Yeast cake with cheese
If it were up to me, I’d make yeast cakes all the time. I love how they smell while they bake, and the beautiful golden color they get when they come out of the oven. And the taste! To be honest, sometimes I can’t even wait for the cake to cool and tear a piece off while it’s piping hot. The problem is that one piece isn’t enough, and I find myself going back for more.
This is a wonderful cake with a delicious cheese filling. If you like cheese and yeast cakes, this is a marriage made in heaven!
Makes 4 cakes
1 kg regular flour
50 grams fresh yeast / 2 Tbsp dry yeast
140 grams sugar (1/2 cup + 2 Tbsp)
2 tsp salt
250 grams softened butter
3 egg yolks
2 cups warm milk
For the cheese filling:
1 kg 9% soft white cheese / Greek yogurt / sour cream
2 egg yolks
200 grams sugar (1 cup)
2 Tbsp instant vanilla pudding powder mix
1 egg, beaten, for the egg wash
1. Before you start baking, take a cheesecloth or clean dishtowel and place the cheese in the center and tie the ends together. Hang above the sink and let the liquid from the cheese drain for around three hours.
After three hours, place the cheese in a bowl and add the yolks, sugar, and instant vanilla pudding mix and mix until well combined.
2. Place all the ingredients in the bowl of a mixer until you get a soft smooth dough. Transfer to a greased bowl and cover. Let rise until doubled in size.
3. Divide the dough into 4 equal parts. Roll each part into a rectangle. Make cuts along both long sides of the rectangle (like thick “tassels”) and place the filling along the center. Lift a “tassel” on the right and cover the filling, followed by one on the left. Repeat until you have sealed the entire cake from bottom to top. You can see how it’s done in the photos.
4. Place each cake in an English cake pan and let rise for around 20 minutes.
5. In the meantime, preheat an oven to 180 degrees Celsius.
*6. Brush the cakes with the egg wash and bake for around 30 minutes or until the cake is nice and golden.