Home Baked Cottage Cheese Rolls With Raisin

Sweet rolls are one everyone favorites. The best thing about them is that the filling variations are endless, you can combine the ingredients endlessly and get something different (and maybe better) every time. Cottage cheese + raisin is a very popular filling around here ans Europe in general, you can buy them at every pastry shop.

There's a recipe I'm usually using but it's good to try something new every now and then. So today I've tried a new recipe and I'd like to share the result with you.

Ingredients For The Dough

• 600g all purpose flour (150g spelt + 450g all purpose for me)*,
• 2 free range eggs yolks,
• 2 tbsp butter,
• 8 tbsp sugar,
• 1 pinch salt,
• 1 vanilla sugar,
• 250ml lukewarm milk,
• 3.5g dry or 25g fresh yeast,
• grated lemon peel**
• grated orange peel**.

Ingredients For The Filling

• 500g cottage cheese,
• 100g raisin,
• 2 egg whites,
• 5 tbsp sugar,
• 1 vanilla sugar
• 50ml dark rum***,
• grated lemon peel**
• grated orange peel**
• 1 egg.

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*You can use plain, all purpose flower, that is the best. I'm mixing my flour as I have some spelt flour that is only good as mixed.

** It's nice to use grated lemon or/and orange peel but only if you can get organic, non-treated with all kinds of chemicals. The climate of my country is not suitable for growing citrus fruits, therefore all the citrus is imported and treated with chemicals to last longer. There's a warning on the wrap and the label is also warning you that it's not recommended for human consumption. for me, using grated citrus peel is a dream. Maybe one day in another country.

I'm using Sicilian lemon aroma instead of grated lemon and orange peel. It's not natural, I know but it's better than poisoning myself with chemicals. It does the job, the filling tasted like lemon.

*** You can soak the raisins in warm water or other type of alcohol as well, doesn't have to be dark rum. That's what I had at home, so it was perfect for the job.

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The Process

Soak the raisins in 50ml dark rum or any other liquid (alcohol, brandy, warm water) for about 1 hour.

For dry yeast
Put the flour sugar, salt, butter, yeast in a mixing bowl, add the beaten egg yolks, and the lukewarm milk. Knead till you get a non-sticky dough.

For fresh yeast

Add 1 tsp sugar and yeast to 150ml lukewarm milk and let it rise in a warm place. Put the flour sugar, salt, butter, in a mixing bowl, add the beaten egg yolks, the yeast mix and the rest of the lukewarm milk. Knead till you get a non-sticky dough.

Cover with a clean kitchen cloth and let it rest for an hour in a warm place.

On a floured surface roll out half of the dough in a rectangle.

The Filling

For the filling mix the cottage cheese, egg whites, sugar, vanilla sugar,grated lemon and orange peel or aroma and mix.

Spread the mix out on the dough and sprinkle with raisins. Make sure to leave 1 cm space at the edges.

Roll carefully and cut 1 inch slices. It's funny as I use cm not inches but my silicon working surface has both and the roll ended up on the inch side. If you're using cm, 2 cm is fine.

Place them on a baking sheet covered with baking paper, keep a little bit of distance between then as they are going to rise.

Beat the remaining egg and brush the rolls. It makes them nice brown while baking.

Bake at a medium heat till it's golden brown.

It's heavenly good, trust me :)

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