Bulochki S Ezuminami - Rolls with Raisins *

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Title: Bulochki S Ezuminami - Rolls with Raisins *
Categories: Appetizers, Breads
Yield: 1 Servings

1 pk Dry yeast
1/4 c Water; warm
1/2 c Light cream
1/4 c Sugar
1 ts Salt
4 tb Unsalted butter; room temp
2 Eggs; well beaten
2 3/4 c Flour
1 Lemon, zest only
===filling===
8 oz Cream cheese; room temp
1/3 c Light cream
1 1/2 c Seedless raisins
2 tb Unsalted butter; melted

Dissolve yeast in warm water.
Heat the 1/2 c. lt. cream to just below boiling, then pour over mixture
of sugar, salt, and butter, in mixing bowl. Stir until the butter melts.
Cool til lukewarm. Stir in the yeast, lemon zest, eggs, and enough flour to
make a soft dough. Cover and chill the dough in the refrigerator for 3-4
hours (dough may be left overnight).

FILLING:
Beat the cream cheese till smooth. Stir in 1/3 c. light cream. Mix
until all lumps are gone, then mix in raisins.
Roll out dough on a floured surface to 1/8 inch thickness. Cut into
squares. Place a heaping tbs. of the filling in the center of each square.
Bring the edges together in the center and pinch to seal. (Rolls may be
baked now or chilled overnight and baked in the morning.)
Grease a large baking sheet. Place the rolls, pinched side down, on it
and brush them with the melted butter. Cover and let rise until double in
bulk.
Preheat oven to 400 degrees F.
Bake the rolls for 12 minutes or until brown. Best served warm.

Adapted from a recipe found in "A Taste of Russia".
Contributed by: John Baldwin:; Prodigy ID# ZRTU56A.
Formatted by: Nancy Filbert; Prodigy ID# LRCE87A.

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