Very tasty yeast roll stuffed with ricotta and cranberries.
For 2 rolls:
540 g of wheat flour
20 g fresh yeast
80 g of sugar
250 g milk
2 eggs
80 g of butter (room temperature)
a pinch of salt
Filling:
500 g ricotta (you can take the cottage cheese)
2 eggs
sugar to taste
vanilla extract or vanilla sugar
80 g of cranberry
40 ml of orange juice or apple juice
For lubrication:
yolk + some milk
for glaze:
1 tbsp. powdered sugar
3-4 tablespoons water
Mix together until glaze formation.
Preparation of the dough:
In the bowl of the mixer we sift flour, yeast, sugar, eggs, milk, salt.
We mix in 5 minutes.
Add the butter and stir for another 3 minutes until smooth, soft dough.
Roll into the bowl. Sprinkle the bowl with flour, shift the dough.
Cover with a film and in a warm place for 1 hour or until the dough increases by two.
Preparation of the filling:
Mix ricotta, eggs, sugar, vanilla together.
If the mass is obtained by liquid we add 1 tbsp of starch.
Add the cranberry and mix.
Wash the cranberries and pour juice aside.
Forming and baking:
Dough the dough, divided into 2 parts.
Roll into a rectangle with a thickness of 5 mm.
Lubricate the curd filling (dividing it into 2 rolls).
Screw into a roll and cut with a sharp knife, leaving one end not cut.
Twist together, fix the ends.
Transfer to the form and leave for 30 minutes in a warm place with a towel.
Heat the oven to 180 degrees.
Lubricate the rolls with yolk.
Bake for 30 minutes or until golden brown.
Get out of the oven and glaze and leave to cool.
by prescription of Mrs. Dorothy.
The article is based on materials .
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