"Vox Humana" > wrote in message
. ..
>
> "graham" > wrote in message
> news:cE2Xe.509396$s54.24920@pd7tw2no...
>>
>
>> I've eaten 3 so far and the taste of maple isn't quite strong enough so
> next
>> time, I'll definitely use syrup in the dough.
>> Tomorrow I will prepare the same type of dough but sans sugar and make a
>> cheese version - my grand-daughter loves cheese buns:-) and it's her 3rd
>> birthday on Tuesday.
>> Graham
>
> I make cheese filled rolls using that dough, but I like the one listed
> below
> a bit better. It is a little more delicate. When I say cheese, I mean
> cream cheese or the semi-soft farmer's cheese. I will take 8 oz of cream
> cheese, an egg yolk, a tablespoon of flour, a little sugar to taste -
> maybe
> a tablespoon, a splash of vanilla, and a couple teaspoons of lemon zest
> and
> mix well.
>
> I make the dough and either form into small golf-ball sized spheres, put
> an
> indentation with my thumb, put a teaspoon of the filling in the
> indentation,
> let rise, and bake for about 20 minutes at 350F.
>
> The alternative is to make a false plat. I roll out the dough into a
> rectangle about 8 x 12 inches and spread the filling in the center,
> leaving
> a good 1 1/2 inches exposed all around. Then I use a very sharp knife or
> a
> pizza cutter to put parallel cuts at a 45 degree angle about one inch wide
> all around. Starting at one end, I fold the strips into the center,
> overlapping them until they are all folded. This produces the impression
> of
> a braid. I usually brush the top with an egg wash and sprinkle with
> coarse
> sugar, let rise, and bake at 350F for about 20-25 minutes. It looks like
> you spent hours on it, but it is really simple. Sometimes I will streak a
> little raspberry preserves or apricot or prune lekvar on the cheese before
> platting. The following recipe makes two coffeecakes or about two dozen
> large rolls.
>
> I also use this dough for poppy seed roll. I roll out as for cinnamon
> rolls
> and then spread one can of Solo brand poppy seed filling over the surface.
> You can also sprinkle with softened raisins if you wish. The dough is
> rolled and baked on a sheet (it isn't cut into individual rolls before
> baking.) This is a traditional Czech holiday food. When my mother made
> poppy seed and nut rolls, you knew it was Christmas! An alternative would
> be to use Solo brand nut filling. I generally don't like packaged foods,
> but in the case of the poppy seed filling, you have to have a special
> grinder for the poppy seeds and most people don't want to invest in a
> hard-to-find, specialty item. The canned is almost as good as homemade,
> but
> it is a little stiff. You can warm it in the microwave and thin with a
> few
> drops of milk if you find it hard to spread without tearing the dough.
>
> If your store doesn't carry Solo brand products, you can order them from
> their website at
> http://www.solofoods.com/oven.html
>
> Check out the recipes there also. There are some good traditional Czech
> and
> Polish recipes for baked goods.
>
> ------------
> 4 cup warm water
> 1 tablespoon (1 pkg. yeast)
> 1/3 cup sugar
> 5 3/4 to 6 3/4 cups unbleached AP flour
> 1 1/2 tsp salt
> 1/2 cup warm milk
> 1 cup sour cream (room temperature)
> 3 large eggs (room temperature)
> finely grated zest of 1 lemon
> 8 tablespoons (1 stick) unsalted butter, room temperature
> cut into small pieces
>
> Proof the yeast with the water and a pinch of the sugar. Combine 1 1/2
> cups
> of flour, sugar and salt in a bowl. Make a well in the center and add the
> sour cream, eggs, and zest. Beat until smooth. Add yeast and beat about
> one minute. Add another cup of flour and beat for a minute. Add the butter
> and beat until incorporated. Start adding the flour 1/2 cup at a time
> until
> a very soft and somewhat shaggy dough is formed. This dough is very soft -
> don't add too much flour. Knead for about 4 minutes using a bench scraper
> if necessary - avoid adding too much additional flour. (I make this in the
> KA mixer with the dough hook and knead on medium for 4 minutes) Let rise
> until double (2 - 3 hours) Do not let the dough over rise or it will have
> a
> poor texture. You can refrigerate at this point for up to 24 hours but
> don't deflate the dough.
>
> *this can be reduced by half and made in the food processor. I put all
> the
> dry ingredients, including instant dry yeast in the bowl and pulse a few
> time. Then I add the rest of the ingredients, minus the milk and pulse
> until well combined. With the machine running, I add enough milk to make
> a
> sticky dough. If the dough is too sticky, add a few tablespoons of flour
> until it is the right consistency.
>
This one looks good! I think I'll save it for xmas as I'm trying to control
the calories (yeah, right). Correction noted.
The plain dough is on its first rise at the moment for the cheese buns.
Many thanks
Graham