Vanilla Pudding Wheels

4 cups (500g) flour

3 ounces (90g) of butter

little less than 1 1/3 cups (300 ml) of milk

1 tablespoon of instant yeast

3 egg yolks

3 tablespoons of sugar

1 packet of vanilla sugar

1 zest of a lemon

a pinch of salt

Filling:

1/2 pound (250 g) of pressed dry cottage cheese or Farmers cheese

1 packet vanilla pudding powder (43 g)

1 1/3 cups (300 ml) of milk

5 tablespoons of sugar

1 tablespoon of vanilla sugar

zest of a lemon

2 tablespoons of raisins

1 egg for brushing the swirls

vanilla pudding wheels.jpg

First, combine the yeast with 1 teaspoon of sugar and 2/3 cup (175 ml) warm milk. Sprinkle the top with a little flour, cover it and let it proof.

In a bowl mix the flour, salt, egg yolks, sugar, vanilla sugar, butter, lemon zest, and the risen yeast with the milk.

Gradually add the rest of the milk and knead it into a dough. The dough should be very soft and might be sticky. Once the ingredients become a dough, knead it on a well-floured surface for a minute then place the dough in a floured bowl. Cover with a wrap or kitchen towel and let it sit until it has doubled in size.

Meanwhile, make the filling. Cook the vanilla pudding and sugar in milk until it thickens, then add vanilla sugar, cottage cheese or farmer’s cheese, lemon zest, and raisins.

Transfer the filling to a different plate, cover the top with foil to avoid skinning. Let it cool down to room temperature.

On a well-floured surface roll out the dough into a rectangular shape about 5 mm thick.

Spread over the cheese filling, but leave out 5 cm at the bottom. Roll up the dough towards the bottom and brush the bottom of the dough with a little water. Then the swirls won't open while slicing.

Cut 20 mm wide slices and place them into a lined baking pan. Leave generous space between them. Let it rest covered for 15 minutes, then brush with the egg and bake it in a preheated 365 F oven for approximately 20-25 minutes.