Cheese Buns with Raspberry and White Chocolate Recipe
In this recipe, all the ingredients that I can safely say I love! I love raspberries, I love white chocolate, I love cottage cheese and cream cheese, I love butter, fragrant lemon... I love almonds... And if you all like it as much as I do, come visit!
Servings 12
Cook Time 60 minutes
Ingredients
Dough:
- 500 gram Flour wheat / Flour
- 50 gram Sugar
- 60 gram Butter melt
- 1/2 teaspoon Salt
- 1 teaspoon Lemon zest
- 200 ml Milk
- 25 gram Yogurt or sour cream
- 2 pieces Chicken eggs
- 11 gram Yeast
Filling:
- 250 gram Mascarpone or pasty cottage cheese
- 1 piece Chicken egg
- 60 gram White chocolate
- 36 pieces Raspberries on 3 berries top buns
- 2 tablespoons Sugar powder
- 1/2 teaspoon Lemon zest
- 1 tablespoon Corn starch
Cover:
- 1 piece Egg yolk
- 1 tablespoon Milk
- 2 tablespoons Almonds coarsely chop
- 1 tablespoon Sugar powder
- 48 pieces Raspberries
Instructions
- The products necessary for the preparation of the dough should be prepared and weighed in advance.
- Mix together the flour, yeast, sugar, zest and salt sifted a couple of times. Whisk together the milk, eggs and yogurt.
- Pour the milk mixture into the flour and mix everything, last of all add the butter and knead well.
- Roll the dough into a ball. Put it in a bowl, cover the bowl with cling film and put it in a preheated to 40 ° C, but already turned off the oven (or microwave) for about an hour and a half.
- The dough will increase in volume by 2 times.
- Lightly sprinkle the surface with flour and put the dough on it for pressing.
- Divided into 12 parts, I got 80 grams each.
- Form cakes. In the photo I showed how it is done. Thanks to this molding, the cakes are of the same thickness, and the cheesecakes are beautiful.
- Immediately place the cakes on a baking sheet covered with baking paper or on a baking mat. Cover and leave in a warm place for 20 minutes. During this time, prepare the filling.
- The products needed for the filling, weigh and measure in advance.
- Mascarpone (cottage cheese) is ground with egg and powdered sugar. Add the zest and grated chocolate, mix well.
- Roll out the finished flatbread into buns. I sprinkled the center of the cake with flour and pressed the bottom of the glass to the bottom.
- Fill the cheesecakes with stuffing. Raspberries, not all at once, but as a filling (I have frozen, do not defrost) roll in starch and lightly press into the filling. Thanks to this method, the juice will not drain onto the baking.
- For the glaze, whisk the egg yolk with milk and spread the dough with it. Sprinkle with almonds.
- Bake in a preheated 190* oven until golden brown for about 20-25 minutes. Focus on your oven.
- Cover the finished cheese rolls with a towel and let them rest. Before serving, garnish with raspberries and sprinkle with powdered sugar!
- Bon appetit.