Resing Weyder Schöner Recipe

Warm the milk to about 105–110°F (warm to the touch but not hot). Stir in 1 tablespoon of the sugar and the active dry yeast. Let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour, remaining 2 tablespoons sugar, and salt.

Melt the butter and allow it to cool slightly. Add the melted butter, 2 large eggs, and the foamy yeast-milk mixture to the dry ingredients.

Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add warm milk 1 teaspoon at a time.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

While the dough rises, soak the raisins or currants in 2 tablespoons rum or hot water for 10–15 minutes, then drain and pat dry.

In a medium bowl, combine the ricotta, softened cream cheese, powdered sugar, vanilla extract, lemon zest, and ground cinnamon. Mix until smooth and spreadable. Fold in the soaked raisins or currants if using. Taste and adjust sweetness or cinnamon if desired.

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 16 inches and about 1/4-inch thick.

Spread the ricotta filling evenly over the rolled dough, leaving a 1/2-inch border around the edges. Starting from a long edge, tightly roll the dough into a log, sealing the seam by pinching the dough together.

With the seam side down, using a sharp knife or bench scraper, divide the log into 12 equal pieces (about 1–1¼ inches each). Arrange the pieces cut-side up in a buttered 9x13-inch baking pan or in a circular pattern in a round pan, spacing them slightly apart for a pull-apart effect.

Cover the pan loosely and let the rolls rise for 30–45 minutes until puffy and nearly doubled.

Preheat the oven to 350°F (175°C). Brush the tops gently with the beaten egg wash and bake on the middle rack for 22–28 minutes, until golden brown and the centers are set. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and brush immediately with 1 tablespoon melted butter. Let cool in the pan for 10–15 minutes before glazing.

Make the glaze by whisking together the confectioners' sugar, milk or cream, and fresh lemon juice until smooth and pourable. Add more milk 1/4 teaspoon at a time if needed to reach desired consistency.

Drizzle or spread the glaze over the warm rolls. Let set 10 minutes. Serve warm or at room temperature. Store any leftovers covered in the refrigerator up to 3 days; rewarm gently before serving.