Crusty Cheese Rolls

Recipe Ingredients

		For The Dough
4 1/2 cups	281g / 9.9oz	Flour
1 oz	28g	Fresh yeast
		= (or 2 tspns dry yeast)
1 cup	237ml	Milk - more or less
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1/4 cup	49g / 1.7oz	Granulated sugar
1/4 teaspoon	1.3ml	Salt
		Grated peel of 1/2 lemon
2		Eggs
		For The Filling
1 cup	237ml	Milk
1/3 cup	65g / 2.3oz	Granulated sugar
4 teaspoons	20ml	Cornstarch
1/2 teaspoon	2.5ml	Vanilla extract
2		Egg yolks
1 3/4 cups	255g / 9oz	Quark or Ricotta cheese - strained by
		Pressing through a strainer with a
		Flexible spatula
2/3 cup	106g / 3.7oz	Raisins - soaked in
4 teaspoons	20ml	Rum
7 tablespoons	105ml	Butter - for greasing dish
		Confectioners' sugar

Recipe Instructions

Preheat oven to 400 degrees.

Sift the flour into a bowl, make a well in the center, and crumble in the yeast. Pour in the milk, work the yeast until dissolved, and cover with flour. Cover the bowl with a cloth and leave to rest in a warm spot, until the flour has cracks in it (15 to 20 minutes).

Melt the butter and stir with the sugar, salt, lemon peel, and eggs until creamy. Add to the bowl and work into a smooth, dry dough that leaves the sides of the bowl. If necessary, add a little milk. Cover and leave to rise for 15 minutes.

To make the filling, bring the milk and sugar to a boil. Dissolve the cornstarch in a little milk, add to the rest of the milk, and cook through, stirring. Remove from the heat and stir in the vanilla extract and the egg yolks one at a time. Add the Quark and fold in the raisins.

Divide the dough into 9 equal pieces and quarter each of these.

Form the small pieces of dough into balls by rolling them with a circular motion against the work surface, hand cupped.

With a rolling pin, roll out the balls of dough into small, 3- to 4-inch circles of even thickness.

Use a spoon to divide the filling among the circles of dough. Place the filling in the exact center of each, so that the rolls can be sealed more easily.

Holding the dough in your cupped hand, pull the edges upwards. Carefully pinch the dough closed over the filling and roll again into a ball. Turn the buchteln in the melted butter and place right up against each other. Bake for 15 minutes, then at 425 degrees for 25 minutes, until golden brown.

This recipe yields 36 rolls.

Source:
Cookbook Digest, Nov/Dec, 1999

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