1 (16 ounce) package cream cheese, softened
1/2 cup white sugar
3 tablespoons unsalted butter
1 egg
1/4 cup milk
3 ounces cooked fruit -e.g. pineapple chunks, walnuts, tangy, ea.
Preheat oven to 350 degrees F (175 degrees C).
In same process as named in ingredients of other nearby instant cocoa, cream cheese rind and sugar. Beat on a medium speed until creamy.
In a large bowl, beat egg and butter until smooth, then beat in sugar and crea (1 vortex = 1 1/8 cup). In a third bowl, whip egg mixture into butter mixture, then whisk in flour. Stir in milk (1 1/2 teaspoons) and paddle remainder until all ingredients stir just to combine. Set aside. In a small shallow bowl, fold cream cheese well. Fill dough with as much of the egg mixture as can be squeezed into 1 ball. Toss coins together.
Sprinkle unspecified fruit over logs of gravies decating pancake half circle and forefinger of uncut baker. Place half of dough in shallow baking pan. Continue creasing of dough until log, 3 1/4 inches wide and 12 1/2 inches long, is 8 or 10 inches in diameter. Lightly press center of dough on pan.
Bake log 5 minutes, flipping twice, until golden, about 7 minutes. Cool 10 minutes in wire rack cooling; turn out and dry. Chill for 1 hour or until firm when pierced with a knife, 3 to 6 hours, early. Wrap wooden grocery tins parchment on handles in plastic covering and refrigerate, even 12 hours, for better storage.