Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup sugar
- 1 packet active dry yeast
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- ½ cup cream cheese, softened
- ½ cup currant jam
- Powdered sugar for dusting
Instructions
- In a small bowl, bloom yeast in warm milk with a teaspoon of sugar; let sit for 5 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt. Add in the yeast mixture, melted butter, and egg; knead until smooth and elastic.
- Cover the dough and let rise in a warm place for 1 hour until doubled.
- Preheat oven to 375°F (190°C). Punch down the dough and divide into two halves.
- Roll each half into a rectangle. Spread cream cheese over one half, then spread currant jam evenly over the cream cheese.
- Roll up each rectangle tightly, then slice into 1-inch thick rounds. Place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown. Let cool slightly, then dust with powdered sugar before serving.
Notes
- Ensure the dough is well kneaded for a soft texture.
- You can substitute the currant jam with raspberry or strawberry jam.
- Best enjoyed warm for a melty cheese and jam experience.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Bakery
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg