"Everybody loves the Ferdinand rolls. They are easy to make, soft and sweet with a touch of raspberry-sour taste. You can play with the tastes by using other types of berries or fruits."

---

---

Ingredients for the dough:
350g flour
100 ml milk
3 egg yolks
½ fresh yeast cake (21g)
½ teaspoon salt
1 teaspoon sugar
 
Ingredients for the filling:
50 g softened butter
275 g cottage cheese/quark/curd cheese
1 egg yolk
100 g sugar
½ cup sour cream
2 spoons semolina
1 pack raspberries (250 g)
 
Ingredients for the topping:
 300 ml milk
vanilla seeds
 
also:
caster sugar
butter for greasing

---

​Method:

• Sift the flour onto a clean working surface, make a well in the middle and pour in the warm milk (warm, not hot!). Crumble the fresh yeast into the milk, add sugar and wait till the yeast activates. When yeast begins to foam, add salt and the rest of the ingredients around the edges of the flour. Bring everything together to form a soft and elastic dough.
• There is no need to let the dough rise, just roll it out on the flour dusted surface to the size around 25 x 80 cm. Coat the dough with butter.
• In a bowl mix the ingredients (except for the raspberries) for the filling with an electric mixer and spread the filling over the dough.
• Now place the raspberries over the filling.
• Roll the dough lengthways to form a roll. Slice it into 5 cm wide pieces.
• Place the rolls into a greased or with a baking paper lined pan.
• Let the rolls to rest and rise for 30 minutes.
• Bake the Ferdinand rolls in a preheated over at 180°C for around 25-30 minutes.
• In a smaller pan mix milk and vanilla seeds. Bring it to a boil.
• When the rolls are baked pour the milk mixture over them.
• Leave the rolls to rest in a still hot oven for 15 minutes.
• After that time cover them with a cloth and leave them to cool down.
• When completely cooled, sprinkle them with caster sugar.

---

---