Delicate, rich, melting in your mouth - yeast roll with jam. It is easy to prepare, eaten quickly, and by constantly changing the filling, you can get baked goods with new tastes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Recipes with the names "Yeast roll" are similar to each other. They are prepared in several stages: the dough is kneaded and infused, the filling is rolled out and applied, gently rolled into a roll and baked. However, each recipe stores its own tips and recommendations, following which, the desired result is obtained.
When you have jam at home, there is nothing easier than making a roll with it. It is important to use a thick jam for the filling, jam or jam, otherwise a very liquid will flow out of the roll. And the taste of the filling can be very different, which one you like best: strawberry, raspberry, apple, plum. Delicate, ruddy and well-baked dough will be accompanied by the addition of poppy seeds or nuts. In a word, if you have in stock a myriad of jars with a wide variety of jams, then you can pamper your family with homemade delicious pastries every day. Surely, after you yourself bake a roll with jam, loved ones will no longer want to use store products. And those who do not like to bother with making yeast dough can use a store-bought puff or make cottage cheese or biscuit dough.
- Caloric content per 100 g - 340 kcal.
- Servings - 1 roll
- Cooking time - 1.5 hours
Ingredients:
- Flour - 300 g
- Kefir - 100 ml
- Drinking water - 100 ml
- Dry yeast - 1.5 tsp
- Jam - 20 g Eggs - 1 pc.
- Sugar - 1 tablespoon
- Vegetable oil - 50 ml
Cooking yeast roll with jam:
1. Pour kefir and drinking water into a bowl, preheat them a little, to about 35 degrees. Stir until smooth.
2. Add yeast and sugar. Stir well again to completely dissolve the yeast. You can use fresh yeast instead of dry yeast. But in both cases, make sure that the temperature of the liquid is about 35 degrees. Because at a lower or higher temperature, the yeast will not work as it should.
3. Then add an egg and flour. It is advisable to sift the flour through a fine sieve so that it is enriched with oxygen.
4. Then pour in the vegetable oil and knead the dough until smooth. To make the roll tender, knead the dough for about 10 minutes. Leave it to come up for half an hour, cover it with a cotton towel in a draft-free room.
5. When the dough has increased in volume two to three times, knead it again and roll it out with a rolling pin into a thin layer about 5 mm thick. It is most convenient to do this directly on the parchment, on which you can then bake the roll.
6. Leave the dough to sit for 10 minutes to come back and apply the filling, spreading it all over the area. But do not apply it to the edges, otherwise the jam will leak out when baking.
7. Gently roll the dough into a roll and secure the seams. Place it seam side down on a baking sheet. Heat the oven to 180 degrees and send it to bake for half an hour. To make the top of the roll ruddy, brush it with an egg or just yolk.
8. Cool the finished roll to room temperature and serve for tea. If you wish, you can sprinkle it on top with powdered sugar, coconut, glaze or grease with fondant.
See also a video recipe on how to make a yeast roll with sweet filling.
