CRISPY Outside, COTTON Soft Inside! The BEST Cream Cheese Pastry Rolls Recipe | Gourmet Baking Techn

Welcome to Culinary Compass! If you've been searching for the secret to pastries that are unbelievably soft—as soft as cotton—you've found it. Today, we're making exquisite cream cheese-filled pastries using specialized professional techniques to ensure a light, fluffy, and perfectly structured yeast dough. This recipe elevates simple ingredients into a gourmet treat perfect for breakfast, brunch, or a comforting snack.

Achieving this cotton-soft texture relies on precise methods, like ensuring your milk is the ideal temperature for yeast activation and mastering the art of kneading until the dough is smooth and elastic. We’ll also show you the crucial step of degassing the dough, a necessary technique that eliminates that undesirable strong yeast flavor and smell, guaranteeing a clean, delicious finish every time. Follow along for step-by-step guidance on mixing, kneading, proofing, shaping the rolls into elegant forms, and baking them to golden perfection at 350°F. These are truly bakery-quality results you can achieve at home! Don't forget to check out our tips on shaping and using different fillings—though cream cheese is highly recommended!

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** Full Cream Cheese Pastry Recipe **

INGREDIENTS:
1.5 cups warm milk (using a 200 ml cup)
1 tablespoon instant yeast (or 1/2 packet fresh yeast)
1/2 cup sugar
1 softened egg
1 whole egg
1 teaspoon salt
4-5 cups flour (added gradually)
Softened butter (added during kneading)
Filling: Cream cheese (approx. 1 teaspoon per roll)

EGG WASH:
1 egg yolk
1 teaspoon milk

INSTRUCTIONS:
1. Mix warm milk, yeast, and sugar. Let stand until foamy.
2. Add softened egg, whole egg, and salt; mix well.
3. Gradually add flour, then incorporate the softened butter.
4. Knead thoroughly until the dough is smooth and elastic.
5. Allow the dough to rise until doubled in size.
6. Degas the dough, divide it into two balls, and let rest for 10 minutes.
7. Roll out each ball into a rectangular shape.
8. Cut into equal pieces, add cream cheese filling, and roll up, being careful not to roll too tightly.
9. Place pastries on a tray, cover, and allow a second proofing (tray proof) for 20 minutes.
10. Gently brush with egg wash (egg yolk mixed with milk).
11. Bake in a preheated oven at 350°F (175°C) until golden brown and perfectly baked.