Yield: 12 servings

Prep time: 40 minutes

Level: Medium

Ingredients:

Filling:
1 1/2 containers Tnuva Cheese Spread, Original flavor
1 egg
1/3 cup sugar
1 1/2 tablespoons instant coffee dissolved in a tablespoon of hot watr
3 tablespoons cornstarch
1/2 teaspoon vanilla flavoring
3.5 ounces dark chocolate, finely chopped
Beaten egg for brushing

Syrup:
1/4 cup water
1/4 cup sugar
1 tablespoon instant coffee

Dough:
3 cups flour
2 1/2 teaspoons dry yeast
1/2 cup milk
2 eggs
1/2 cup sugar
5 ounces Tnuva butter, softened and cut into cubes

Instructions:

1. Prepare the syrup: Put all ingredients in a saucepan and heat, stirring constantly, until the sugar dissolves and the mixture is boiling. Cook for an additional 3 minutes and remove from heat. Cool and put in the fridge.
2. Prepare the dough: Place all ingredients except for the butter in a mixer with the dough hook. Knead for about 3 minutes on low speed until the dough is soft. Add the butter gradually and continue kneading until all the butter is fully incorporated. Transfer the dough to a greased bowl, cover with plastic wrap and refrigerate overnight.
3. The next morning, preheat oven to 350 ºF. Line a 10″ round baking pan with greased parchment paper.
4. Prepare the filling: Combine all ingredients except for the chocolate and mix well.
5. Roll out the dough on a floured surface until you have a very large square. Spread the filling on top, sprinkle the chocolate pieces, and roll up jelly-roll style. Slice evenly into “roses” and then arrange them in the pan, spiral side up and side by side. Cover and let rise for another hour.
6. Brush the cake with the beaten egg and bake for 25-35 minutes, until the cake is golden and baked through.
7. Remove from oven and let cool to room temperature. Brush with the coffee syrup.