Dough:
- 1 package active dry yeast ( 8g )
- 1/2 cup sugar
- 1 1/8 cups warm milk
- 1 tbsp melted butter
- 2 1/4 cups all-purpose flour
- 2 eggs
- pinch of salt
- 1/4 tsp vanilla extract
In a small bowl combine yeast with 1 tbsp sugar , 1 tbsp all-purpose flower and 1 1/8 cups warm water.
Set aside.
In a large bowl or stand mixer, mix together eggs with sugar, until the sugar has dissolved.
Once the eggs are beaten add yeast mixture,flour, salt and melted butter- combining well. 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.
Punch down dough and turn out onto a lightly floured surface. Knead a
few minutes to release the trapped air bubbles.
On a lightly floured surface, roll out dough to 1/2-inch thickness. Cut
with cookie cutters and place on a baking sheet, spacing at least 2 inches apart,
and let rise.
Cheese filling :
- 9 ounces dry curd or farmer's cheese
- 1/2 cup powder sugar
- 2 tbsp butter
- 1 egg
- 1 tbsp vanilla pudding
- 1/2 tsp vanilla extract
Mix everything together and set aside.
Using a lightly floured soup ladle bottom,
make a depression in each disc of dough. Place a generous portion of
filling in each depression.
Brush the back of one corner with a little egg was and fold over the opposite corner. Gently press the two
corners together with your fingers, holding it above the filling.
Allow
the fused corners to gently lay on top of the filling. Then brush egg glaze around the sides of each roll and sprinkle some of the crumb topping on top of each pocket.
Crumb topping:
- 6 tbsp all-purpose flower
- 8 tbsp sugar
- 4 tbsp room temperature butter
In a medium bowl, whisk together flour and sugar. Cut in butter as for
pie dough until large clumps form. Sprinkle on sweet rolls before baking.
Heat oven to 375 degrees.Bake 20-25 minutes until done. Cool completely on wire rack.
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