Yeast Dough Roll with Sour Cream, with Pickled Cheese

by Editorial Staff

A very beautiful soft roll with brine cheese filling is striking both in taste and in appearance. After all, it is difficult to look away from its carved top, sprinkled with sesame seeds. The hand itself reaches for the piece, and soon you find that not even a crumb is left. And baking time will take less than you might imagine because this dough does not need proofing.

Servings: 8

Ingredients

For the test:

  • Sour cream 20% – 100 g
  • Water – 120 ml
  • Egg – 1 pc.
  • Sugar – 1 teaspoon
  • Flour – 420 g + for working with dough
  • Pressed yeast – 15 g
  • Refined vegetable oil – 30 ml
  • Vinegar 9% – 12 ml
  • Salt – 1 teaspoon (incomplete)

For filling:

  • Pickled cheese – 200 g
  • Butter – 50 g

For greasing and sprinkling the roll:

  • Butter – to taste
  • Yolk – 1 pc.
  • Milk – 1 tbsp
  • Sesame – 5 g

Directions

  1. Pour warm water into a bowl and crush the fresh yeast.
  2. Add sugar. Stir until smooth.
  3. Add the egg, refined vegetable oil, and sour cream. Mix everything well until smooth.
  4. Pour in vinegar. Stir.
  5. Add flour through a sieve (3 incomplete 250 ml glasses). Knead a soft dough. Knead the dough for at least 5 minutes, until elastic.
  6. Divide the dough into two unequal parts (2/3 and 1/3) and leave for 10 minutes in a warm place under a towel or cling film.
  7. On a floured table, roll out most of the dough into a rectangle.
  8. Grate the cold butter, spreading it evenly over the surface of the dough.
  9. Spread the brine cheese evenly over the butter.
  10. Roll the filling into a tight roll.
  11. Roll the smaller part into a rectangle slightly longer than the roll. At a distance of 0.5 cm from each other, make in a checkerboard pattern longitudinal cuts 3-4 cm long (it is most convenient to make them using a special roller. Finish the places that did not cut with a knife). Now, when you stretch the dough in width, you get a mesh.
  12. Transfer the net to the surface of the roll and stretch gently. Tuck the edges under the roll. Cover the roll with a towel and heat for an hour to proof. By the end of this time, preheat the oven to 180 degrees
  13. Mix the yolk with the milk and grease the top of the roll.
  14. Sprinkle sesame seeds inside each mesh cell.
  15. Place the roll in a hot oven and bake for 45 minutes, until tender. Remove the roll from the oven and brush the surface with butter. Let the roll cool until warm.

Enjoy your meal!

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