the promised recipe..

First things first, I would like to apologize for the delay in approving and replying to comments. Life has gotten in the way of this blog. I don’t usually complain about work and I often try not too, but well, this few weeks have been tough. Let’s just say lawyers and doctors don’t go well together. Not that I’m in any trouble with the law, its just these nitty gritty things that have been happening combined with me having to work with the MOST annoying person on earth in combination with some adverse events occuring. I imagined after working for a couple of years under all sorts, from the nice, kind, talented, funny, some rather eccentric, to the megalomaniac (read: surgeons), abusive, highly strung, obsessive, compulsive, stressy seniors. But this person kind of tops it all. This person is so very strange. I am still counting the days.

OK, enough said, Here’s the recipe I promised you a month ago. Yummy, chewy, soft cream cheese filled walnut rolls. Again this method uses the sponge method which means that a yeast, dough and water mixture is first briefly kneaded together than left to rise for 4-5 hours. It is then added to the final dough and rolled out for a second rising. The sponge method is superior to other methods of baking bread as the texture of the bread becomes super soft.

There are no step by step photos here but give it a try, this recipe is a gem

Cream Cheese Nut Rolls

Adapted from Don Yong’s Bread Winners

Sponge

420g bread flour

4 g instant yeast (1 tsp)

250 ml water

Dough

2 tablespoons bread flour

150g plain flour

2 tablespoons milk powder

12g instant dry yeast

120g sugar

2 teaspoons salt

2 small eggs

90g butter

200g walnuts, chopped

200g raisins

Cream cheese filling

500g cream cheese

200g sugar

1 small egg

115g plain flour

60g raisins

Method

1. with an electric mixer and dough hook, mix 3 ingredients of sponge for 3 mins. Leave to rise in an airtight container 4-5 hours.

2. Prepare the cream cheese mixture: using the paddle attachment, beat cream cheese and sugar for 3 mins on medium speed. Add the egg and beat for another 2 mins. Fold in flour and raisins

3. Prepare dough when sponge is ready. Place remaining dry ingredients except raisins and walnuts into the mixer. Add eggs and begin to mix for 2 mins. Add sponge in pieces over 1 min. Add butter and mix at medium speed for another 7-10mins. Round up the dough.

4. Roll the dough into a 1 cm rectangular sheet 30×50 cm. Spread cream cheese filling. Sprinkle raisins and walnuts. Roll up the dough like a Swiss roll lengthwise. Cut into 12 pieces. Arrange in a baking tray 30 by 40 cm and 6 cm high in 3 rows of 4.

5. Leave to prove in a warm place for 1 hour. Brush the surface with beaten egg. Bake at 190C for 25-30mins.