Ingredients Jump to Instructions ↓

  1. Dough:

  2. 1 package active dry yeast

  3. 1 teaspoon sugar

  4. 1/4 cup warm water

  5. 1 cup warm milk

  6. 1.7 ounces (50 g) room-temperature butter

  7. 1.4 ounces (40 g) sugar

  8. Pinch salt

  9. 2 large eggs

  10. 19 1/2 ounces (550 g) all-purpose flour

  11. Cheese Filling:

  12. 14 ounces (400 g) dry curd or farmer's cheese

  13. 3 tablespoons confectioners' sugar

  14. 1 large egg yolk

  15. 1 tablespoon vanilla sugar

  16. 1 large egg beaten with

  17. 1 teaspoon water for egg glaze

  18. Crumb / Streusel Topping

  19. Water Icing

  20. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl or glass measuring cup, combine yeast with 1 teaspoon sugar and 1/4 cup warm water. Set aside.

  2. In a large bowl or stand mixer, mix together with the paddle attachment 1 cup warm milk, butter, 1.4 ounces sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well. Add the flour and beat with the paddle attachment until well mixed. The dough will be very sticky, almost a batter and that is fine. Scrape down the sides of the bowl and let rise in the same bowl, covered, until doubled.

  3. Punch down dough and turn out onto a lightly floured surface. Knead a few minutes to release the trapped air bubbles. Divide into 2-ounce portions. Using lightly floured hands, round each portion into a ball. Place on a parchment-lined sheet pan, spacing at least 2 inches apart, and let rise, covered, until doubled.

  4. Heat oven to 375 degrees. Using a lightly floured soup ladle bottom, make a depression in each ball of dough. Place a generous portion of filling in each depression. If using crumb topping, sprinkle it on now. Cover and let rise 30 minutes. Brush egg-water glaze around the sides of each roll. Bake 15-20 minutes until done. Cool cmpletely on wire rack. If desired, when cool, dust with confectioners' sugar or drizzle on water icing.


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