To prepare these delicious jam rolls, we start by activating the yeast. In a large bowl, we pour in the warm milk, add the fresh yeast, one tablespoon of sugar, and one tablespoon of flour. We mix these ingredients with a spatula or a wooden spoon, ensuring that the yeast dissolves completely. We cover the bowl with a clean towel and let it rise for about 30 minutes, until the mixture becomes frothy and doubles in volume.
Meanwhile, in another bowl, we add the remaining flour, the rest of the sugar, the grated lemon peel, the vanilla essence, and the risen yeast mixture. We mix the dry ingredients with a spatula to incorporate them evenly. Then, we add the beaten eggs, salt, and oil. We start kneading the dough with our hands until it becomes elastic and homogeneous. We cover the bowl again and let the dough rise for two hours in a warm place until it doubles in volume.
After the dough has risen, we take it out of the bowl and divide it into 8 equal pieces. Each piece is rolled out slightly on a floured surface, being careful not to make them too thin. We spread each sheet with soft butter and sprinkle sugar over it, then repeat the process for all 8 sheets, leaving the last sheet unbuttered.
Once we finish preparing the sheets, we take the last sheet and roll it out into a large shape, about 0.5 cm thick. We cut it into squares or rectangles, depending on preference. On each square, we place a tablespoon of jam, then carefully roll them up to form beautiful rolls. We place the rolls in a baking tray lined with parchment paper, making sure to leave a little space between them to allow for expansion during baking.
We let the rolls rise for an hour, covering them lightly with a towel. After they have risen, we brush them with beaten egg for a beautiful golden color and sprinkle a little sugar on top for a crunchy effect. We preheat the oven to 180 degrees Celsius and bake the rolls for about 20 minutes or until they become golden and fluffy.
After taking them out of the oven, we let them cool slightly before enjoying them. These jam rolls are perfect alongside a cup of tea or coffee, bringing a touch of joy in every bite. Enjoy!
Meanwhile, in another bowl, we add the remaining flour, the rest of the sugar, the grated lemon peel, the vanilla essence, and the risen yeast mixture. We mix the dry ingredients with a spatula to incorporate them evenly. Then, we add the beaten eggs, salt, and oil. We start kneading the dough with our hands until it becomes elastic and homogeneous. We cover the bowl again and let the dough rise for two hours in a warm place until it doubles in volume.
After the dough has risen, we take it out of the bowl and divide it into 8 equal pieces. Each piece is rolled out slightly on a floured surface, being careful not to make them too thin. We spread each sheet with soft butter and sprinkle sugar over it, then repeat the process for all 8 sheets, leaving the last sheet unbuttered.
Once we finish preparing the sheets, we take the last sheet and roll it out into a large shape, about 0.5 cm thick. We cut it into squares or rectangles, depending on preference. On each square, we place a tablespoon of jam, then carefully roll them up to form beautiful rolls. We place the rolls in a baking tray lined with parchment paper, making sure to leave a little space between them to allow for expansion during baking.
We let the rolls rise for an hour, covering them lightly with a towel. After they have risen, we brush them with beaten egg for a beautiful golden color and sprinkle a little sugar on top for a crunchy effect. We preheat the oven to 180 degrees Celsius and bake the rolls for about 20 minutes or until they become golden and fluffy.
After taking them out of the oven, we let them cool slightly before enjoying them. These jam rolls are perfect alongside a cup of tea or coffee, bringing a touch of joy in every bite. Enjoy!
Ingredients
500 g flour, 20 g yeast, 250 ml milk, 60 g sugar, 3 tablespoons sunflower oil, a pinch of salt, 2 eggs, zest of 1 lemon, 1 teaspoon vanilla essence. Separately, 80 g soft butter, sugar, 1 egg for brushing.