This recipe, a hit in the 70s and 80s, is a delightful blend of creamy ricotta and a soft, airy dough. It’s perfect for bringing a touch of nostalgia to your kitchen. Follow these steps to create this timeless treat.
Ingredients:
For the Dough:
- 200 grams unsweetened natural yogurt
- 200 milliliters warm water
- 45 milliliters vegetable oil
- 10 grams dry yeast powder
- 600 grams wheat flour
- 1 teaspoon salt
For the Filling:
- 100 grams ricotta cheese
For the Cream Topping:
- 2 whole eggs
- 200 grams unsweetened natural yogurt
- 45 grams melted unsalted butter
- 1 teaspoon salt
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine 200 grams of unsweetened natural yogurt, 200 milliliters of warm water, and 45 milliliters of vegetable oil.
- Sprinkle 10 grams of dry yeast powder over the mixture and stir to dissolve.
- Gradually add 600 grams of wheat flour and 1 teaspoon of salt to the mixture, stirring continuously until a soft dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough back into the mixing bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes or until doubled in size.
- Shape the Dough:
- Once the dough has risen, transfer it to a lightly floured countertop.
- Divide the dough into four equal parts and shape each piece into a ball.
- Roll each ball out into a rectangular shape.
- Fill and Roll:
- Spread 100 grams of ricotta cheese evenly over each rectangle of dough.
- Roll up each rectangle tightly, starting from the long edge, to form a log.
- Cut each log into slices about two fingers wide.
- Second Rise:
- Arrange the slices in a round baking tray, cut side up, leaving a little space between each piece.
- Cover the tray with a damp cloth and let the dough rise again for 15 minutes.
- Prepare the Cream Topping:
- In a medium bowl, whisk together 2 whole eggs, 200 grams of unsweetened natural yogurt, 45 grams of melted unsalted butter, and 1 teaspoon of salt until smooth and well combined.
- Bake the Rolls:
- Preheat your oven to 400°F (200°C).
- Pour the prepared cream topping over the risen dough slices in the baking tray, ensuring each piece is well coated.
- Bake in the preheated oven for 30 minutes or until the rolls are golden brown and the cream topping is set.
- Serve:
- Once baked, remove the rolls from the oven and let them cool slightly in the tray.
- Serve warm or at room temperature. These rolls are perfect as a breakfast treat, snack, or dessert.
Tips and Variations:
- Sweet Variation: Add a bit of honey or sugar to the ricotta filling for a sweeter version.
- Herb Infusion: Mix some fresh or dried herbs like thyme or rosemary into the dough or filling for an aromatic twist.
- Cheese Alternatives: Experiment with different cheeses like feta or cottage cheese for a unique flavor.
- Fruit Addition: Add a layer of jam or fresh fruit slices like peaches or berries to the filling for a fruity touch.
Nutritional Benefits:
- Ricotta Cheese: Provides protein and calcium, contributing to bone health and muscle maintenance.
- Yogurt: Adds probiotics for gut health, along with calcium and protein.
- Eggs: Offer high-quality protein and essential vitamins and minerals.
This classic ricotta roll recipe from the 70s and 80s is a delightful way to enjoy a touch of nostalgia. The combination of soft dough, creamy ricotta, and a rich yogurt topping creates a delicious treat that’s perfect for any occasion. Whether you’re making it for a special breakfast, a snack, or a dessert, this recipe is sure to impress.
Share Your Experience:
I hope you enjoy making and eating these classic ricotta rolls. Share this recipe with friends and family, and let me know how it turned out for you. If you have any favorite variations or tips, I’d love to hear about them. Enjoy this delicious and comforting treat, and see you in the next recipe adventure!
Thank you so much for following along. See you next time!
