Preparation:
1. Melt the butter briefly in the microwave.
Simply put the flour in a bowl and make a well in the middle. Then mix the yeast with some of the sugar and the lukewarm water. Place in the well and stir a little into the flour.
2. Now add the remaining sugar, salt, butter, sour cream and egg yolk and knead into a dough. You may need a little more water; it should be a smooth dough that you knead briefly and then place in a lightly floured bowl. Cover and let rise in a warm place for 60-90 minutes; it should have doubled in size.
3. When this is ready, make the filling by mixing the cream cheese with the butter, sugar, salt, vanilla extract, flour and egg.
Mix the jam with the flour in another bowl.
4. Then divide the dough into two equal parts. You put one back in the bowl and cover it. Roll out the other into a rectangle measuring 26 × 39 cm and put half of the jam in the middle. Then spread it lengthwise in a strip about 10 cm wide.
5. Now spread half of the cream cheese filling on these strips of jam. Fold the dough inwards at the bottom and top by about 2 cm. Now go to the long side of the dough and cut it into 2cm wide strips. But don’t cut all the way to the filling, leave about 1.5 cm there. Then do the same on the other side and then place the strips alternately over the filling.
6. Then use a cake server to place the dough on a baking tray that has been lined with baking paper. Cover the dough with a damp cloth and let it rise for another hour or until its volume has increased significantly.
7. In the meantime, preheat the oven to 180° degrees.
Then you whisk the egg white with the water and brush it onto the dough. Sprinkle it with granulated sugar and bake it for 30-35 minutes. It should be golden brown in color. Finally, remove and let cool completely on a wire rack. Do exactly the same thing with the other half of the dough.
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