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Categories:
water active dry yeast sugar butter sugar salt egg yolks lemon zest all-purpose flour milk warm water all-purpose flour egg whites Philadelphia original cream cheese apricot preserves powdered sugar
Viewed: 0 - Published at: 6 years agoIngredients
- Step 1
- 1-1/2 cups lukewarm water (105-115 degrees F)
- 3-1/2 Tbsp. active dry yeast
- 2 Tbsp. sugar
- Step 2
- 3 cups butter or margarine
- 1 cup sugar
- 2 Tbsp. salt
- 20 each egg yolks
- 3-1/2 Tbsp. lemon zest
- Step 3
- 1 qt. all-purpose flour
- 1-3/4 cups instant nonfat dry milk
- 1-1/2 qt. warm water (120-130 degrees F)
- 3-3/4 qt. all-purpose flour
- 6 each egg whites
- Step 4
- 216 pieces PHILADELPHIA Original Cream Cheese, cut into 1/4-oz. cubes
- 1 qt. apricot preserves
- 1/2 cup powdered sugar
Method
- Step 1: Combine ingredients until well blended.
- Let stand 20 min.
- Step 2: Combine butter, sugar and salt in bowl of 20-qt.
- mixer fitted with paddle attachment (or in 5-qt.
- mixer for trial recipe).
- Mix well.
- Add egg yolks, a few at a time, beating after each addition.
- Blend in zest.
- Step 3: Combine flour and dry milk; set aside.
- Add warm water, yeast mixture, and flour-dry milk mixture to mixer bowl; blend with dough hook.
- Add remaining flour; mix until a soft dough forms.
- Beat egg whites until stiff, but not dry.
- Add to dough; mix well.
- Dough will be soft, but should not be sticky.
- Add additional flour if needed.
- Cover and let rise 20 to 45 min.
- or until doubled in volume.
- Step 4: Punch dough down.
- Scale into 1 oz.
- balls and place on parchment paper-lined, greased sheet pans.
- Let rise 20 to 45 min.
- or until doubled in volume.
- Press down center of each dough ball with fingers or thumb to form a cavity.
- Place 1 cream cheese cube into each cavity.
- Top each with 1 tsp.
- preserves.
- Bake in 375 degrees F standard oven 15 min.
- Cool completely.
- Sprinkle with powdered sugar.
