Filled Recipe
Make Filled Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finishing
Method
Dough
- 1
Activate yeast and mix wet ingredients
Warm the milk to about 105–115°F (warm to the touch). In a small bowl, stir the warm milk with 1 tsp of the sugar and the active dry yeast. Let sit 5–8 minutes until foamy. In a large mixing bowl, whisk together the melted butter, remaining sugar, and the egg until combined.
- 2
Combine dry and wet
In the large mixing bowl with butter and egg, add the foamy yeast mixture. Gradually add the flour and salt, stirring with a wooden spoon or using a stand mixer fitted with a dough hook on low speed until a shaggy dough forms.
- 3
Knead the dough
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in the stand mixer for 4–5 minutes). Add small additional teaspoons of flour only if the dough is excessively sticky; it should be soft and slightly tacky.
- 4
First rise
Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
Filling
- 5
Prepare cream cheese filling
While the dough is rising, beat the room-temperature cream cheese in a bowl until smooth. Add the powdered sugar, vanilla extract, and lemon zest and beat until completely combined and fluffy. If using jam/compote as a second element, keep it in a small bowl ready for assembly.
Assemble & Bake
- 6
Shape and fill
After the dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll the dough into a 12x10 inch rectangle about 1/4 inch thick. Spoon the cream cheese mixture into a piping bag or use two spoons. Pipe or spoon 1–2 tablespoon mounds of cream cheese filling spaced evenly (about 2 inches apart) across the dough. If using jam, add a small 1/2 teaspoon of jam on top of each cream cheese mound or alternate mounds with jam alone.
- 7
Fold and cut
Fold the dough over the filling lengthwise to cover the mounds, pressing gently between mounds to seal. Using a sharp knife or bench scraper, cut individual portions (about 2–3 inches wide) to form filled parcels. Alternatively, you can fold and pinch into filled buns by bringing dough edges together over each mound and sealing well.
- 8
Second rise
Place the filled pieces seam-side down on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a towel and let rise for 25–30 minutes until puffy.
- 9
- 10
Cool and finish
Remove from the oven and transfer to a wire rack. Let cool for 10–15 minutes. If desired, dust with the reserved powdered sugar before serving. Serve warm or at room temperature.