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Calling it a "yeast cake" is insulting: the pattern that will bring the weekend down today

A little preparation, a little preparation and a little tinkering, but it's so worth it

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• recipe

• Pies

• Yeast cake

• cheese

• Shred

• Jam

Dor Moshe

Wednesday, 21 April 2021, 06:00 Updated: 06:25

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Trails of cheese and jam.

Yeast cake but not for nothing (Photo: Walla !, Dor Moshe)

Calling this cake just "yeast cake" is a bit insulting because it is so much more than that.

The dough here may require you to prepare and swell overnight in the fridge, but it's so worth it.

The result is a rich, buttery and soft dough, reminiscent of brioche, but in this case also with ricotta and jam paths and above all a layer of crispy and golden crumbs.

More on Walla!

Pistachio, jam and meringue slices

To the full article

Yeast cake with cheese, jam and crumbs

Recipe By: Dor Moshe, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• Four hours in total

• Medium difficulty

• 2 English cake

• Eastern European

• vegetarian

• milky

• cheese

• Pies

• cakes and cookies

• kosher

Yeast cake, cheese, jam and crumbs (Photo: Walla !, Dor Moshe)

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Ingredients

• For the yeast dough:

  • ½3 cups flour (490 g)

  • 1 tablespoon dry yeast

  • 2 eggs size L

  • 2 yolks size L

  • ½ cup sugar (100 g)

  • ½ Milk (125 ml)

  • 140 grams of soft butter

  • ⅔ teaspoon of salt

• For the cheese and jam filling:

  • 500 grams of ricotta

  • ½ cup sugar (100 g)

  • 1 egg in size L

  • ½ Vanilla extract

  • Lemon zest from half a fruit

  • 2 tablespoons cornflour (2 tablespoons)

  • 4 tablespoons

• For crumbs:

  • ¼ Cup sugar (50 g)

  • ½ Kusk flour (70 g)

  • 60 grams of cold butter cut into cubes

  • 1 beaten egg with a tablespoon of water (for glaze)

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Preparation

How to make a yeast cake with cheese?

• 1

  Prepare the dough:

  In a mixer bowl with a kneading hook put all the ingredients except the salt.

  Put on medium speed for 3 minutes, until a dough is formed.

  Add the salt and continue to knead for another 7 minutes.

  Transfer the dough to a clean bowl, cover it with cling film and refrigerate overnight.

• 2

  Prepare the stuffing:

  Mix together all the ingredients except the jam.

• 3

  Roll out and fill:

  Take the dough out of the fridge, transfer to a floured surface and let it rest for 5 minutes.

  Divide the dough into two halves.

• 4 Roll out half of the dough into a thin square and cut it in half so that two rectangles are formed.

  Spread on each rectangle a quarter of the amount of stuffing, place a tablespoon of jam and flatten it over the stuffing.

  Roll the rectangles into rolls, and braid them into a screw shape (note - the filling is relatively soft, so it is recommended not to spread it to the end of the dough).

• 5 Place the stuffed and braided dough in an English cake pan lined with baking paper and cover loosely with cling film.

  In the same way, shape the remaining half of the dough and place in the additional pan.

• 6

  Puff the dough puffed for a second

  until the dough almost doubles in volume.

  In summer it can take 40 minutes, in winter it can also take two hours.

• 7

  Meanwhile, prepare the crumbs:

  Place all the ingredients in a medium bowl and mash the butter into the rest of the ingredients using your fingertips.

  The goal is to create very thin crumbs without large chunks of butter.

• 8 Preheat oven to 180 degrees.

  Gently brush the cakes with the egg mixed with water and sprinkle over the crumbs.

• 9

  Bake

  the cakes for about 30-25 minutes, until completely baked.

  Remove and cool completely before slicing.

  Yeast cake, cheese, jam and crumbs (Photo: Walla !, Dor Moshe)

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