This post has a story, and the story is about my mum. You see, we as a family (translation: my mum) have been making these “Cheese Buns” for forever. In fact, back in the day, we has a stand at the Orono (Maine) Town Festival and boy, were these danishes popular. So what are “Cheese Buns”? They are actually what would be called Süße Quarkbrötchen in German: brioche-style sweet, soft buns, with a creamy, lemony filling. In Germany, there is a type of fresh cheese called Quark. Quark is like yogurt, but not, like cream cheese but not. You can find Quark in the U.S. but it is pretty hard to find (check the deli case), so the closest thing you might find in the US, that I have found at least, is “farmer’s cheese” (also available in the deli case, by the artisan cheeses). My mum used to actually make it herself. In this recipe, I use cream cheese mixed with quark, but you can also use a bit of sour cream. Any which way, they are a “family recipe” and one of my favorite childhood things. There are raisins — I know, I know, highly controversial in baked goods — but they are optional so omit them if you are anti-raisin. 🙂
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