Name: Yeast Roulade with Cheese and Vegetables for Sukkot
Prep time: 50 min
Cook time: 50 min
Total time: 3 h
Yield: 2 roulades
Ingredients: 3½ cups all-purpose flour; 5½ tsp active dry yeast (5½ tsp); 1 tbsp sugar; 2 large eggs; ½ cup milk; 7 tbsp soft butter; ½ tsp salt; 5½ tbsp butter; 4 tbsp olive oil; 2 chopped onions; 3 bell peppers in three colors (finely diced); 2 zucchini (finely diced); 1 peeled eggplant (finely diced); 14 oz chopped mushrooms; 10½ oz hard cheeses (Parmesan, feta, kashkaval, goat cheese); 1 cup chopped fresh herbs (chives, dill, thyme, scallions); salt and black pepper; 1 beaten egg; 5½ tbsp butter; 3 finely chopped leeks; 2 cups heavy cream; salt and black pepper

How I make it

Dough

Put the dough ingredients in a stand mixer bowl and knead with the dough hook for 10 minutes, until smooth.
Cover with plastic wrap and let rise in a warm place for 1 hour.

Filling

Melt the butter with the oil in a skillet, add all the vegetables and sauté for 15 minutes, until soft.
Season with salt and pepper and let cool in a colander so the liquid drains off.
Add the cheeses and herbs, mix and adjust the seasoning.

Shaping and baking

Divide the dough in half and roll each half into a rectangle about ¼ inch (½ cm) thick.
Spread filling along one long edge and roll up into a roulade. Repeat with the second rectangle.
Place on a baking sheet, cover with a towel and let rise for 20 minutes.
Preheat the oven to 350°F (180°C). Brush the roulades with beaten egg and bake for 35 minutes, until golden.

Sauce

Melt the butter in a skillet, add the leeks and cook until soft.
Add the cream and season with salt and pepper. Bring to a boil, lower the heat and simmer until thickened.

Serving

Slice the roulades and serve with the sauce on the side.

Yeast Roulade with Cheese and Vegetables for Sukkot Draft

What you need

Dough

Filling

For brushing

Leek and cream sauce

How I make it

Dough

Filling

Shaping and baking

Sauce

Serving