Sweet Ricotta Scroll (Turos Kalacs Tekercs)

My ever popular scroll with a different filling, fresh sweet ricotta cheese.

I prepared the the dough first. Took 600g plain flour, 1.5 teaspoon of salt, 70g butter, 80g white sugar, 2 egg yolk, 1 whole egg, and fresh yeast raised up in a small bowl with pinch of sugar little flour a 100ml warm milk. I added 200ml milk and knead it with a dough hook for 20 minutes. I took it out and let it rest in a bowl for an hour.

The ricotta filling can be a little challenging, the amount of ingredients you put in depends on how wet or dry the ricotta is. For 1 kg fresh ricotta I added 70g castor sugar, 2 eggs, vanilla extract, one lemon zest and the juice of the lemon. You need to balance out the sweetness and the sourness of the ricotta. You can add a little plain greek yoghurt. I added some dry finely grated baby sponge fingers to absorb the moisture from the ricotta.

Gently knead then roll out the rested dough to a square shape about 5mm thick. Spread the ricotta filling and roll it up. Tuck in both ends and brush with egg yolk. Bake in a 200c oven for 30 minutes. You might need to cover it with an alum foil after 20 minutes to prevent burning. Let it cool down before cutting.