Rolls with fresh cheese
» 300 ml MEGGLE milk
» 500 g of smooth flour
» 2 egg yolks
» 90 g MEGGLE sour cream
» 42 g of fresh yeast
» 250 g MEGGLE premium butter (melted)
» 1 egg yolk
» 250 g MEGGLE fresh cheese
»1 egg yolk for coating
» cumin, sesame, poppy seeds
» coarse salt for sprinkling
Pour 100ml of lukewarm milk into a bowl, add 2 tablespoons of flour, a tablespoon of sugar, shred fresh yeast and mix the ingredients until the yeast melts. Leave the foam prepared in this way to rise in the heat for 20-30 minutes. In a bowl of a dough mixer, sift the flour, pour in the risen foam, add the egg yolks, sour cream, salt, melted butter, remaining lukewarm milk and make a uniform dough from the ingredients for about 10 minutes (you can also make the dough with a cooker.
Cover the bowl with a kitchen cloth and place it in a warm place so that the dough rises for about 1 hour. Remove the risen dough on a floured work surface. Flour the dough on top so that it does not stick to the roller and roll it out into a rectangle up to 1 cm thick. Grate the whole butter (250 g) from the refrigerator into half of the rolled dough. Fold the other free half over the dough with grated butter and roll the joined dough once again to a thickness of 1 cm. Fold the rolled dough twice to get a square and cover for 1/2 hour.
This process needs to be repeated two more times to get a “perfect” dough. Meanwhile, make the filling in a separate bowl - put the fresh cheese, add 1 egg yolk, salt and mix the ingredients.
When we have done all the previous stages of dough preparation, we roll it out to a thickness of 5 mm on a floured work surface and cut it into rectangles measuring 15x20 cm. Cut each rectangle diagonally in half to get a shape with 2 triangles. Fill each triangle in the middle of the wider end with a teaspoon of the prepared cream cheese mixture. Twist the corners of the triangle on the stuffed side by approx. 1 cm inwards and roll the stuffed part into a roll.
Arrange the obtained rolls in a lightly greased or baking paper lined sheet, at a distance of at least 2 cm, cover them with a dry kitchen cloth and leave them in a warm place to rise for about 30 minutes. Before placing the rolls in the oven, coat them with a mixture of egg yolk, a tablespoon of oil and a teaspoon of milk. If desired, sprinkle the coated rolls with cumin seeds, sesame seeds, poppy seeds and coarse salt. Place the rolls prepared in this way in a preheated oven at 190 ° C, on the lower level, for 20-30 minutes.