Recipe by Lolis Castilleja
300 g water
1 Sachet dry yeast
500g Bakers Flour
50g Butter (room temperature)
Salt to taste
150 g Cream cheese
Place all ingredients into TM bowl (except for the filling) in the above order and mix for
6 seconds on speed 7 to combine, scrape down with spatula and mix for 4 seconds on
Set dial to close lid position.
Knead dough for 2 minutes on Interval speed
Set aside in a warm place until it has risen to double size.
Cut cream cheese into 12 squares. Set aside
Using Thermomat or on a floured bench flatten with hands to 1 cm thickness, cut in 12
Carefully stretch the dough, place a piece of cream cheese and roll again making sure
cheese is fully covered by dough.
Place on lined tray and bake in cold oven for 17 min at 220°C or until slightly golden.
Ideal when serving soup
Leave the cheese out and cut with hands for a rustic look, great for dips
Combine cream cheese with chilli flakes for a “hot” roll