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Dairy
Easy
2 Hours, 30 Minutes
Diets 
2 ounces yeast
1/2 cup water
2 pounds whipped butter
2 pounds sour cream
2 cups milk
1/2 teaspoon salt
3 tablespoons Gefen Vanilla Sugar
4 egg yolks
1 and 1/2 cups sugar
5 pounds Mishpacha Flour
4 (8-ounce) tubs whipped cream cheese
2 cups sugar
1 tablespoon Gefen Vanilla Sugar
2 tablespoons grated lemon rind
4 egg whites
20 ounces cream cheese
2 and 1/2 cups farmer cheese
1/4 pound butter
2 and 1/2 cups sugar
5 tablespoons sour cream
5 egg yolks
2 teaspoons orange rind
2 tablespoons Gefen Vanilla Sugar
16 ounces sour cream
2 cups Gefen Cocoa
4 cups sugar
1 pound butter, melted
1 tablespoon Gefen Vanilla Sugar
1 pound confection sugar
Dissolve yeast in warm water. Combine rest of ingredients to form soft dough. Let dough ingredients rise for 50 minutes.
Divide into eight parts. Working with one part at a time, roll out to 1/4-inch-thickness.
Combine ingredients for any one of the fillings. Divide into eight parts.
Spread one part of filling over dough. Roll up, jelly roll fashion. Repeat with remaining dough.
Freeze for 30 to 40 minutes until firm but not solid.
Cut into half-inch slices. Place onto baking sheet face up. Bake at 375 degrees Fahrenheit for 20 minutes.
Optional: Combine three tablespoons confection sugar with one tablespoon water. Drizzle over baked buns.
Blend until very smooth.
Combine all ingredients.
Mix cocoa and sugar.
Spread sour cream onto dough, sprinkle liberally with cocoa and sugar.
Mix vanilla and confection sugar.
Spread butter onto dough, sprinkle liberally with sugar.
Photography by Peri Photography
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