Fine coffee cake

Ingredients for 1 servings:

• 440 g flour
• 21 g yeast (fresh)
• 3 tbsp sugar
• 80 ml water (lukewarm)
• 1 pinch of salt
• 55 g butter (melted)
• 110 g sour cream
• 1 large egg yolk
• 240 g cream cheese (Philadelphia) room temperature
• 30 g butter (soft)
• 65 g sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 3 tbsp flour
• 1 large egg(s)
• 300 g jam, strawberry or raspberry
• 3 tbsp flour
• 1 large egg white
• 1 tbsp water, cold
• Sugar granules, for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

filled with creamy cream cheese and jam

Briefly melt the butter in the microwave. Place the flour in a bowl and make a well in the center. Mix the yeast with some of the sugar and lukewarm water. Add it to the well and stir a little into the flour. Now add the remaining sugar, salt, butter, sour cream, and egg yolk and knead into a dough. You may need a little more water; the dough should be smooth. Knead briefly and then transfer to a lightly floured bowl. Cover and let rise in a warm place for 60-90 minutes; it should have doubled in size. Once this is done, make the filling by mixing the cream cheese with the butter, sugar, salt, vanilla extract, flour, and egg. Mix the jam with the flour in another bowl. Then divide the dough into two equal parts. Place one back in the bowl and cover. Roll out the other into a rectangle measuring 26 x 39 cm. Now place half of the jam in the center. Spread it lengthwise in a strip about 10 cm wide. Spread half of the cream cheese filling onto this strip of jam. Fold the dough inward about 2 cm at the top and bottom. Now go along the long side of the dough and cut these into 2 cm wide strips. Don’t cut all the way to the filling; leave about 1.5 cm there. Do the same on the other side and then place the strips alternately over the filling (you can find a photo in my album under “Recipe Pictures *** My Recipes *** Part 3). Then, using a cake lifter, place the dough on a baking sheet lined with baking paper. Cover the dough with a damp cloth and let it rise for another hour, or until it has significantly increased in volume. In the meantime, preheat the oven to 180°C. Then whisk the egg white with the water and brush the dough with it. Sprinkle it with sugar and bake for 30-35 minutes. It should be golden brown. Remove from the oven and let it cool completely on a wire rack. Do the same with the other half of the dough.