Polish Cheese Sweet Rolls Recipe Drozdzowki Z Serem

POLISH CHEESE SWEET ROLLS RECIPE - DROZDZOWKI Z SEREM

Polish Cheese Sweet Rolls Recipe - Drozdzowki z Serem image

This recipe for Polish cheese sweet rolls or drozdzowki z serem is made with a slightly sweet yeast dough and is topped with sweet cheese curd filling.

Provided by Barbara Rolek

Categories Breakfast Brunch Dessert Bread

Time 2h50m

Number Of Ingredients 21

Ingredients

For the Dough:
1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/4 cup warm water
1 cup warm milk
1.7 ounces (50 grams) butter , at room temperature
1.4 ounces (40 grams) sugar
1 pinch salt
2 large eggs
19.5 ounces (550 grams) all-purpose flour
For the Cheese Filling:
14 ounces (400 grams) dry curd, or farmers cheese
3 tablespoons confectioners' sugar
1 large egg yolk
1 tablespoon vanilla sugar
For the Egg Glaze:
1 large egg
1 teaspoon water
For the Optional Toppings:
Water icing
Confectioners' sugar

Steps:

In a small bowl or glass measuring cup, combine yeast with 1 teaspoon sugar and 1/4 cup warm water. Set aside.
In a large bowl or stand mixer, mix together with the paddle attachment 1 cup warm milk, butter, 1.4 ounces sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well. Add the flour and beat with the paddle attachment until well mixed. The dough will be very sticky, almost a batter, and that is fine. Scrape down the sides of the bowl and let rise in the same bowl, covered, until doubled.
Punch down dough and turn out onto a lightly floured surface. Knead a few minutes to release the trapped air bubbles. Divide into 2-ounce portions.
Using lightly floured hands, round each portion into a ball. Place on a parchment-lined sheet pan, spacing at least 2 inches apart, and let rise, covered, until doubled.
Heat oven to 375 F. Using a lightly floured soup ladle bottom, make a depression in each ball of dough. Place a generous portion of filling in each depression. If using crumb topping, sprinkle it on now. Cover and let rise 30 minutes. Beat 1 large egg with 1 teaspoon of water and brush the egg glaze around the sides of each roll. Bake 15 to 20 minutes until done. Cool completely on wire rack. If desired, when cool, dust with confectioners' sugar or drizzle on water icing.

Nutrition Facts : Calories 362 kcal, Carbohydrate 44 g, Cholesterol 111 mg, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, Sodium 297 mg, Sugar 8 g, Fat 14 g, ServingSize 2 dozen rolls (12 servings), UnsaturatedFat 0 g

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