cut into 1/2 inch cubes (1 Stick)|
|Egg yolks||2 Large|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Lemon zest||1 Teaspoon, grated|
|Confectioners sugar||3 Tablespoon|
|For cheese filling|
|Confectioner s sugar||3 Tablespoon|
|Farmers cheese||8 Ounce, rubbed through a coarse wire sieve|
|Unsalted butter||1 1⁄2 Tablespoon|
|Egg||1 Large, separated|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3 Tablespoon, melted|
For making sponge:
1 In a small bowl, crumble the yeast over the milk and add the sugar. Let stand for 3 minutes.
2 Add the flour and whisk until smooth. Cover tightly with plastic wrap and let stand in a warm place until the mixture is bubbly and almost doubled in volume,for about 30 minutes.
3 For the dough: In the bowl of a heavy-duty standing mixer, stir the flour, sugar, and salt. Add the butter.
4 Attach to the mixer and fit with the paddle blade. With the machine on low speed, mix until the mixture resembles coarse cornmeal.
5 Add the sponge, milk, egg, yolks, vanilla, almond extract, and lemon zest and mix on low speed.
6 Mix in additional flour as needed to make a somewhat sticky dough that pulls away from the sides of the bowl.
7 Gather up the dough and transfer to a lightly floured work surface. Knead by hand just until the dough is smooth,for about 2 minutes.
8 Meanwhile, make the filling: Mash the sugar and butter together with a rubber spatula to combine.
9 Beat in the cheese, then the egg yolk and raisins. In a small bowl, whisk the egg white until stiff, and fold into the cheese mixture.
10 Punch down the dough. Turn out onto a work surface and knead briefly.
11 Using a sharp knife, cut the dough into twelve pieces and form each into a taut ball.
12 Cover with plastic wrap and let stand for 10 minutes.
13 Butter a 13 X 9-inch baking pan.
14 On the work surface, pat and stretch a ball of dough into a 4 1/2-inch round.
15 Place a generous tablespoon of the filling in the center of the dough. Bring up the edges of the circle to enclose the filling, and pinch closed.
16 Place smooth side up in the pan. Repeat with the remaining dough and filling.
17 Cover loosely with plastic wrap and let stand in a warm place until almost doubled,for about 45 minutes.
18 Place a rack in the center of the oven and heat to 350 degrees farenheit. Brush the tops of the rolls with half of the melted butter.
19 Bake until golden brown,for 30 to 35 minutes. Remove from the oven and brush with the remaining butter (which may have solidified, but will melt in contact with the hot rolls).
20 Cool for at least 20 minutes before serving.
21 Serve warm or at room temperature.