A super tender bread filled with cream cheese and orange marmalade. This was a hit with the family, and did not stay around long enough to test if it holds up well texturally at room temperature.
Ingredients
45g water
45g milk
15g flour
dough:
0.5 cup milk
1 egg
60g butter
1 tbsp yeast
0.25 cup sugar
1 tsp salt
300g flour
filling:
4 oz cream cheese
1 tbsp sugar
1 tbsp vanilla sugar
2 tbsp orange marmalade
Preparation
Mix water, milk, and flour and boil it till it thickens. Add to a Kitchen aid bowl.
To the cooked flour add the rest of the dough ingredients and mix then beat for about 10 minutes, until elastic but very soft dough forms.
Rest the dough for an hour.
Warm up the cream cheese a little to make it spreadable, mix with sugar and vanilla sugar.
Cut the dough into four equal pieces and shape into balls.
Line a 9-inch springform pan with parchment paper, then butter lightly.
Roll each rectangle into a 6-by-12-inches. Spread a quarter of the cream cheese on the top half and leave about 5-6 inches free. Cut this section in with a pizza cutter into thin strips. Roll the dough from the other end toward the cut end. Place into the baking shape with the cut side facing up.
Repeat with other three pieces and place them in a circle. Allow to double in size. Brush with milk.
Bake in a preheated 350F oven until golden brown and center is cooked, about 30 minutes.
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