Raisin and Cream Cheese Rolls

• 170 grams Bread (strong) flour
• 30 grams Cake flour
• 10 grams Skim milk powder
• 15 grams Sugar
• 3 1/2 grams Salt
• 2 1/2 grams Dry yeast
• 25 grams Egg
• 110 grams Water
• 15 grams Unsalted butter, or margarine for baking
• 30 grams Raisins
• 40 grams Cream cheese (2 small packets)
• 20 grams Unsalted butter
• 20 grams Granulated sugar or regular white sugar
• 1 dash, (to taste) to add fragrance Rum or rum essence (optional)
• 1 optional, (as needed) Powdered sugar to finish
• 1 optional, (as needed) Egg glaze to finish

1. Let a bread machine make the dough.
2. 5 to 6 minutes into the program, add the butter or margarine.
3. When the dough is done (1st rising completed), take it out of the machine, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
4. I used 2 pieces of Kiri cream cheese.
5. Have the butter and cream cheese at room temperature.
6. Chop up the raisins in a food processor.
7. Add the cheese, butter, and sugar and process to mix.
8. If you don't have a food processor, chop up the raisins finely, and mix them well with the butter and cream cheese.
9. You can add some rum or rum essence if you would like.
10. This is how the cream filling looks when mixed.
11. It's very soft so chill it in the refrigerator (if the temperature in the room is warm).
12. Roll the dough out to about 20 x 30cm.
13. Spread the step 5 filling over the whole dough.
14. Decide where the center point is, and roll up both sides towards the center.
15. It will look like this.
16. If the filling is soft, it's hard to cut the dough, but if you get any on your knife just wipe it off cleanly between cuts.
17. See step 17.
18. Cut into 8 pieces.
19. Put the pieces in aluminium cups, and leave at 35-40C until doubled in bulk (2nd rising).
20. Preheat the oven to 200C.
21. When the rolls have finished rising, brush the tops with egg wash if you like.
22. They'll get burned easier if you do glaze them, so be careful.
23. Lower the oven temperature to 180C and bake for about 15 minutes.
24. Please adjust the rising and baking time depending on your oven.
25. The center part will rise up like this, adding character and cuteness to the rolls.
26. If you don't want it to stick out, press down on the centers lightly in step 11.
27. Optionally, dust with powdered sugar.
28. Tip: If you wrap the dough with sewing thread and pull, you can cut it very cleanly.
29. If the filling is soft, chill it before spreading it on the dough.

bread, flour, milk powder, sugar, salt, yeast, egg, water, butter, raisins, cream cheese, butter, sugar, rum, sugar, egg

Taken from cookpad.com/us/recipes/144161-raisin-and-cream-cheese-rolls (may not work)