Hi, Norm! Please look at this ...
I've taken your coffee cake dough formula and scaled it down, added your streusel topping formula and a cheese filling recipe I've used before. I am planning to make Cheese Pockets tomorrow to test the formula and make adjustments to my taste and so the dough, filling and streusel quantities more or less match up (which they probably don't now).
Please look at my "work in progress" and let me know if you see any missunderstandings or just dumb mistakes on my part. For example, should the dough be proofed at all between dividing the dough and making up the pastries? I wasn't certain as to proofing at that point, after making up the pastries but before baking, or both.
Anyway, here's what I'm going to try:
Coffee Cake Dough (Formula thanks to Norm)
Sugar 4 oz (1/2 cup)
Sea Salt 1/4 oz (1 1/2 tsp, or table salt 1 tsp)
Milk Powder (skim) 1 oz (3 T)
Butter or Shortening 4 oz (8 T or 1/2 cup)
Egg yolk 1 oz (about 1 egg yolk)
Egg white 3 oz (about 2 egg whites)
Yeast (fresh) 1 1/4 oz (or 3 3/4 tsp instant yeast = 0.4 oz)
Water 4 oz (1/2 cup)
Vanilla 1/4 oz (2/3 tsp)
Cardamom 1/16 oz (1/2 tsp)
Cake Flour 4 oz (7/8 cup)
Bread Flour 13 oz (2 3/4 cups)
Hoop cheese or Farmer's cheese 12 oz
Sour Cream 1/3 cup
Sugar 2 T
Flour 2 T
Egg 1 large
Zest of 1/2 lemon, finely grated
Mix all ingredients well. Refrigerate until needed, up to 24 hours.
Beat 1 egg with 1 T water
Sugar (all white, or part brown) 2 oz (4 T)
Butter 2 oz (4 T)
All purpose flour 4 oz
(Optional: honey, cinnamon)
1. Cream the sugar and butter.
2. Add the flour and mix with your fingers, rubbing the ingredients, or in a food processor to a coarse crumb.
Mixing and Fermenting the Dough
1. Mix the sugar, salt and milk powder to a paste.
2. Add the eggs and stir.
3. If using powdered yeast, mix it with part of the water. If using cake yeast, crumble it in with the flour.
4. Add the water (the part without the yeast, if using powdered yeast, otherwise all of it), cardamom and vanilla.
5. Add the flour. (If using powdered yeast, add the yeast-water now. If using cake yeast, crumble it on top of the flour now.)
6. Mix well into a smooth, soft dough.
7. Cover the dough and let it rise to double size.
8. Punch down the dough, and allow it to rest 10-20 minutes.
Making up the Pastries
1. Divide the dough into 4 oz pieces and roll each into a ball.
2. Place dough pieces on a sheet pan and cover.
3. Take each dough piece and press the middle with a round, hard object such as the bottom of a 1 cup canning jar to form a depression in the center.
4. Stretch each piece into a square, 4 inches on a side. .
5. Place about 1 T of cheese filling in the center of each piece.
6. Take each corner of the square pieces and fold 3/4 of the way to the center, pinching the adjacent edges of the folded dough together to seal the seams. (See Note)
7. Cover and allow to rise to 3/4 double.
8. Brush the top dough of each pastry with egg wash. Do not get egg wash on the exposed cheese filling.
9. Sprinkle streusel over each pastry.
1. Preheat oven to 350F.
2. Bake pasties on parchment lined sheet pan until golden brown. (20-40 minutes)
3. When pastries are cooled a little, sift confectioner's sugar over each.
Note: The pastries can be refrigerated overnight or frozen at this point. If refrigerated, allow them to rise at room temperature to 3/4 double, and proceed as above. If frozen, thaw at room temperature, allow to rise to 3/4 double, and proceed as above.
What's the verdict?