Reoled Berlin Recipe
Make Reoled Berlin Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Dough
For the Filling
For the Topping
Method
For the Dough
- 1
Activate Yeast
In a small bowl, combine warm milk (110°F/43°C), sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center.
- 3
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for 1-1.5 hours, or until doubled in size.
For the Filling
- 6
Prepare Filling
In a mixing bowl, combine cream cheese, powdered sugar, vanilla extract, and lemon zest. Beat until smooth and creamy.
Assemble and Bake
- 7
Shape the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 1/2 inch thick).
- 8
Add Filling
Spread the cream cheese filling evenly over the dough, leaving a small border.
- 9
Roll and Cut
Starting from one long side, roll the dough tightly into a log. Slice the log into 12 equal pieces.
- 10
Second Rise
Place the rolls in a greased baking dish, cover, and let them rise for another 30-40 minutes.
- 11
Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
For the Topping
- 12
Prepare Glaze
In a small bowl, mix powdered sugar and milk until smooth. Drizzle over the warm rolls.
