Bakery Rolls with Ricotta, Lemon and Almond Praline
Soft, aromatic enriched dough rolls filled with creamy ricotta and lemon sugar, finished with crunchy almond praline. An original bakery recipe with a contrast of tenderness, bright citrus flavor, and caramelized texture.
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)
- 250 g ricotta cheese (for the relleno)
- 60 g granulated sugar (for the relleno)
- 2 cda lemon zest (divided entre relleno and glaseado)
- 5 ml vanilla extract (for the relleno)
- 80 g sliced almonds (for the praliné)
- 40 g granulated sugar (for the praliné)
- 15 ml water (for the praliné)
- 90 g powdered sugar (for the glaseado)
- 30 ml lemon juice (for the glaseado)
- 15 ml whole milk (for ajustar the glaseado)
- 1 unit beaten egg (for brush)
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
1. In a large bowl, combine the bread flour, 70 g sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk and 1 egg. Mix until a shaggy dough forms. Add the softened unsalted butter gradually and knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Transfer the dough to a lightly greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled in size, in a warm spot.
- 4
4. Meanwhile, make the filling by mixing the ricotta cheese, 60 g sugar, 1 tablespoon lemon zest, and vanilla extract until thick and smooth.
- 5
5. For the praline, place the sliced almonds in a skillet or on a tray. Lightly toast until just golden. In a small pan, heat 40 g sugar with the water over medium heat until a pale caramel forms. Add the almonds and stir to coat. Transfer to a sheet of parchment paper and let cool completely. Then break or chop into small pieces.
- 6
6. Grease a large rectangular baking pan or baking tray. Once the dough has risen, gently deflate it and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 7
7. Spread the ricotta filling over the dough, leaving a 3/4-inch border all around. Roll up from the long side to form a firm log.
- 8
8. Cut the log into 12 equal pieces and arrange them in the pan or tray, leaving a little space between each one. Cover and let rise again for 35 to 45 minutes, until puffy.
- 9
9. Preheat the oven to 350°F / 175°C. Brush the tops with the beaten egg.
- 10
10. Bake for 25 to 30 minutes at 350°F / 175°C, until the rolls are golden and baked through in the center. Let cool for 15 minutes in the pan.
- 11
11. For the glaze, whisk together the powdered sugar, lemon juice, whole milk, and remaining tablespoon of lemon zest until thick but pourable.
- 12
12. Glaze the rolls while still warm and sprinkle the chopped almond praline on top before serving.
Chef tips
Drain the ricotta if it seems very wet to prevent the filling from leaking. If the dough resists while rolling out, let it rest for 5 minutes and try again. The praline can be made ahead and stored airtight for up to 3 days.
Substitutions
You can substitute the ricotta with well-drained cottage cheese blended until smooth. The sliced almonds can be replaced with chopped hazelnuts for a different texture, though the tree nut allergen remains depending on the ingredient used.
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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