Home » Pastries, cookies and sweets » Sweet bread » Sweet ricotta and apricot rolls

Sweet ricotta and apricot rolls

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Dough ingredients:

  • 1 kg flour
  • 130 g sugar
  • 42 g fresh yeast (14g dry)
  • 500 ml milk
  • 150 g butter
  • 2 eggs
  • 2  tsp salt

Mix all ingredients and knead 10 minutes to obtain a smooth and soft dough.

Let rise until doubles in bulk.

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In the meantime prepare the filling/s.

I prepared 3 fillings:

Walnut filling:

  • 100 g butter
  • 100 g hazelnuts/walnuts
  • 100 g raisins
  • 80 g sugar
  • orange & lemon zest
  • milk

Mix all the ingredients in a pan, ever medium heat, add milk to obtain a thick paste(pudding like)

Ricotta filling:

  • 250 g ricotta
  • 30 g butter, softened
  • 50 g sugar
  • 1 egg yolk
  • 20 g cornflour
  • a handful of raisins/cranberries
  • vanilla
  • 9 halves apricots

Combine all the ingredients, except apricots.

2

Cinnamon filling:

  • 40 g butter
  • 130 g sugar
  • 2-3 Tbs cinnamon

Mix the sugar and cinnamon.

  • egg wash, for brushing

After the first rise, divide dough in 3 parts.

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1) Pat one dough part in a rectangle, spread the walnut filling

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You can spread filling on a third of a dough sheet (the middle stripe). Cover the filling with the top part of the dough sheet, and then with the bottom one.

Fold in 3:

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Cut stripes, twist and arrange them on a baking tray. Brush with egg wash. Cover and let rise until doubles in volume.

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2) Roll second dough part in a sheet, cut 9 (~8 cm diameter) circles.

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Divide rest of dough in 18 parts, roll balls, then form logs (~22 cm long) and braid them 2 by 2.

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Brush with egg whites the circle, arrange a braid on the edge, fill with ricotta mixture and place an apricot on top. Cover and allow to rise until doubled in volume.

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3) Pat the 3rd dough part in a rectangle, brush with butter , sprinkle sugar, roll a log, then cut 7 cm wide slices.

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Cut again each, on middle, not to reach the bottom.

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Brush with egg wash, cover and let rise until doubles in volume.

Bake for 20 minutes at 200°C.

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