A soft and tender croissant roll with lightly sweetened farmer’s cheese and raisins!
- 3 cups flour (375 g)
- 1/2 cup sugar (100 g)
- 1 packet dried yeast (7 g)
- 1/4 teaspoon salt
- 1 cup warm milk (240 ml)
- 4 egg yolks
- 9 tablespoons butter (130 g), melted and cooled
- 1 1/3 cup twaróg (300 g)
- 1 egg yolk
- 2 tablespoon vanilla pudding powder (20 g)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/3 cup raisins (50 g)
- 1 egg white
- 2 tablespoons milk
- powdered sugar or glaze (optional)
for the dough:
- Combine the flour, 1/2 cup sugar, yeast, and salt. Add the 4 egg yolks, warm milk, and melted butter, mix until well combined.
- Knead on a lightly floured surface until the dough is no longer sticky and share into a ball. Place in a lightly greased bowl, turn the dough (to coat the bottom) and cover until doubled in size, about an hour depending on your room temperature.
for the filling:
- While the dough is rising, prepare the filling by combining the twaróg, 1 egg yolk, vanilla pudding powder, sugar, vanilla, and raisins.
- Preheat oven to 350° F (180° C)
- Divide the dough into fourths. Roll each piece into a 1/4-inch thick circle. Cut each circle into 8 triangle-like pieces, as if you were cutting a pie. Place about 2 teaspoons of the filling across the outer edge and roll up toward the point. Place the croissant rolls on two parchment-covered baking sheets. Cover and let rise for 30 minutes.
- Whisk together the egg white and 2 tablespoons of milk to make an egg wash. Lightly brush on the croissants. Bake for 20 minutes. I rotated the pans after 10 minutes. Cool before serving (if you can wait that long)!
- You can serve these plain or dust them with powdered sugar. You can also make a glaze of a tablespoon of softened butter, a cup of powdered sugar, and just enough milk to make a nice consistency. They’ll be delicious whatever you do.
- If your raisins seem overly dry, plump them up a bit by pouring just enough boiling water to cover them and letting them sit for 5 – 10 minutes before straining.
- To give these croissants a kick, soak your raisins in rum, brandy, or wisniak.
- You can substitute dried cranberries, or dried currants, or chopped dates for the raisins.
Keywords: Polish yeast croissants with cheee filling