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4 ounces cream cheese, softened
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¼ cup unsalted butter, softened
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1½ cups powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons heavy cream or milk (for consistency)
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Pinch of salt
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, warm the milk until it’s just slightly warmer than body temperature (about 110°F). Stir in the sugar and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy and bubbly — a sign the yeast is alive and ready to use.
If the yeast doesn’t foam, discard it and start again with fresh yeast.
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Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, egg, egg yolk, vanilla extract, cocoa powder, and red food coloring. Whisk until smooth and evenly colored.
Pour in the activated yeast mixture and mix well.
Step 3: Form the Dough
Add the flour and salt gradually to the wet mixture, stirring with a wooden spoon or dough hook until the dough starts to form. Once it begins to pull away from the bowl, transfer it to a lightly floured surface.
Knead for 8–10 minutes until the dough is soft, elastic, and slightly tacky (but not sticky). If it’s too sticky, add a tablespoon of flour at a time.
The red color should be vibrant and consistent throughout the dough.
Step 4: First Rise
Form the dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
Step 5: Prepare the Filling
See more on the next page to continue reading →
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