- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2010
MethodIn small saucepan, heat milk, 3 tbsp (45 mL) of the butter, all but 2 tsp (10 mL) of the sugar and salt until butter is melted and sugar is dissolved. Let cool to lukewarm.
In large bowl, dissolve remaining sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture and egg yolks. Stir in 2 cups (500 mL) of the flour to form shaggy dough.
Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary, until smooth and elastic, 10 minutes. Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.
Divide dough into 12 pieces. Shape each into ball, stretching and pinching dough underneath to smooth tops. Place, 1 inch (2.5 cm) apart, in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, pressing to flatten slightly. Melt remaining butter; brush over tops. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
Topping: In small bowl, whisk flour with sugar. Using fingertips, work in butter until crumbly. Set aside.
Filling: In small strainer, press cottage cheese to drain off moisture. In bowl, beat together cottage cheese, cream cheese, sugar, egg yolk and lemon rind until smooth.
Using fingers, make indentation in each ball. Spoon about 1 tbsp (15 mL) filling into each; sprinkle with crumb topping.
Bake in 350°F (180°C) oven until golden, about 35 minutes. Let cool in pan on rack.
Nutritional facts Per piece: about
- Sodium 208 mg
- Protein 6 g
- Calories 231.0
- Total fat 10 g
- Potassium 81 mg
- Cholesterol 76 mg
- Saturated fat 6 g
- Total carbohydrate 29 g
- Iron 11.0
- Folate 35.0
- Calcium 4.0
- Vitamin A 11.0