Bakery Rolls with Whipped Ricotta, Dried Fig and Toasted Orange
Soft, aromatic enriched dough rolls filled with whipped ricotta, chopped dried figs, and toasted orange sugar. They have a delicate, lightly citrusy and creamy profile, ideal for a bakery display or a special brunch.
Ingredients
- 500 g bread flour (for the dough)
- 70 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 220 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 80 g unsalted butter, softened (for the dough)
- 220 g ricotta cheese (for the relleno)
- 40 g powdered sugar (for the relleno)
- 2 cdtas finely grated orange zest (divided entre relleno and sugar of orange)
- 5 ml vanilla extract (for the relleno)
- 140 g dried figs (chopped finely)
- 60 g light brown sugar (for the relleno)
- 35 g unsalted butter, melted (for the armado)
- 25 g granulated sugar (for the sugar of orange tostada)
- 15 ml orange juice (for the glaseado)
- 90 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado, ajustar si hace falta)
- 5 g butter (for engrasar the molde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Grease a roughly 23 x 33 cm (9 x 13 in) baking pan with 1 teaspoon butter and set aside.
- 2
In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 3
Add the warm milk and egg. Mix until a shaggy dough forms, then gradually incorporate the 80 g softened butter and knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly glossy.
- 4
Shape into a ball, place in a bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until nearly doubled in size. If your kitchen is cool, let it rest in a barely warm turned-off oven, never above 95°F / 35°C.
- 5
While the dough rises, make the filling. Beat the ricotta with 40 g powdered sugar, 1 teaspoon orange zest, and the vanilla extract until creamy. In another bowl, mix the chopped dried figs with the light brown sugar.
- 6
For the toasted orange sugar, rub the 25 g granulated sugar with 1 teaspoon orange zest using your fingertips until fragrant. Set aside.
- 7
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 30 x 45 cm (12 x 18 in). Brush the entire surface with the melted butter.
- 8
Spread the whipped ricotta in a thin, even layer, leaving a 2 cm (3/4 in) border on one long side. Scatter the fig and brown sugar mixture over the top, then finish with the toasted orange sugar.
- 9
Roll up the dough from the long side opposite the clean border to form a tight log. Seal the edge. Cut into 12 equal pieces and arrange them in the greased pan.
- 10
Cover the pan and let the rolls rise again for 30 to 40 minutes, until puffy and lightly touching each other.
- 11
Preheat the oven to 350°F / 175°C.
- 12
Bake for 25 to 30 minutes at 350°F / 175°C, until the rolls are deeply golden on top and baked through in the center. If they brown too quickly, loosely cover with foil for the last few minutes.
- 13
Let cool for 10 minutes in the pan. Meanwhile, whisk together the 90 g powdered sugar with the orange juice and 1 tablespoon whole milk until you have a thick but pourable glaze; adjust with a few extra drops of milk if needed.
- 14
Drizzle the warm rolls with the glaze and serve. The contrast of soft ricotta, fig, and toasted orange is best when they are still slightly warm.
Chef tips
For cleaner slices, chill the filled log for 10 minutes before cutting. If the ricotta is very wet, drain it in a fine sieve for 20 minutes so the filling does not slide out.
Substitutions
You can swap the dried figs for chopped dates or golden raisins, though the flavor profile will change. Ricotta can be replaced with well-drained cottage cheese blended until smooth. Whole milk may be replaced with 2% milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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