Rich Yeast Cake with Ricotta and Jam Filling Draft

How I make it

Dough

1. Put all the dough ingredients except the butter in a stand mixer bowl and knead for 2 minutes.

2. Add the butter and knead on medium speed for 6 minutes, until the dough is soft and slightly sticky.

3. Dust the dough lightly with flour, cover with plastic wrap and refrigerate for 2-3 hours.

Filling

1. In a bowl, mix all the filling ingredients except the jam.

Shaping and baking

1. Lightly flour the counter. Take half the dough out of the fridge and roll it into an 8 x 10 inch (20 x 25 cm) rectangle. Cut it in half lengthwise.

2. Spread the filling over each piece and pipe a stripe of jam along one of the long sides.

3. Roll up each piece, starting from the side with the jam. Cut the rolls into slices 1½-2 inches (4-5 cm) thick.

4. Arrange the slices cut side up in a greased pan. Cover with a towel and let rise for 40-60 minutes, until almost doubled.

5. Make a second cake the same way with the rest of the dough and filling.

6. Preheat the oven to 350°F (180°C).

7. Brush the cakes with the beaten egg and bake for 20-25 minutes, until golden.

What I've learned

• The dough should be soft and sticky. If it's too sticky I add a little more flour while kneading, but not too much, so the cake stays light and soft.
• The dough is very soft, so I keep flouring the counter the whole time I work with it.
• Instead of one big cake, I sometimes bake the slices in a muffin pan for individual ricotta yeast swirls.