Yema Cake

Yema Cake

"Yema Cake is a Phillipino dessert cake that originated in the Philippines some twenty years ago. The Yema filling and frosting is a custard candy made of egg yolks - Yema meaning egg yolk. It is a delicious and creamy filling in a two layered cake."

Ingredients

For the cake:

50 grams butter

250 grams cream cheese

110 ml milk

1 vanilla pod (optional)

60 grams all-purpose flour

20 grams corn starch

¼ tsp salt

6 egg yolks

1 tsp calamansi (or lemon) juice

6 egg whites

¼ tsp cream of tartar

140 grams sugar

1 tsp vanilla extract

For the Yema filling or icing:

1 can condensed milk

6 egg yolks

1 tsp vanilla extract

¼ cup butter

½ cup grated cheese

Directions

In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, corn starch, salt. Then add in egg yolks and lastly the lemon juice. Set aside. In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined. Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325 F.

To make the icing, open a can of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla extract. Cook until it thickens enough to spread. Add in butter.

To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with finely grated cheese.

Meringue Shell Cookies (Rakushki)

Meringue Shell Cookies

"My elder daughter, Evania is back from the UK for Christmas holidays and I thought this would be ideal not only cause Christmas is around the corner, but it would also make a good tea time snack. Meringue Shell Cookies are light and not overly sweet cookies with a soft ribbon of meringue and a crumbly centre. They are perfect for an afternoon tea. I have taken this recipe from Natasha’s Kitchen. However, I have substituted sour cream with yogurt and added vanilla essence to the dough and meringue, to take away the strong smell of eggs."

Ingredients

For The Shell Cookie Dough:

• 1 cup (16 Tbsp or 226 grams) unsalted butter, softened
• ½ cup thick yoghurt 
• 1 1/2 tsp vanilla esence
• 3 egg yolks, room temperature
• 2½ cups all-purpose flour (315 grams) *measured correctly

For the Meringue Cookie Filling:

• 3 egg whites, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla essence
• 1½ cups walnut pieces (3 pieces per cookie)

Directions

How to Make the Cookie Dough:

1. !Prep: Preheat Oven to 350˚F. Line a ¾ baking sheet with parchment (or 2 regular half sheets)
2. In the bowl of a stand mixer fitted with paddle attachment, add: 16 Tbsp butter, 3 egg yolks, ½ cup yogurt and mix medium/low speed just until combined. It won't be smooth. Add vanilla essence.
3. Add 2 cups flour and add the last ½ cup slowly just until dough is no longer sticking to clean fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue:

How to Make Meringue Cookie Filling:

1. In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. Add vanilla essence. With the mixer on, slowly and gradually add ¾ cup sugar. Once sugar is all in, continue beating on high for 5 min or until the meringue forms stiff peaks.

How to Assemble Meringue Shell Cookies:

1. While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2" diameter circle.
2. Dollop a teaspoon of meringue into the center of each round then fold the cookie n half and in half again and lay it on it's side on the lined baking sheet. Space cookies at least ½" apart.
3. Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to wire rack to cool to room temp before dusting with powdered sugar.

Choco Balls

Choco Balls

"These Choco Balls are a melt in the mouth treat. Even before you can finish the first one, you will be reaching for more."

Ingredients

Makes 16 rum balls

2 eggs

215 gms (1 cup) caster sugar

½ teaspoon vanilla essence

 150 gms (1 cup) self-raising flour (if you don’t have self-raising flour, just add 2 tsp baking powder to 1 cup of plain all purpose flour

 50 gms (1/3 cup) plain flour

 50 gms (1/2 cup) dark Chocolate grated 

 160 ml (2/3 cup) cooking oil

 60 ml (1/4 cup) milk

Oil to grease baking pan

4 tbsp Rum*

For ganache

100 gms dark chocolate

100 gms cooking cream

To decorate 

Cocoa powder or icing or sprinkles             

Mini cupcake moulds (optional)

Directions

Preheat oven to 180°C. Brush a square 19 cms cake pan and grease with some oil. Melt chocolate in a Bain Marie (double boiler) and keep aside to cool. Using an electric beater. beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. In a separate bowl, sift in the combined flours. Fold the flour into the egg mixture and combine. Add the oil, milk and melted chocolate, and fold until well incorporated

Spoon the cake mixture into the prepared pan and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Set aside for 5 minutes to cool slightly. Poke holes with a toothpick or skewer and pour 2 tbsp rum over the top. Cover and keep it overnight for rum to seep into the cake. 

Next day, crumble the cake with your hands. Add 2 tbsp rum, mix and form into balls by pressing hard and shaping them. 

Break chocolate bits into a bowl. Prepare the ganache by heating cream to boiling point. Pour the hot cream over the chocolate bits and mix to form a smooth paste. Dip each ball into the ganache and set on a baking sheet to dry. 

To decorate: Dust some rum balls with cocoa powder. Drizzle icing on some of the balls, Sprinkle chocolate or colored sprinkles on some rum balls and place them on mini baking cupcake paper moulds. Chill in the fridge for half an hour.

Chocolate Roulade

Chocolate Roulade

Ingredients

Chocolate Sponge Cake:

6 large eggs, separated

4 ounces (120 grams) semisweet chocolate, chopped

1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Whipped Cream Filling:

1 cup (240 ml) cold heavy whipping cream (double cream) (40% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Chocolate Ganache:

100 ml cooking cream

100 gms dark chocolate

Chocolate Sponge Cake: Preheat oven to 140 degrees C and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 15 by 12 inch sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 10 - 12 minutes (do not overbake, the cake bakes quickly). Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Whipped Cream Filling: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

For the Ganache: melt chocolate in the microwave for 10 seconds. Pour warm cream and mix gently. Spread ganache over the rolled cake.

Can be covered and stored in the refrigerator for up to five days. 

Tarka Dal

Tarka Dal

Ingredients

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear

3 tbsp vegetable oil

1 tbsp cumin seeds

1 small onion, chopped

3-4 whole green chillies, pricked with a knife

2cm/¾in piece fresh ginger, peeled and cut into thin strips

3 garlic cloves, peeled and left whole

3 tomatoes

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

salt and freshly ground black pepper

handful chopped fresh coriander leaves

Directions

Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Vanilla Melting Moments

Vanilla Melting Moments

(from Home Cooking by Rachel Allen)

Ingredients

125 gms unsalted butter, softened, plus extra for greasing

50 gms icing sugar

50 gms corn flour

100 gms plain flour

about 2 tbsp or more Chocolate Hazelnut spread (Nutella) for filling

Directions

Preheat the oven to 180c/350f/gas mark 4. Lightly grease or line a baking sheet with parchment paper. Cream the butter in a large bowl and add the icing sugar, beating until light and fluffy. Sift in the corn flour and flour and mix until the dough comes together. Shape the dough into a sausage shape and slice into 24 equal pieces. Roll into balls, place slightly apart on the baking sheet and then flatten each biscuit a little using the back of a fork. The biscuits don't spread much so bear this in mind when flattening them. Bake in the oven for 10-12 minutes until slightly firm. Remove from the oven and leave the biscuits on the baking sheet for 5 minutes before transferring to a wire rack. Once they have completely cooled, sandwich the biscuits together with a generous layer of Nutella.

Makes 24 biscuits, 12 when sandwiched together

Seasoned Lettuce (Sangchu-geotjeori)

Seasoned Lettuce

"Seasoned Lettuce is a Korean spicy salad known as Sangchu-geotjeori. It is a great accompaniment to any side dish. This bright, tangy, spicy and crunchy salad is easy to prepare and should be made just before serving a meal. I love this salad with some grilled chicken or fish or even kebabs".

Ingredients

1 bunch (about ½ pound: 8-9 ounces) romaine lettuce

2 garlic cloves, minced

1 green onion, chopped

¼ cup white onion, sliced thinly

2 tablespoons soy sauce

1 teaspoon fish sauce (or salt)

1 teaspoon sugar

1 tablespoon white vinegar

2 tablespoons hot pepper flakes

1 tablespoon sesame oil

1 tablespoon sesame seeds

Directions

Wash and drain the lettuce. Shake the lettuce to remove excess water. Tear the lettuce into bite size pieces and set aside. Combine garlic, green onion, white onion, fish sauce, sugar, vinegar, hot pepper flakes, and sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved. Add the lettuce to the seasoning mix and bring it together gently by hand. Sprinkle with the sesame seeds and serve it right away as a side dish with grilled meat and rice.

Beef Chili Fry

Beef Chili Fry

Ingredients

½ kg beef cut into small cubes

2 large potatoes, peeled and cut into small cubes

2 large red onions sliced thinly

2-3 tomatoes chopped

some coriander leaves chopped finely

1 green chili chopped finely

1 tsp grated ginger

1 tsp grated garlic

1 tsp crushed black pepper

1 tsp turmeric powder

½ tsp red chili powder

1 tsp garam masala powder (I use Mother’s recipe brand)

salt to taste

4 tbsp oil

Directions

Cook beef in pressure cooker with a little salt and water till done. If there is any stock left, cook the beef further in it till it has evaporated. In a large frying pan heat oil and saute onions till translucent. Add the potatoes and fry. Add ginger, garlic and green chili and saute for a few minutes. Add the spices: garam masala, turmeric, chili powder and pepper powder. Add tomatoes and cook till soft. Add the cooked beef and saute for a few minutes. Check seasoning and add salt if needed. Garnish with freshly chopped coriander. Serve with any Indian or Arabic flat bread.

Christmas Fruit Cake

Ingredients

To Soak overnight

3 cups raisins, currants, sultanas and cashew nuts

1.5 cups rum

To make the caramel

½ cup Sugar

1 tbsp Water

¼ cup water Warm

For the cake

2 cups all-purpose flour (I prefer Gold Medal brand)

1¼ tsps baking powder

½ tsp baking soda

1 cup castor sugar + 2 tbsps

250 gms unsalted butter at room temperature (I prefer Lurpak)

4 large eggs at room temperature

2 tsps vanilla essence

1 tbsp apricot jam

Spices: 2 cloves, 2 cardamoms, cinnamon a small piece, pinch of ginger powder & some grated nutmeg.

Directions

Soak the fruits in rum for a week or overnight. Grind all the spices with a pinch of sugar in a dry grinder and keep aside.

For Caramel: Melt 1/2 cup sugar with water on low heat. Stir continuously to avoid burning, but gently. When the sugar browns, add 1/4 water of warm water. Bring it back to boil. Let it simmer for 3-4 minutes. Remove from fire and let it cool.

For the cake: Preheat the oven to 180 degrees 10 minutes before baking. Drain the soaked fruits & nuts and keep aside. Toss the drained fruits in 1-2 tablespoons of flour. This will avoid the fruits & nuts from sinking to the bottom. Sift flour and baking powder and baking soda, three times. Separate egg whites and beat till it form peaks. Now beat the egg yolk with butter till it becomes smooth. Add sugar to this gradually and fold this mixture gently. Add vanilla essence, caramel and powdered spices to this, beat again till the caramel is evenly distributed among the mixture. Add the sifted flour slowly while beating continuously. Then add jam and beat again. Fold with the beaten egg whites slowly till no white streaks are seen. Add the fruits and mix gently. Grease the baking dish, lined with parchment paper. Use a round baking dish for best results. Pour the batter and bake in preheated oven for 45 minutes. Insert skewer to check if fully cooked. Cool and turn the cake out of the tin. Dust with icing sugar.

If you are not using it immediately, turn the cake upside down and every week baste the cake with a teaspoon of rum. Store in airtight container.

Vegetable Manchurian

Vegetable Manchurian

Ingredients

For Veg Manchurian Balls

1 cup grated carrot

1 cup finely chopped cabbage

1 cup finely chopped cauliflower

½ cup all purpose flour

3 tbsp corn flour

1 tbsp light soy sauce

½ tsp black pepper powder

¼ tsp baking soda

Oil for frying

For the sauce

1 tsp grated or finely chopped ginger

1 tsp finely chopped garlic

1 green chili sliced diagonally

2 spring onions finely chopped

1 tsp sesame oil

2 tbsp dark soy sauce

2 tsp rice wine vinegar

2 tsp crushed black pepper

2 tbsp corn flour

¼ tsp ajino moto

For Garnishing

chopped greens of the spring onions

Directions

Using a mixie, chop the cauliflower and cabbage. Transfer to a large bowl. Add grated carrot, soy sauce, black pepper powder, all purpose flour and corn flour and mix to combine. Add more flour if needed. Form medium size balls and keep aside. In a wok heat oil and deep fry the balls till golden brown. Drain on a paper towel and keep aside. Remove the excess oil from the wok, retaining about 2-3 tablespoons of oil. Add some sesame oil and saute the ginger and garlic for a few seconds. Add green chili and spring onions and saute. In the meantime, prepare a slurry of dark soy sauce, corn flour and water. Pour this into the wok and stir. When the gravy starts to thicken add the fried balls and gently mix to coat the balls with gravy. Add vinegar, black pepper powder and ajino moto. Check seasoning and turn off the heat. If needed, add some more dark soy sauce. Garnish with spring onions and serve with fried rice. 

Pork Stir Fry with Bok Choy

Pork Stir Fry with Bok Choy

Ingredients
1 kg pork tenderloin slices
2 bunches Bok Choy, washed and chopped roughly
2 green chillies, sliced lengthwise
1 tbsp grated ginger
1 tbsp grated/crushed garlic
2 bunches spring onions, chopped finely
2-4 tbsp dark soy sauce
2-3 tsp cornflour
1 tsp crushed black pepper powder
1/4 tsp ajinomoto/msg (optional)
1 tbsp rice wine vinegar
some sesame seed oil
cooking oil

Directions

Slice the pork tenderloin slices in thin strips. Cook them in some water till the pork is well done and water has dried up. Keep aside. In a large wok add 2 tbsp cooking oil and stir fry the bok choy quickly for 2 minutes. Remove in a bowl and keep aside. Add some more cooking oil and a tsp of sesame seed oil to the wok. Add ginger and garlic and saute for 2 minutes. Add green chillies and spring onion and saute - then add the cooked pork slices and stir fry. Add about a tbsp of corn flour and mix well. Continue to fry for a few minutes.  Add some soya sauce and vinegar and stir fry. Now add the stir fried bok choy, crushed black pepper and ajinomoto. Quickly make a slurry of the remaining corn flour (in 1/2 cup water add the remaining cornflour and mix) and pour the slurry into the wok. Mix gently and cook for a few minutes. Check seasoning and add more soy sauce if needed. Serve with fried rice.

Savory Onion & Beaten Rice (Kanda Poha)

Savory Onion & Beaten Rice (Kanda Poha)

Ingredients

2 cups poha (flattened rice/beaten rice)

2 – 4 tbsp oil

1 tsp mustard seeds

1 tbsp roasted peanuts

1 very finely chopped green chilli

6-7 fresh curry leaves

2 medium size finely chopped onions

salt - to taste

½ tsp sugar

½ tsp turmeric powder

2 tbsp lemon juice

For garnishing: ¼ cup chopped coriander leaves, ¼ cup grated coconut

Directions

Wash the poha (beaten rice) in a sieve twice and set aside for 5-10 minutes for the water to drain out completely (do not wash more than twice as excess washing and soaking will make the poha soggy). Meanwhile heat oil in wok and add mustard seeds. When the seeds start to crackle add peanuts and stir for few seconds. Add curry leaves, then onions and finally green chillies and saute for a few minutes. Add turmeric powder and stir. Then add the drained poha and some salt and sugar.  Check seasoning and mix gently. Turn off the heat and add some freshly chopped coriander leaves, some lemon juice and freshly grated coconut. Mix gently and serve with hot chai!

Boston Cream Cake

Boston Cream Cake

Serves 12

Ingredients

For the Cake

1 cup sugar

¾ cup cake and pastry flour

½ cup all-purpose flour

1 ¼ tsp baking powder

¼ tsp salt

½ cup cool unsalted butter, cut into pieces

2 large eggs

½ cup milk

2 tsp vanilla extract

For the Pastry Cream Filling

1 cup milk

2 egg yolks

2 tbsp cornstarch

1/4 cup sugar

2 tsp salted butter

½ tsp vanilla essence

Ganache Glaze

½ cup whipping cream
4 oz bittersweet chocolate
1 tablespoon vegetable oil

Directions

Cake

1. Preheat the oven to 325 F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping

out any excess.

2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle

attachment. Cut in the butter until the flour has a rough crumbly texture.

3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low

speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap

the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out

clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.

Cream Filling

1. When your cake has cooled completely, get going on the pastry cream. Mix the sugar and cornstarch in a small bowl. Whisk in the egg yolks, beating until light in color. Heat the milk in a saucepan over high heat to bring to a boil, then remove from the heat. Temper the egg yolk mixture with the heated milk. (Slowly pour about half of the milk into the egg mixture while whisking vigorously, then pour back into the milk saucepan, again whisking vigorously). Bring the mixture to a boil, whisking constantly, for 1 minute. Remove from the heat and stir in the butter and vanilla essence. Immediately pour this through the strainer. Let it cool for about 5-7 minutes.

Ganache Glaze

1. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil. Set aside to cool to room temperature before using.

2. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the cooled pastry cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. You can chill the cake until ready to serve.

3. The cake can be stored refrigerated for up to 2 days.

Savory Tapioca Pearls (Sabudana Khichadi)

Savory Tapioca Pearls (Sabudana Khichadi)

Savory Tapioca Pearls (Sabudana Khichadi)

“Sabudana Khichadi is an Indian breakfast dish made from soaked Tapioca Pearls (Sabudana). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. It is a delicious savory dish prepared with peanuts, potatoes and grated coconut. It is vegan and gluten free”.

Ingredients

1 cup Tapioca pearls/Sabudana (about 250 ml)

2 small potatoes, peeled and cubed in small pieces

½ cup roasted salted peanuts

6-8 curry leaves

1 tsp grated ginger

1 green chili, chopped finely

1 tsp cumin seeds

¼ cup grated fresh coconut (optional)

3-4 tbsp cooking oil

2 tsp sugar

1-2 tsp lemon juice

some chopped fresh coriander leaves for garnishing

salt to taste

Directions

Soak tapioca pearls in water for 3-4 hours. Wash the pearls in a couple of rinses. Pour in a sieve to let all the water drain through it. Keep aside. In a mortar and pestle or a dry grinder pound the roasted peanuts to a coarse powder. Mix the coarsely pounded peanuts with the tapioca pearls and keep aside. Heat oil in a non-stick wok and fry the potatoes till golden brown. Create well in the center and add cumin seeds. When they start to splutter, add curry leaves and green chillies. Saute for a few seconds and add grated ginger and stir. Now add the tapioca pearls and mix gently. Continue stirring and add salt and sugar to taste. When the pearls begin to lose their opaqueness and start turning translucent, they are cooked. Do not overcook or they will turn lumpy. Now add lemon juice and grated coconut and mix. Check seasoning, turn off the heat and garnish with fresh chopped coriander leaves. Serve hot. 

Cream Cheese Kolache

Cream Cheese Kolache

Ingredients

For the dough:

1 package of active dry yeast

1 cup of warm water

1/4 cup sugar

3 cups of all-purpose flour

2 eggs

3/4 cup of melted butter

1 teaspoon of salt

1 tsp vanilla essence

Cream Cheese Filling

16 oz. cream cheese, softened

½  cup granulated sugar or more to taste

2 large egg yolks

2 tbsp all-purpose flour

1 tsp vanilla essence

Directions

Dissolve 1 teaspoon of sugar in warm water, then sprinkle yeast on top. Set aside for 10 minutes or until foamy. In a large bowl, beat together eggs, vanilla essence and ½ cup of melted butter (reserve ¼ cup for brushing on the pastry) and salt. Add 1 cup of flour and yeast to the egg mixture and mix. Stir in about two more cups of flour, ½ cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. (You can also leave it in the refrigerator overnight and let the dough warm up the next day before using it.) After the dough has risen, punch it down. Pull off egg-sized pieces, roll into balls, and then flatten to about three inches in diameter. Place flattened pieces on a baking parchment, cover and let rise again for another half-hour.

Meanwhile, make the cream cheese topping. In a medium bowl, beat the cream cheese and sugar until smooth. Blend in the yolks, flour, and vanilla. Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large, deep indentation into the center of each round, leaving a ½-inch wide-rim (I used a shot glass to do this). Brush the edges with the egg wash. Spoon about 1 tablespoon topping into each indentation. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool. Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days.