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Prep 25 mins
Cook 25 mins
This recipe is bound to please, great for a brunch. The recipe courtesy Sunset.com. Note: Fresh yeast, sometimes called cake yeast, is the key to this dough, which rises overnight in the fridge. Because fresh yeast is already moistened and active, you don't have to dissolive it in warm water before using. You'll find paper-wrapped 0.6-ounce cubes in the refrigerator case at your grocery store. This recipe calls for a half a cube: wrap remainder in plastic wrap and chill up to 1 week. Time does not include overnight or rising time.
- In a food processor or a standing mixer fitted with paddle attachment, whirl or mix 2 cups flour and the sugar, salt, yeast and the milk until a sticky dough forms.
- Add butter and cream cheese and pulse or mix on low speed until just blended.
- Pulse or beat 1/4 to 1/2 cup more flour, 2 tablespoons at a time, until dough begins to pull away from the sides of the bowl(dough will look sticky).
- If using food processor, scrape dough into a large bowl, cover bowl and chill at least 12 hours or up to 1 day.
- Scrape dough onto lightly floured surface; divide dough in half.
- With lightly floured rolling pin, roll each piece into an oval about 12-inches long and 6-inches wide.
- Spoon jam into center of each; fold one long side of each oval over jam, fold over other side, as if folding a letter.
- Place each roll about 3 inches apart on a buttered or cooking parchment-lined 12-by 15-inch baking sheet, cover with plastic wrap; let stand 30 minutes.
- In a small bowl, mix egg yolk and 2 tablespoons water, Brush rolls lightly with egg mixture.
- Bake in a 350°F oven or convection oven until golden brown, 20 to 25 minutes.
- With a wide spatula transfer to a rack and cool completely; with a serrated knife, cut roll diagonally into 2-inch-wide slices, sprinkle with powdered sugar.