Karelian Cheese-Filled Buns (Rahkapiirakat)

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Rahka is a fresh milk cheese somewhat similar to ricotta. These buns are served with coffee or as a dessert after a simple meal, such as a hearty soup. Buns made the same way are also filled with fresh blueberries.

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  • 12

Ingredients

  • FILLING:
  • 1 package active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1/2 cup milk, scalded and cooled to lukewarm
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon freshly ground cardamom
  • 1/4 cup golden raisins
  • 1/2 teaspoon salt
  • 1/4 cup softened butter
  • 2 1/2 cups all-purpose flour
  • 1/2 cup ricotta cheese
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • grated rind of 1 lemon
  • 1/4 cup raisins
  • 1 egg 1 teaspoon vanilla
  • GLAZE:
  • 1 slightly beaten egg
  • 2 tablespoons milk
  • BLUEBERRY FILLING VARIATION:
  • 1 pint fresh blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar

Preparation

Step 1

In a large mixing bowl, dissolve the yeast in the water; add the milk. Let stand for 5 minutes. Add the egg, sugar, cardamom, raisins and salt. Add the butter and 1 cup of the flour; beat until smooth and satiny. Gradually add the remaining flour, mising until the dough is smooth and satiny, not quite stiff enough to knead. Cover and let rise 1 to 2 nours until doubled.

Meanwhile, combine the cheese, sugar, lemon juice, lemon rind, raisins, egg and vanilla.

Dust the risen dough with flour. Shape into a ball, dusting with flour, lightly, if necessary, to prevent stickiness.

Lightly oil a work surface. Turn the dough onto the work surface and divide into 12 parts.

Cover a baking sheet with parchment. Roll the dough into smooth balls and place on the baking sheet with the smooth side up. Let rise until puffy, 45 minutes to 1 hour. With a floured glass, press an indentation into the center of each piece of dough, leaving a rounded edge on each ball.

Preheat the oven to 400 degrees.

Spoon the filling into the center of each bun. Beat the egg and milk to make a glaze and brush the edges of the pastries with the mixture. Bake for 10 to 15 minutes or until golden brown.


To make the blueberry variation, combine the blueberries, cornstarch and sugar. Spoon the filling into the pastries, and continue with the recipe.

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