Ingredients
Servings: 24 small cakes or Two 12-inch round cakes
Dough:
1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce)
1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
½ cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening (1 stick/4 ounces)
2 large eggs
6 tbsp granulated sugar
1 tsp table salt
1 tsp grated lemon zest and/or ½ tsp ground mace or nutmeg (optional)
About 4 cups unbleached all-purpose or bread flour
Egg Wash:
1 large egg, beaten
1 tsp cream, milk, or water
Cheese Topping:
16 oz. farmer cheese or cream cheese, softened; or 10 ounces farmer cheese and 6 ounces softened cream cheese
1/2 cup granulated sugar or more to taste (3.5 ounces)
2 large egg yolks
2 tbsp all-purpose flour (optional)
1 tsp vanilla extract, 1 teaspoon grated lemon zest, ½ tsp ground cinnamon, or ½ tsp grated nutmeg
Poppy Seed Topping:
2 cups poppy seeds
1 cup milk or water
1 1/2 cups granulated sugar
1 tbsp fresh lemon juice or 3 tbsp unsalted butter
Pinch of salt
1 tsp grated lemon zest (optional)
Prune Topping:
2 cups poppy seeds
1 cup milk or water
1 1/2 cups granulated sugar
1 tbsp lemon juice or prune juice
1/2 tsp ground cinnamon
1/8 tsp ground cloves (optional)
Apricot Topping:
2 cups dried apricots
1 cup orange juice (or 1 cup water and 1 tbsp lemon juice)
1/2 cup granulated sugar, light br
Preparation
