Rich yeast dough roulades Ronit Penso

Rich Yeast Dough Rolled Cakes

Yeast Dough Roulades Ronit Penso Tasty EatsAs much as I love quick baking cakes, when I take the time to bake yeast dough cakes, I have to admit there’s just no comparison – the amazing smell that fills the kitchen, the tasty rich fresh soft dough, combined with the filling and the crust – all come together to create the most “comfort food” experience that no quick muffin can give, with all due respect…I am aware of the fact that quite a few people, even experienced bakers, are not too comfortable when it comes to yeast dough cakes. No one can deny that the process indeed takes longer than with most cakes, but it is mainly because of the waiting time for the dough to rise, not because there is so much more work involved. So find a day when you’re around the house, and give this a try. Be patient with the process, let the yeast do its work and you shall be rewarded! The result is so good, that I’m quite sure that once you will make these cakes, you will want to make them again.

An extra bonus is that, unlike in commercially made cakes, here the dough is free of any kinds of additives or preservatives. Another plus is that you can fill the cakes with any filling of your choice, and you are able to control the level sweetness of the filling according to your taste.
The amount may seem large, but these cakes tend to disappear very quickly… They also freeze well, so it makes sense to make more than one of these wonderful roulades.

Makes: 3 roulades 11.5″ x 2.5″ (29cm x 6.3cm)
Prep time for the dough: 15 minutes
Proofing time for the dough: 2-3 hours
Prep time for the roulades: 30 minutes
Proofing time for the roulades: 1-1½ hours
Baking time: 30 minutes

Ingredients:
For the dough:
1 ½ cups milk, warm
1 package (1/4 oz, 7 grams) dried yeast
2 Tbs sugar
3 + 1 cups flour
1 stick (115 grams) butter, soft
1/3 cup sour cream
1 XL egg
1 Tbs vanilla
½ cup sugar
2 Tbs oil
For the filling:
Filling 1+2 – jam, sugar, cinnamon or cocoa, raisins
Filling 3 – soft butter, sugar, cinnamon and chopped walnuts
For the egg wash:
1 egg
1 Tbs milk
1 tsp sugar
½ tsp vanilla
Pearl sugar for sprinkling on (optional)

1. In a small pot, mix the warm milk with the yeast and 2 Tbs sugar. Let sit at room temperature until the yeast starts to foam, about 5 minutes.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
2. Meanwhile, place in a mixer bowl 3 cups of the flour, the butter, sour cream, egg, vanilla and sugar. Add the yeast mixture and start mixing with the kneading hook on slow speed, until soft dough is formed.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
Scrape the sides and add the additional 1 cup of flour. Knead again on slow speed until the flour is absorbed in the dough, scarping the sides again if necessary. Increase the mixer speed to medium and knead for about 5-7 minutes, until the dough is elastic and smooth.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
3. Oil a large bowl with the oil. Place the dough in the bowl and roll it in, so it will be coated with oil. Cover with plastic wrap and leave in a warm place for about 2-3 hours, until the dough doubles in size.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
4. Punch down the dough and knead a bit by hand. Cut into 3 equal portions and let rest for a few minutes, while you prepare the fillings.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
5. On a lightly floured work surface, roll one piece of the dough to a large rectangle. Spread jam all over, avoiding the edges. Sprinkle with sugar and cinnamon or cocoa and scatter golden raisins, for options 1 and 2. Or use option 3 – spread soft butter over the dough and sprinkle with sugar, cinnamon and chopped walnuts.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
6. Fold a small portion of both sides of the shorter part of the dough, towards the center (to help keep the filling in). Now roll the dough to form a long roulade. Pinch the edges together, as shown in the photo, to make sure the roulade is well sealed. Place in a lightly oiled pan, pinched side down.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
7.  Cover the pan with plastic wrap and let sit in a warm place for about 1½ hours, until the roulades double in size.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
8. Preheat the oven to 350F (175C). Mix the egg wash ingredients in a small bowl and brush the roulades with it. Sprinkle the pearl sugar over.
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
9. Bake for 30 minutes, or until the roulades are nicely browned. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Now look at these beauties and let me know if you still think it was not worth all the work… :-)
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats
Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats Yeast Dough Roulades Ronit Penso Tasty EatsYeast Dough Roulades Ronit Penso Tasty Eats

48 thoughts on “Rich Yeast Dough Rolled Cakes

  1. judilyn says:

    Must track down pearl sugar – what a great appeal! I used to make a killer buttermilk fudge cake, but as time has passed, the yeast-y kinds of breads and cakes are much more appealing. The aroma alone is worth the effort! Yours look gorgeous! ;->

    Like

    • Tasty Eats Ronit Penso says:

      And no sharing of the “killer buttermilk fudge cake”?! :)

      There is really nothing like the aroma of baking yeast doughs, sweet or savory.

      Pearl sugar is really great on pastries and cookies. Not just the looks but it also gives a nice extra sugary crunch. Yummy.

      Like

      • judilyn says:

        Haven’t made one for at least thirty years. Recipe? Maybe somewhere in the archives of my high school home ec recipe box. If I run across it, I’ll send it to you. It was just super! Too old to eat that kind of thing now!

        Like

  2. Nancy says:

    The photos are definitely an inspiration to get busy in the kitchen. These look absolutely divine! Please tell me I can be successful with my mediocre ability?!?! :)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you! I’m glad you liked it.
      “mediocre ability’??? I’ve seen your posts, “mediocre” is not a word I’d use… :)
      Basically, if you have a strong mixer, then the kneading is a breeze, and if you give the yeast a warm and not too dry place, they’ll be happy and flourish.. All the rest is just rolling the dough and waiting patiently between the stages. It’s really not any more complicated than a sponge cake, just looks like it is…

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  3. Nancy says:

    Hah, thanks! I am going to try this…already bookmarked it! But one question – do I need a specialty pan – is there a Roulade pan? By the way, excellent photo tutorial for those of us who are new to these delightful looking roulades :)

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  4. ChgoJohn says:

    I’ve never made a yeast cake but these sure do look and sound good. The cinnamon filling is speaking to me. I would have stopped there but the last sentences of the narrative makes it all possible. I wouldn’t normally have use for 1 entire cake, let alone 3. Learning that the cakes can be frozen, however, makes this recipe doable. Thanks for sharing your recipe. Now all I need do is find the pans. :)

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    • Tasty Eats Ronit Penso says:

      I usually end up giving one or two to friends, but the cakes do freeze well. Cut into smaller portions and wrapped in plastic wrap and then in a freezer ziplock. They will keep for about a month.

      I find this specific pan to be very handy for all kinds of bakes. Come to think of it, I still didn’t use it for its’ original purpose even once… But as I said above, any long loaf pan will do. Some are a bit shorter, so then you’ll end up with chubbier cakes, and what can be bad about that? :)

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  5. Kumu says:

    The fresh smell of yeast…yummm. I stayed away from baking bread only since I felt working with yeast was very cumbersome and tried several attempts of baking bread with baking powder and come to think of that that a cake can be made with yeast…sounds like a determined effort. But all things that take effort end up as amazing as this! Makes me want to indulge :) Lovely!

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  6. Conni says:

    I only have bread pans. So I’m wondering if this would work by rolling it and placing the dough on a cookie sheet to bake rather than in a loaf pan.
    Has anyone tried?
    Looks so good that I can almost smell it!

    Like

    • Tasty Eats Ronit Penso says:

      Glad to know, Sheryl.
      The recipe is one that I’ve made based on a few other versions.
      It is definitely suitable for breads as well. I sometimes add raisins to the dough and make raisins rolls from it. I’ll take photos next time I’ll be making it and post it as well. :)

      Like

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