Sweet Cheese and Raisin Pastries (Poale-n brau) from Jo Cooks
Showing 6 out of 12 Steps
After the dough has doubled in size, roll it out in a long rectangular so that it's about ¼ inch in thickness. Using a pastry cutter cut it into squares that are 3' x 3'.
Preheat oven to 350 F degrees.
While the dough is rising, we can make the cheese mixture. In a medium bowl, add the ricotta cheese, raisins, remaining sugar, 1 egg, remaining lemon zest and mix it all together. Place the cheese mixture in the fridge while the dough is rising.
Place the dough in an oiled bowl, cover it up with a clean towel, or plastic wrap and let it double in size, in a warm place.
Add the oil, ½ cup sugar, 2 eggs and half the lemon zest to the well. Using your hands mix everything together and continue kneading the dough for about 10 minutes.
In a big bowl, add the flour and form a well in the middle. Crumble up the fresh yeast and add it in the well. Pour the water over the yeast and stir it up until the yeast dissolves.