Recipe for yeast roll stuffed with prunes, nuts and lemons. The shiny honey crust on top captivates with its attractiveness. The roll is slightly moist inside and remains soft for a long time.
Pour fresh yeast with milk (2 tablespoons). We dilute the yeast, stirring the mass until smooth.
Add 2-3 tablespoon. tablespoons of flour. We mix.
If the mass is too thick, add a little more milk. We leave for 15 minutes for the dough to start working.
Pour boiling water over the lemon. Leave the lemon in the water until it cools down.
Grind in a blender or mince prunes and nuts. (When buying nuts, make sure they are not old or bitter. Prunes can be substituted with figs.)
Cut the lemon into several parts, remove the seeds. (If you don’t like the bitterness of the zest, then cut it off.)
We also grind it in a blender or pass it through a meat grinder. (If you grind a lemon in a blender, then take a smaller bowl, because in my large bowl, a small lemon does not break too finely.)
Combine lemon with nuts and prunes.
The filling for the yeast dough roll is ready.
While the filling was being prepared, the dough came up.
We send the dough into a larger container and pour all the milk there.
Add some flour.
Beat eggs with sugar with a mixer or hand blender with a whisk attachment for 3-4 minutes. Then add softened butter and stir again.
Add to a container with dough, milk and flour. We mix.
Knead the dough, gradually adding flour. (If you immediately pour out all the flour, then the dough may turn out to be clogged and it will be inconvenient to knead. If gradually, the dough will be soft and it will be convenient to work with it.)
When the dough in the container will already be collected in a lump and it will be difficult to knead it with a spoon, then you need to move it to the table. (At this stage, it took me 600 g of flour, the rest of the flour I will use for kneading on the table.)
Sprinkle the surface of the table with flour and transfer the dough from the container to the table. Sprinkle flour on top of the dough. Knead the dough with your hands until it stops sticking to your hands. (You may need 100 g less flour for the dough, since everyone has different flours.)
Now the dough must be sent to a warm place for 40 minutes for proofing. (I do this in a multicooker, setting the “Multi-cook” mode and the temperature – 35 degrees. If you have the “Proofing dough” mode, then select it.) (If there is no multicooker, then just tighten the container with the dough with cling film and leave it warm location.)
We knead the dough that comes up and roll it into a layer (I got a rectangle measuring 37×45 cm).
Sprinkle the dough with powdered sugar, but not on the edges, but mostly in the center. We distribute the filling in an even layer.
Sprinkle with powdered sugar on top. Turn the edge of the dough with the filling inside as much as possible.
We wrap the filling in the dough, forming a roll. We cover the bottom of the baking sheet with parchment.
We shift the roll on a baking sheet with the seam down, in the form of a horseshoe.
Mix one yolk with 1 tablespoon. a spoonful of milk.
Cover the roll with a silicone brush. We open the oven door, put a roll on the door, set the temperature to 100-150 degrees and leave it for 20 minutes so that the roll starts to come up.
Then we set the temperature to 180-200 degrees and send the roll with prunes and nuts to the oven for 40-60 minutes. We check the readiness with a wooden stick. (My roll was baked for 40 minutes at a temperature of 200 degrees, but all ovens are different, so if necessary, reduce the temperature and watch the baking surface.) Take the roll out of the oven and leave for 20 minutes.
Lubricate the roll with liquid honey to get a shiny, tasty, sweet crust.
Roll with prunes, nuts and lemon is ready. Wrap the cooled roll in plastic wrap and it will be soft for a very long time. The lemon flavor adds freshness to the baked goods and the roll is slightly damp inside.
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