Chocolate, fig jam and farmer’s cheese-filled roll

Name: Chocolate, fig jam and farmer’s cheese-filled roll
Ingredients: 1 kg flour; 50 g fresh yeast; 200 ml milk; 200 g butter; 4 tablespoons sugar; 2 eggs; 2 sachets vanilla sugar; 200 g dark chocolate; 250 g fig jam; 500 g farmer’s cheese

Dessert - Chocolate, fig jam and farmer’s cheese-filled roll by Lucretia B. - Recipia

The chocolate, fig jam and farmer’s cheese-filled roll starts with a soft dough that rises for an hour. It browns on the outside in the oven, and the slices show swirls with different fillings. I cut it into thicker slices so you can see clearly what filling each one has. Preparation: 30 minutes. Cook time: 30 minutes. Rest: 70 minutes. Total time: 130 minutes. Servings: 16. About 500 kcal and 12 g protein per serving.

Ingredients

1 kg flour
50 g fresh yeast
200 ml milk
200 g butter
4 tablespoons sugar
2 eggs
2 sachets vanilla sugar
200 g dark chocolate
250 g fig jam
500 g farmer’s cheese

Preparation

1. Heat the milk with the butter until the butter melts, then let the mixture cool until lukewarm. Mash the yeast with 1 teaspoon of the 4 tablespoons of sugar, 50 ml of the milk and 2 tablespoons of flour. Leave it for 10 minutes, until foamy. 2. Put the flour in a bowl and add the yeast mixture, the milk and butter, and the remaining sugar. Knead until you have a soft dough, cover it and leave it to rise for 1 hour, until it has increased in volume. 3. Divide the dough into four and roll each piece out into a sheet. Fill one with chopped chocolate, one with fig jam and two with the cheese mixed with the eggs and vanilla sugar, then roll them up. 4. Place the rolls on a baking sheet lined with parchment paper. Bake for 30 minutes at 200°C, until browned.

Notes

The spiral in the slices is reminiscent of cozonac, a Romanian sweet bread, but here each roll can have a different filling. Serve them with black tea, especially while the dough is still slightly warm. The dough and farmer’s cheese contain gluten, dairy and eggs. You can replace the fig jam with 250 g of thick plum jam. Choose one that stays on a spoon, not a very runny one, as it may leak when you roll up the dough. Well-drained farmer’s cheese keeps the filling together better; if you can see whey, leave it in a sieve for a little while. Rolling out the dough is the step we’re most likely to rush, but work with the sheets one at a time and sprinkle a little flour on the counter if they stick. For thicker rolls, leave space between them on the baking sheet, as the dough will rise more as it bakes. Keep the slices covered in the fridge and eat them within 3 days.