Sweet yeast buns with cream cheese and raisins
Ingredients (make about 12-15 buns):
450 g flour
80 g sugar (preferably icing sugar)
2 tsp dry yeast (8g) or 16 g fresh yeast
1 tsp salt
1 large, beaten egg
70 g soft butter
1 and 1/8 cup butter milk, room temperature
200 g cream cheese (I used quark, can be also ricotta)
2-3 tbsp vanilla sugar (I used 1 tbsp of vanilla patè)
Mix well all the ingredients. Set aside.
Handful of raisins
All the dough ingredients mix well in a bowl. Knead smooth, elastic dough (it can be a little sticky). Sprinkle with flour and set aside to rise (it should double in size).
Knead a little more. Roll into 30×35 cm rectangle. Spread the filling on it. Roll like here and divide in 12-16 pieces. Place them on a baking tray lined with paper 1 cm apart. Set aside again for 60 minutes.
Bake at 190ºC around 20-30 minutes till they get brownish.
Additional info: I also brushed the buns before baking with beaten egg.
Sprinkle with the powdered sugar.