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1
Let a bread machine make the dough.
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2
5 to 6 minutes into the program, add the butter or margarine.
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3
When the dough is done (1st rising completed), take it out of the machine, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
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4
I used 2 pieces of Kiri cream cheese.
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5
Have the butter and cream cheese at room temperature.
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6
Chop up the raisins in a food processor.
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7
Add the cheese, butter, and sugar and process to mix.
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8
If you don't have a food processor, chop up the raisins finely, and mix them well with the butter and cream cheese.
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9
You can add some rum or rum essence if you would like.
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10
This is how the cream filling looks when mixed.
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11
It's very soft so chill it in the refrigerator (if the temperature in the room is warm).
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12
Roll the dough out to about 20 x 30cm.
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13
Spread the step 5 filling over the whole dough.
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14
Decide where the center point is, and roll up both sides towards the center.
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15
It will look like this.
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16
If the filling is soft, it's hard to cut the dough, but if you get any on your knife just wipe it off cleanly between cuts.
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17
See step 17.
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18
Cut into 8 pieces.
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19
Put the pieces in aluminium cups, and leave at 35-40C until doubled in bulk (2nd rising).
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20
Preheat the oven to 200C.
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21
When the rolls have finished rising, brush the tops with egg wash if you like.
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22
They'll get burned easier if you do glaze them, so be careful.
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23
Lower the oven temperature to 180C and bake for about 15 minutes.
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24
Please adjust the rising and baking time depending on your oven.
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25
The center part will rise up like this, adding character and cuteness to the rolls.
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26
If you don't want it to stick out, press down on the centers lightly in step 11.
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27
Optionally, dust with powdered sugar.
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28
Tip: If you wrap the dough with sewing thread and pull, you can cut it very cleanly.
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29
If the filling is soft, chill it before spreading it on the dough.
