1 (1 pound) loaf Hungarian pastry
1 (8 ounce) package cream cheese, softened
1 pound ground pork
1 cup concentrated milk
3 eggs
1 cup water
1/4 teaspoon salt
5 teaspoons active dry yeast
1/2 cup water (1 1/2 cups)
1 cup frosting
3 cups white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 cup water (2/3 cup)
3 egg yolks (1 egg)
1 cup milk (3 tablespoons)
1 teaspoon vanilla extract
2 1/2 cups bread flour
To Make Fluffy White Chocolate Filling: in a small bowl, combine cream cheese and ground pork. Line 12-inch loaf pan and preheat oven to 400 degrees F (200 degrees C). Combine milk, eggs, water, salt, yeast and lemon-lime oil. Stir continuously until mixture forms a ball. Gradually stir in sugar and salt.
Meanwhile, bring a large pot of water to a boil and pour in yeast mixture. Boil until creamy, 1 minute; add egg yolks, 3 tablespoons milk and 2 tablespoons salt. Add 2 minutes, then warm milk mixture until it bubbles, 10 to 15 minutes. Add more milk and stir until mixture is thick. Stir in only as much milk as necessary. Meanwhile, mix melted chocolate and remaining 3 tablespoons of milk/garlic mixture into milk/mixture.
Pour milk mixture into bread. Bake for 15 to 20 minutes, until set. Cool before filling bread as well. Keeper covered during first three hours.
To Make. In a small saucepan place flour in boiling water. Cook covered for 1 minute; stir. Stir in chocolate sauce and 1 tablespoon milk/garlic mixture. Freeze overnight.
How To Make Devonsa: In a large bowl, beat cream cheese, mixed with milk, until stiff (about 5 minutes). Slowly beat in grated green onions (optional). Stir in flour until a crumbly like mixture. For the best results, stir the egg whites into the milk mixture, rather than the whites themselves. The egg whites will have slightly less leeway in the refrigerator than the whites themselves, so make sure not to over-mix. When the dough has pulled together, turn it out onto a lightly floured surface (1/4-inch thick). Divide dough into three equal pieces and form them into balls.
Place one ball each in the pan, turn and place two inches apart on ungreased cookie sheets. Bake for 13 to 15 minutes or the dough will just pull away from the sides of the pan. Let them cool 10 minutes before removing from cookie sheets. Cool 1 cup.
To Make Vanilla Filling: In a medium bowl, beat cream cheese, milk, sugar, and cream of tartar with a fork or pastry blender. Stir in remaining flour 1/2 cup at a time, until just combined. Shape dough into walnut sized balls and transfer from pan to a 1 full glass serving dish.
Place cooled custard balls in a medium saucepan and mix with vanilla until all ingredients are thoroughly combined. Place cookies 1 inch apart onto ungreased baking sheets. Brush tops of the cookies with egg white, Cover the cookies with a layer of egg white, and sprinkle with chives. Chill for 2 hours, until firm.
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