Rahkapulla "Finnish curd cakes"

Ingredients for 1 servings:

• 250 ml milk
• 21 g fresh yeast
• 50 g sugar
• 1 pinch of salt
• 2 tsp, leveled cardamom powder
• 500 g wheat flour type 405
• 75 g butter, very soft
• 250 g cream cheese (40% fat)
• 1 m.-sized egg(s)
• 75 g sugar
• 40 g raisins
• ½ lemon(s), the finely grated peel
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

simple, sophisticated

Heat the milk in a saucepan until lukewarm and dissolve the yeast in it. Place the butter in a porcelain bowl and place it on a lukewarm, switched-off stovetop; the butter should be soft but not completely liquid. In a mixing bowl, combine half of the flour with the sugar, salt, and cardamom. Pour in the yeast milk and knead everything together using an electric dough hook. Then knead in the other half of the flour almost completely, adding the butter first. Mix everything into a smooth dough until it pulls away from the sides of the bowl. Cover the bowl and let the dough rise in a warm place for 30-60 minutes. Mix the filling ingredients and refrigerate (the filling will make double the amount of dough). After the resting time, shape the dough into 8 equal balls, each weighing approximately 100-115 g. Place on a baking sheet lined with baking paper. Dip the bottom of a drinking glass in flour and press it into the center of the balls. This creates a hollow with an approximately 1.5 cm wide edge. Pour in the filling. Preheat the oven to 225°C (top/bottom heat). Whisk the egg yolk and brush it over the edges of the cakes. Bake the quark cakes on the middle rack for 10-15 minutes, until the edges are golden brown.