- 1 package active dry yeast
- 1/2 cup warm milk ("blood
warm", to be exact!)
- 1 3/4 cup bread flour
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 1 egg
- 2 tablespoon butter, melted
- 1 egg white, lightly beaten
- 2 tablespoons ground or chopped almonds
- 2 tablespoon butter, soft
- 8 oz. cream cheese ('Topfen')
- 2 eggs, separated
- 1/2 cup sugar
- grated zest of 1 lemon
- 1 tablespoon golden raisins
Proof yeast in warm milk.
Sift flour and salt together into large bowl.
Add sugar and stir in yeast mixture.
Beat in egg and butter and work into a dough using a wooden
spoon; dough should be smooth and elastic and not stick to
sides of bowl.
Cover bowl with a cloth and let rise in a warm place until
double, about 1 1/2 hours.
Turn dough out onto floured surface, punch down, knead until
smooth and elastic. Roll out into rectangle about 1/2"
thick. Cut into 3" squares. Arrange squares on greased
baking sheets about 1" apart.
Combine butter, cheese, egg yolks, sugar, zest and beat (or
process in machine) until smooth. Beat egg whites until stiff
and fold into mixture. Stir in raisins.
Put 1 tablespoon filling into the center of each dough square
and fold corners in toward center, pressing lightly to hold
the filling in. Let rise in warm place for about 45 min. Preheat
oven to 400 degrees. Brush buns with egg white and sprinkle
with almonds. Bake for 30 min. or until well browned.