Roulette With Farmer's Cheese and Raisins - Рулет с Творогом и Изюмом

If I had to choose between different varieties of baked goodies, I would overlook cakes, cookies and pastries and choose a sweet yeast bread every time. There is something so comforting about a warm bulochka (bun) or a slice of poppy seed rulet. They are probably my preferred dessert because they are not too sweet.

Whenever I think of a yeast bread roulette, I am carried back to my childhood. These were my mom's specialty. Most of the time she would make roulettes with a poppy seed filling, (absolutely AMAZING), but she made this one quite often too. With my love for farmer's cheese, of course this is my favorite filling.

This time, I made the roulette using the dough recipe from Taste of Home. You will not be able to stop with just one slice - it just melts in your mouth and you'll find yourself reaching for more. I am not ashamed to admit, my husband and I ate 2 loaves by ourselves in just 2 days. And we were both at work most of the time too. Where did it all go? It's a mystery to me:).

Dissolve the yeast in the warm water. Add the warm sour cream, melted butter, egg, sugar and salt. Mix to combine. Add the flour and mix with a wooden spoon or use a standing mixer with a dough hook attachment. Mix until a soft dough forms. Don't be alarmed when you see how soft it is; that's normal. Cover the bowl with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour.

I like to wrap the bowl in a heated blanket. You can also preheat the oven to 200 degrees, turn it OFF and then place the dough in the warm oven. Don't use the oven trick if you're using a plastic bowl, though.

While the dough is rising, combine the farmer's cheese (you can substitute with ricotta), egg, sugar, vanilla and raisins. Mix to combine. If want to make homemade Farmer's Cheese, I have a great recipe for it. Preheat the oven to 375. Line a rimmed baking sheet with parchment paper.

Divide the dough in half. On a very liberally floured surface, gently roll each into a 12 x 8 inch rectangle.

It may seem as though the dough is too sticky and doesn't have enough flour. Let me assure you, it doesn't. Be very gentle with it and don't mess with it too much.

Spread half of the filling over the rolled out dough, leaving about ½ an inch border around the edges. Roll it up, jelly roll style, starting with the wider side. Pinch the ends together and lay the loaves seam side down on the prepared baking sheet. Repeat with the other half of the dough. Make some slashes across the top of the roulettes with a sharp knife. Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise for about 30 minutes. Make an egg wash by whisking together an egg and 1 Tablespoon of water or heavy cream. Brush each loaf with the egg wash. Bake in the preheated oven for 15-25 minutes.

Here's another filling idea. I still can't decide which one I like better, they're both SO good. This one is with cream cheese and raspberry jam. Absolutely delicious.

Raspberry Cream Cheese Filling:

8 oz. package cream cheese, softened

1 egg

¼ cup sugar

1 teaspoon vanilla

⅛ teaspoon salt

½ cup raspberry jam, warmed

Mix the cream cheese, egg, sugar, vanilla and salt until smooth. Spread the cream cheese on top of the rolled out dough. Heat the jam in the microwave until it's thin and runny. Spread the jam over the cream cheese and continue with the recipe.

This filling is really delicious too. I generally decide on a filling based on what is in my refrigerator:). The sweet cream cheese filling with a tart note of raspberries is one of my go to combinations anyway, and it's a real winner in this recipe.

Roulette With Farmer's Cheese and Raisins

Olga Klyuchits

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Sweets

Servings 2 loaves

Ingredients

  

Dough:

• 1 Tablespoon active dry yeast
• ⅓ cup warm water 110-115 degrees
• ½ cup sour cream warm (110-115 degrees)
• 4 Tablespoons butter melted
• 1 egg
• ¼ cup sugar
• ½ teaspoon salt
• 2 ½ cups flour plus more for dusting the counter when rolling out the dough

Filling:

• 7 oz farmer's cheese or ricotta
• 1 egg
• ¼ cup sugar
• 1 teaspoon vanilla
• ¼-1/2 cup raisins

Instructions

 

• Dissolve the yeast in the warm water.
• Add the warm sour cream, melted butter, egg, sugar and salt. Mix to combine.
• Add the flour and mix by hand or use a standing mixer with a dough hook attachment. Mix until a soft dough forms. Don't be alarmed when you see how soft it is; that's normal.
• Cover the bowl with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour.
• While the dough is rising, combine the farmer's cheese (you can substitute with ricotta), egg, sugar, vanilla and raisins. Mix to combine.
• Preheat the oven to 375. Line a rimmed baking sheet with parchment paper.
• Divide the dough in half.
• On a very liberally floured surface, gently roll each into a 12 x 8 inch rectangle. It may seem as though the dough is too sticky and doesn't have enough flour. Let me assure you, it doesn't. Be very gentle with it and don't mess with it too much.
• Spread half of the filling over the rolled out dough, leaving about ½ an inch border around the edges.
• Roll it up, jelly roll style, starting with the wide side.
• Pinch the ends together and lay the roulette seam side down on the prepared baking sheet. Repeat with the other half of the dough.
• Make some slashes across the top of the loaves with a sharp knife.
• Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise for about 30 minutes.
• Make an egg wash by whisking together an egg and 1 Tablespoon of water or heavy cream. Brush each roulette with the egg wash.
• Bake in the preheated oven for 15-25 minutes.