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Sweet lemon cottage cheese rolls

Sweet lemon cottage cheese rolls with quick raspberry sauce

Fluffy rolls filled with creamy sweet cottage cheese and refreshing lemon zest. Add raspberry sauce for some extra zing!

Ingredients

Scale

Dough

  • 25g (1 1/2 tablespoons) unsalted butter, melted
  • 120ml (1/2 cup) whole milk
  • 60g (1/4 cup) granulated sugar
  • 1 1/2 teaspoons instant dry yeast
  • 310g (2 cups + 6 TBSPs or 11 oz) all purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, one lightly beaten
  • sunflower or vegetable oil or spray for greasing the bowl

Filling

  • 500g (1 pound) quark (European cottage cheese)
  • 85g (1/4 cup or 3 oz) sour cream
  • 70g (1/3 cup) granulated sugar
  • 1 teaspoon vanilla bean paste
  • zest from one large organic lemon

For serving: powdered sugar, raspberry sauce

Instructions

  1. First make the dough:
    In a medium bowl combine the milk and one teaspoon of sugar. Heat in the microwave until milk is warm (like a warm, not hot!, bath). Stir to dissolve the sugar, add the yeast and set the bowl aside.
  2. Combine 2/3 flour, sugar and salt in your stand mixer (fitted with the paddle attachment) or food processor (fitted with the dough blade) or just in a bowl (using a wooden spoon). When the yeast has bubbled up, add it to the bowl, along with melted butter and 1 egg.
  3. Beat on low for a few minutes, the dough will be sticky, but smooth. Scrape it from the side of the bowl and add a few tablespoons of flour. Beat again on low until flour is incorporated and dough starts to clump together, forming a ball (or blob).
  4. Transfer dough to a floured work surface, add the rest of the flour and knead for a few minutes. Knead until the dough goes from sticky to smooth, elastic and you can easily shape it into a ball.
  5. Lightly grease a large bowl with oil or nonstick spray. Transfer dough to the bowl, turn it around until it’s completely coated. Cover the bowl with plastic wrap, then a kitchen towel. Let dough rise in a warm area, which is draft free, for about 1 1/2 hours.
  6. Meanwhile make the raspberry sauce (recipe bellow) and the filling:
    In a bowl, whisk together the cottage cheese, sour cream, sugar and vanilla bean paste. Lastly, stir in the lemon zest. Keep filling covered in the fridge as you wait for the dough.
  7. Punch down dough so it releases the air. Transfer to a floured surface and roll out to a 37 – cm (14 1/2 – inch) square. Lightly brush it with a beaten egg.
  8. Add 3 tablespoons of the whisked egg to the cottage cheese mixture, stir well, then evenly spread cottage cheese mixture all over the dough, leaving a 1 cm (1/2 inch) border on one of the sides. Starting at the opposite side, roll dough into a log gently and tightly. As you roll it, keep brushing it with the egg. Pinch dough together at the seam. With seam side down, cut dough into 10 slices (2 ends + 8 in the middle), using a thin cooking string or very sharp thin knife. Be careful not to squeeze the roll!
  9. Place rolls on a baking sheet lined with parchment paper (cut side up), 1-2 inches apart. Cover sheet with foil and let rolls rise until almost doubled, about 20-30 minutes.
  10. Preheat oven to 180°C (356°F). Brush rolls on the sides with remaining egg, bake in the center of the oven until golden brown, about 20 minutes.
  11. Remove from oven, transfer to a large plate and serve warm or cold.
  12. Sprinkle with powdered sugar right before serving and serve with a side of raspberry sauce.
  13. Keep leftover rolls covered in the fridge for up to 3 days, although know that they won’t be as soft on days 2-3, but still good to eat.

Notes

What we call “cottage cheese” in Slovenia is actually quark. It’s a special type of curd cheese and it’s not as wet as American cottage cheese.

If you can’t find quark, substitute it with ricotta. A good mixture would be 4 parts ricotta, 1 part sour cream instead of the 1 pound of quark used.

Recipe adapted from my Coconut Nutella cinnamon rolls