Monday, March 23, 2009
SOUR CREAM CHEESE ROLL
This bread requires almost no kneading. As if that isn't good enough it is also very tender, soft and buttery. Spread it with cheese, roll it up and seal the ends or spread it with butter, sprinkle some brown sugar and cinnamon and choc chips and roll it up and slice and you will get a cheese roll or chocolate cinnamon buns.
Either way it tastes incredibly good and makes a great breakfast or tea time treat.
I'm a little divided by this recipe. I was googling along on one of those never ending googling and butt-glued-to-chair and nobody-else-exists days and I came across this blog with a recipe for Cream Cheese Danish. It looked incredibly droolsome and so I booked marked it hoping to make it one day.
Then I one day my eyes strayed and fell upon a recipe card I had left in the all-kinds-of-things basket on my kitchen table and I picked it up. It was a recipe for a sour cream bread dough with cream cheese filling given me by my daughter years ago. She had gotten it from the internet. I had been meaning to make it one day.
So one day, which is today, I made them both. They were the exact same recipe.
But I am going to credit Thibeault's Table for I have used her method of rolling up the cheese spread dough and baking it the way she did and I am also going to credit my daughter for giving me the recipe which also means I am also going to credit the person who posted the recipe on the internet some 7 years ago for my daughter to find it. Thank you, thank you and thank you.
I should have rolled it tighter........... Mmmmm nice and cheesy in there!
Now for the recipe..............................
1 cup sour cream
1/2 cup butter, softened
1/2 cup sugar
1 tsp salt
2 tabsp dry yeast
1/2 cup lukewarm water
4 -4 1/2 cups bread flour
3/4 cup sugar
16 oz cream cheese
2 tsp vanilla essence
Make the bread dough ...........
Heat sour cream and butter until the butter melts. Stir in the sugar and salt. Stir until the sugar dissolves and take it off the heat and let cool. Sprinkle yeast in the warm water and stir to dissolve. Mix sour cream butter mixture with eggs and yeast mixture and pour all into the flour. Use a fork to mix into very soft dough. Leave to rise for an hour or more until double in size of leave in the fridge overnight.
Once risen take the dough out from the bowl nad knead gently six or seven times. Divide dough into 4 equal parts. let rest for 15 minutes then take 1 portion and roll out to a rectangle about 11-12 inches by 7-8 inches. Spread the dough sheet with 1/4 portion of the cream cheese filling leaving about an inch margin all round the sides. Roll up like a swiss roll firmly from the wider edge and seal the joint and also seal the 2 ends so the cheese filling will not ooze out during baking. Flatten the roll a little. Place on a baking tray and do the same for the other 3 dough portions. Make 4 or 5 X's across each log of dough and brush with beaten egg to glaze. Let rise for about an hour until twice its size. Bake in a 180 C oven for 25 minutes.
*The dough can also be swiped with butter, sprinkled with brown sugar, cinnamon and chocolate chips like in the picture below and then rolled up like a swiss-roll and sliced into portions 2 inches wide and baked about 20 minutes to make cinnamon buns. I'm afraid I did not get to take a picture of the cinnamon buns after they were baked. But we all know what they would look like don't we?
Make the filling while the bread dough is doing it's first rising..........
Beat all ingredients for filling in a mixer machine or by hand until lump free and smooth. Keep aside until required.
Tip : Do not beat cheese first and then add the sugar etc. Beat them all together at once otherwise the mixture will be too runny and soft.