Drozdzowki z Serem - Polish Cheese Sweet RollS
Categories: Polish Ethnic, Cheese, Bread, Snack, Slavic, Euro
Yield: 2 dozen
Dough:
1 ea pkg Active dry yeast
1 ts Sugar
1/4 c Lukewarm water
1 c Lukewarm milk
1 3/4 oz Butter @ room-temp
1 1/4 oz Sugar
Pinch salt
2 ea Eggs
20 oz All-purpose flour
Cheese Filling:
14 oz Dry curd or farmer's cheese
3 tb Confectioners' sugar
1 ea Egg yolk
1 tb Vanilla sugar
1 ea Egg beaten
1 ts water for egg glaze
Crumb/Streusel Topping
Water Icing
Confectioners' sugar
Combine your yeast with sugar & lukewarm water then set aside.
Mix together lukewarm milk, butter, sugar & a pinch salt until sugar has
dissolved.
Add eggs & yeast mixture mixing well.
Add flour then beat until well mixed.
Your dough will be very sticky almost like a batter.
Scrape down sides of your bowl.
Allow dough rise in bowl, covered, until doubled in volume.
Punch your dough down then turn it out onto a lightly floured surface.
Knead for 2-3 mins. to release any trapped air bubbles.
Divide into 2-oz portions.
Use your lightly floured hands to round each portion into a ball.
Put each one on a parchment-lined sheet pan 2' apart.
Allow to let rise, covered, until doubled in volume.
Pre-heat your oven to 375 deg-F.
Beat egg & water together/
Use a lightly floured soup-ladle bottom to make a depression in each ball of
dough.
Place a generous portion of filling into each depression.
Sprinkle your crumb topping on now.
Cover then allow to rise for 30 mins.
Brush egg-water glaze around sides of each roll.
Bake for 15-20 mins. until done.
Cool cmpletely on wire rack.
Dust with confectioners' sugar then drizzle on your water icing.
ORIGIN: Alla Podrowski, Kracow-Poland, circa 2000
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