Saturday, June 14, 2014


For the dough
250 grams plain flour
100 grams sour cream
50 grams butter
1 medium egg
1 ½ teaspoon dried yeast
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons warm milk
For the vanilla filling
200 ml milk
2 tablespoons cornflour (corn starch)
1 egg yolk
2 teaspoons vanilla
3 tablespoons sugar
50 grams white chocolate

For the dough, mix together room temperature sour cream with melted butter, then quickly whisk in the egg. Add the sugar and vanilla and set it aside. Sift the flour twice, add the yeast and whisk well, then make a little well in the middle and pour in the sour cream mixture. Mix the ingredients with a wooden spoon at first, then add the milk and proceed to knead with your hands until you get a smooth and elastic dough. Add a bit more flour if the dough is too sticky. Cover the dough and let it rise at a warm spot for at least an hour, to double in size.
For the vanilla filling, take a bit of the milk and whisk in the cornflour (corn starch), egg yolk and sugar, and bring the rest of the milk to a boil over medium high heat. When the milk starts to boil, remove it from heat and slowly drizzle in the cornflour and milk mixture, then return to heat and cook, stirring constantly, for a few minutes, or until thickened. Remove from heat once again, add the white chocolate and mix to melt it evenly, then cover the surface of the vanilla cream with cling film and let it cool down to room temperature.
When the dough has doubled in size, transfer it to a lightly floured surface and roll it out in a large rectangle (about 60x20 cm; 24x8"). Divide the rectangle into fourths vertically, so you get four rectangles. Add the vanilla to the filling and whisk it for a bit, then put one fourth of the filling on one half of each smaller rectangle. Brush the edges of the rectangle with water, fold them in half and press with the tines of the fork, so they don't open up during the baking. Cut a slit or two with a sharp knife, then bake immediately in a preheated oven, at 200˚C (395˚F) for 10-12 minutes. Let them cool down, dust with powdered sugar and serve with fresh fruit. Yields 4 servings.

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