Yeast Dough Roll with Cream Cheese Filling

Summary

Prep Time	25 mins
Cook Time	40 mins
Total Time	2 hrs 35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

230 g cream cheese, (Philadelphia) room temperature
70 grams sugar
1 large egg (s)
0.5 teaspoon ½ vanilla extract

Also:

1 egg (s)
25 g suar, brown
2 teaspoons vanilla extract
40 g flaked almonds

Yeast Dough Roll with Cream Cheese Filling

Instructions

For the dough, put the flour in a bowl and make a hollow in the middle. Mix the yeast with some of the sugar and some of the milk. Put this in the well and stir something into the flour with your finger.
Melt the butter briefly in the microwave. Now add the remaining milk, sugar, salt, sour cream, butter, egg, lemon zest to the flour and knead into a yeast dough. It should be a soft, non-sticky batter. Take it out of the bowl and place on a lightly floured work surface. Knead there for about 10 minutes to form a smooth, elastic dough. Return to the bowl, cover with a damp cloth and let rise in a warm place for about 1 hour. It should have increased its volume significantly during this time.
In the meantime, prepare the filling by mixing the cream cheese with the egg and vanilla extract.
Line a baking sheet with parchment paper. When the dough is ready, roll it out into a rectangle of 42 × 36 cm. Then you spread the filling on it, leaving a few centimeters free on all sides. Roll it up from the long side and place it on the baking sheet in a horseshoe shape. Cover it with a damp cover and let it rise again in a warm place for about half an hour.
In the meantime, preheat the oven to 180 degrees.
Whisk the egg and stir in the sugar and vanilla extract. When the dough is ready, make 6 cuts in the surface with a sharp knife. Brush with the egg mixture and sprinkle with the flaked almonds. Bake in the oven for about 35-40 minutes, or until golden brown in color.
Let cool a little on the tray.
It tastes lukewarm as well as completely cooled.

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