Classic 70s and 80s Ricotta Roll

This classic Italian-American pastry, reminiscent of the 70s and 80s, is a delightful blend of sweet and savory flavors. Soft, fluffy dough is filled with creamy ricotta cheese and then topped with a rich, custardy cream.

Ingredients:

For the Dough:

For the Filling:

For the Cream Topping:

Instructions:

Prepare the Dough

1. Combine yogurt, warm water, and oil in a large bowl.
2. Sprinkle yeast over the mixture and stir to dissolve.
3. Gradually add flour and salt, mixing until a soft dough forms.
4. Knead dough on a floured surface for 10 minutes.
5. Place dough in a bowl, cover, and let rise in a warm place for 45 minutes.

Shape and Fill

1. Divide risen dough into 4 equal parts.
2. Roll each part into a rectangle.
3. Spread ricotta cheese over each rectangle.
4. Roll up each rectangle, starting from the long side.
5. Cut each log into 2-finger-wide slices.

Second Rise and Topping

1. Arrange slices in a baking tray, cut side up.
2. Cover and let rise for 15 minutes.
3. Whisk together eggs, yogurt, melted butter, and salt for the cream topping.
4. Pour the cream topping over the risen dough slices.

Baking

1. Preheat oven to 400°F (200°C).
2. Bake for 30 minutes, or until golden brown and set.

Serving Let cool slightly before serving warm or at room temperature.