Krushchev Rolls Filled With Boursin Cream Cheese
Makes 20-30 rolls depending on size
Ingredients
- 7 g dried yeast sachet
- 10 g salt
- 250 ml milk cold from fridge
- 150 g butter unsalted, cut into small cubes, room temperature but NOT melted
- 1 tbsp sugar
- 500 g plain flour with extra for rolling
- 100 g cream cheese I used Boursin with Black Pepper
- 1 egg yolk mixed with a few drops of water and vegetable oil (for glazing)
Instructions
- In a large bowl, add in the milk, butter, sugar and sift the flour on top. Mix with an electric mixer equipped with the dough hooks till all the ingredients are combined and soft dough forms. Cover the bowl with an airtight lid or plastic wrap and place in the fridge overnight.
- The dough becomes firm in the fridge (since the butter goes firm) but it does rise slowly. Not as much as some dough, but it does rise. Leave overnight.
- The next day, preheat the oven to 180c or gas mark 4.
- Dust the work surface with flour and roll the dough out to 3 mm thick rectangle. Cut it lengthwise and widthwise into smaller or bigger rectangles. Work the dough as soon as you take it out of the fridge. If necessary, divide into two or three parts and place one part in the fridge while you are forming the other.
- Spoon a teaspoon of the cream cheese at the bottom of each rectangle and roll up. Pinch the ends. Arrange them on a baking sheet allowing a little space between to rise in the oven. Brush the rolls with the egg yolk/oil/water mix.
- Bake for around 15 minutes or until golden brown.