* Exported from MasterCook * Hungarian_Sweet_Cheese_Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Toronto Star Fare Exchange Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Dough: 1 1/2 tablespoons active dry yeast -- (1 1/2 pkgs) 1/2 cup sugar 1/2 cup warm water -- (105° to 115°F) 1 cup unsalted butter -- at room temp. 4 large eggs 1 cup sour cream 1 teaspoon Salt Grated zest of 1 lemon 5 1/2 cups unbleached flour -- (5 1/2 to 6) Cheese filling: 8 ounces Cream cheese -- at room temp. 8 ounces fresh goat cheese -- at room temp. 1 cup sugar -- or Vanilla Sugar 4 large eggs 1 tablespoon fresh lemon juice Apricot Brandy Glaze: 3/4 cup Apricot jam -- pureed until smooth 3 tablespoons Brandy -- Cognac, or orange brandy 1. Pour warm water in a small bowl, sprinkle the yeast and a pinch of the sugar on the surface of the water. Stir to dissolve and let stand at room temp. until foamy, about 10 minutes. 2. In a large bowl using a wooden spoon or in the bowl on a heavy duty electric mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the eggs, one at a time, and beat until incorporated. Add the yeast mixture, the sour cream, salt, lemon zest, and 2 cups of the flour. Beat until a smooth batter is formed, about 2 minutes. Add the remaining flour, 1/2 C. at a time, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand. 3. Turn the dough out onto a lightly floured work surface and knead until a very soft, springy dough is formed, 4 to 5 minutes for hand mixed dough, 1 to 3 minutes for a machine mixed dough, dusting with flour only 1 tbs at a time, just enough to prevent sticking. This dough is very rich and does not require a long kneading time; it can eaily absorb too much flour. Take care to keep the dough as soft as possible. If kneading my machine, switch from the paddle to the dough hook and knead for 4 to 5 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead by hand. 4. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temp. until doubled in bulk, about 1 1/2 hours. 5. To prepare cheese filling: In a medium bowl with a wooden spoon or an electric mixer, beat the cheeses until smooth. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon juice. Refrigerate until needed. 6. Gently deflate the dough. Generously brush 2 mini bundt pans with melted butter. Turn the dough out onto a floured work surface. Divide the dough and roll one part into a 12" circle about 1/2" to 1/3" thick. Fold in half and place in the prepared pan. Unfold the dough and carefully fit into the bottom with 2" to 3" of dough hanging over the edge of the mold. The centre tube will be covered by dough. Repeat the procedure with the other portion of dough. Divide the cheese filling between the two pans and spread evenly. Lift the dough back over the filling and place in overlapping folds to cover it. Press folded edges against the inside tube to encase the filling. Using kitchen shears, cut an X in the dough covering the centre tube. Fold each triangle back over the folds of the dough. Repeat with second pan. Cover loosely with plastic wrap and set aside at room temp. to rise for 30 minutes, or until dough comes to 1/2" below the top rim of the pans. 7. Twenty minutes before baking, preheat oven to 350°F. Place the pans on a rack in the centre of the oven and back for 35 to 40 minutes; or until quite brown and a cake tester inserted in the centre comes out clean. Let cool 10 minutes in the pans. While cakes are cooling, prepare glaze. Combine jam and the brandy in a small saucepan and heat to boiling. Turn loaves out of the pans onto a wire cooling rack and immediately brush the glaze over the entire surface of the warm pastry. Let cool at least 1 hour before slicing. Source: "The Bread Bible by Beth Hensperger isbn # 0811816869" Yield: "2 small Bundt cakes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 628 Calories; 29g Fat (41.3% calories from fat); 12g Protein; 81g Carbohydrate; 1g Dietary Fiber; 195mg Cholesterol; 292mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0