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Sweet Cream Cheese and Chocolate Filled Challah Rolls or Buns
Posted By elizabeth On May 2, 2010 @ 2:00 am In Yom Tov | 4 Comments
(Pareve or Dairy)
From my friend Audi Weitz
5 pounds sifted flour (sometimes need to add 2 or 3 more cups)
1 cup sugar
4 packets Rapid Rise yeast
2 tablespoons salt
5 cups warm water
1/2 cup oil
1 (8 ounce) container of plain tofutti cream cheese, or cream cheese
½ cup sugar
1/3 cup cocoa
1 cup chocolate chips
Put 5 cups of flour in mixer. Add yeast, sugar, and salt. Mix in water, oil and eggs. Mix until well combined and it has no lumps. Add remaining flour one cup at a time. Knead in the mixer for 12 minutes.
Let dough sit in a warm place for 45 minutes to 1 hour. The dough should have at least doubled in size. Punch down dough.
Preheat the oven to 350 degrees.
Separate the dough into two large pieces and roll out each piece of dough by hand very flat.
Spread tofutti cream cheese relatively thick in the center of each piece, leaving about a 1 inch border on all sides (use ½ tofutti for each piece). It does not need to be even or perfect as it gets melted when cooked. need to be even
Generously sprinkle the sugar and cocoa on top of the cream cheese on each piece, using ½ of the sugar and cocoa for each piece.
Toss the chocolate chips on top of the sugar/cocoa layer.
Roll as tightly as possible.
Slice into 1” wide pieces and place on a baking sheet and bake for about 20 minutes.
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