Preparation Time: 40 minutes
Cooking Time: 40 minutes
For the dough:
3 ½ cups + 1 tablespoon flour
A pinch of salt
½ cup sugar
1 tablespoon dry instant yeast
¼ cup + 3 tablespoons Tnuva Butter, softened
1 cup milk, lukewarm
2 cups Tnuva Kashkaval Cheese
1 cup Tnuva Cheese Spread Original
2/3 cup sugar
2 teaspoons vanilla sugar
2 egg yolks
2 tablespoons corn starch
2 tablespoons Tnuva Butter, melted
For topping and assembly:
1 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup Tnuva Butter, melted
2 tablespoons Tnuva Butter, softened (to grease the baking pan)
Prepare in a 9” round baking dish
For the dough:
1. Place the flour, salt, sugar, yeast, butter and milk into a mixer with a dough hook and blend for about 8 minutes, until the ingredients have formed a soft dough.
2. Shape the dough into a large ball. Pour a small amount of oil into the bowl and coat the dough with the oil.
3. Cover the dough and let it sit for one and a half to two hours. Alternatively, you can let the dough sit overnight in the refrigerator. The dough will not double in size.
For the filling:
1. Grate the Kashkaval cheese using a food processor until it is crumbled into small pieces.
2. Add the cheese spread, sugar, vanilla sugar, egg yolks, corn starch and melted butter and pulsate until smooth.
For the topping:
1. Mix the brown sugar and cinnamon in a small bowl.
2. In a separate bowl, keep the melted butter.
1. Grease the pan with the 2 tablespoons of melted butter.
2. Pinch the dough to form small balls, about 1 ½ inch in diameter. The dough should yield about 50 balls. Using the palm of your hand, flatten each ball and stuff with ½ teaspoon of filling. Seal the edges and roll each piece into a smooth ball.
3. Dip each ball into melted butter and coat with the cinnamon-sugar mixture.
4. Carefully place each completed ball into the baking pan. Fill the pan with two layers of dough balls. Cover with plastic wrap and let rise for about one hour.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Bake for 30 minutes, then remove and cover loosely with aluminum foil. Bake for another 10 minutes. Remove from the oven and cool for five minutes.
7. Carefully turn the cake upside down onto a serving dish and lift the baking pan. Serve fresh, or freeze and reheat in an oven before serving.