Directions

• Fruity Rolls – The idea brought to mind a delicious, aromatic, and generously filled pastry. Soft and fluffy, with a layer of berry jam, each roll is a symbol of love and care, given from the heart.
  To add an even more delicious touch to my fluffy rolls, the final flourish comes from a smooth cream cheese and butter mixture. Simply perfect…
• The dough for these rolls is very similar to that of cozonac. Those who love this traditional dish will surely enjoy these fruity rolls. I started by dissolving the fresh yeast in the warm milk. Of course, you can replace the fresh yeast with dry yeast (7g) if you prefer—the result will be the same.
  I used a food processor to knead, but you can easily knead by hand as well. In the bowl of the food processor, I added the flour, sugar, egg yolks, lemon zest, vanilla sugar, and the milk and yeast mixture.
• I kneaded the dough for 8-10 minutes, then gradually added the melted butter, continuing to knead for another 5 minutes. The resulting dough is slightly sticky and soft. No matter how tempted you are, don’t add more flour, or you’ll end up with sweet bread instead of fluffy rolls.
  The first fermentation…
  I greased a large bowl with oil and, using oiled hands, transferred the dough into it. I left it to rise in the oven, covered with cling film, with the light on. The first fermentation took 1 hour!
• While the dough was rising during the first fermentation, I prepared the fruit filling. I added the frozen fruit and sugar to a non-stick pan. If you’re using, like me, ‘stubborn’ frozen fruit, don’t worry—it just takes a little patience for them to thaw and start boiling.
  I simmered the jam, stirring occasionally and skimming off any foam as needed. After about 15-20 minutes, the fruit jam was cooked and thickened nicely. I added the lemon juice and turned off the heat. I let the jam cool completely.
• Once it has cooled completely, I set aside a few spoonfuls (about 150g) in a small bowl for decoration. This step is optional. I lightly puréed the rest of the jam with an immersion blender, but made sure to leave some whole pieces of fruit. I set everything aside and continued with the dough preparation.
• After 1 hour, the dough had risen beautifully, doubling in size. I lightly floured the countertop and rolled out the dough as thin as I could. I placed cubes of soft butter here and there and spread them over the surface of the dough
• The second fermentation…
  This time, the dough wasn’t sticky at all, and I was able to handle it easily. What a wonderful texture it has! I placed it back in the bowl and let it rise for another 30 minutes, or until it had doubled in size. My advice is to take your time and give it the chance to ferment properly.
• Well, yes! After the second fermentation, we are dealing with a “fatty” of all beauty! I floured the work table again (do not over flour) and stretched the dough as much as it would allow me.
• On top of the dough, I added the berry jam. Be careful! Don’t add all the jam at once—gradually add enough to spread a thin layer over the dough. Too much jam will only waste both the jam and the dough. I left the edges of the dough empty to prevent it from spilling out when rolling.
• Wrapping and forming the rolls:
  I started by folding in the ends of the dough first. Then, I gently and patiently rolled it until I had a large log. The dough is soft and elastic, making it easy to handle, so don’t worry about breaking it.
• With the help of some string (you can use dental floss, I didn’t have any), I cut the dough into smaller rolls. I placed the rolls into a tray, row by row, as I cut them. It’s perfectly normal for some of the filling to spill out, especially if it’s thin, like mine was. This step requires patience, but just think of how delicious the final result will be!
• The third and final fermentation…
  I wanted big, fluffy rolls with a generous filling, so I chose to use a smaller pan to help with this. The tray I used measured 20 x 24 cm. I covered the pan with foil and a clean towel and let it rise for 30 minutes. During this time, I also preheated the oven to 180°C.
• After the 30 minutes were up, I placed the tray in the oven and baked the rolls for 30-40 minutes at 180°C. Baking time may vary depending on your oven. The rolls are ready when they are nicely browned on top and feel like they want to ‘escape’ from the pan.
• How to prepare the fine cream cheese and butter:
  This is definitely the quickest and easiest step in the process. The butter should be soft and at room temperature. I placed all the ingredients for this step in a bowl and mixed them with a whisk until the mixture was smooth and homogeneous. The cream is fine, delicate, and extremely aromatic.
• You know that phrase, ‘smells divine’? Well, that’s exactly how the whole house smells! The inviting aroma of the fluffy and delicate dough, perfectly baked, combined with the tart sweetness of the berries… The impatience is real! I proudly lasted exactly 10 minutes! I took a roll out of the tray, hot and fragrant, decorated it with jam and the fine cream cheese and butter. The dough has a refined buttery flavor, is packed with filling, and opens ‘pale-pale,’ leaving behind a sensation of delicacy. An absolutely perfect dessert for Her: Woman, Mother..
• This dessert is the perfect choice for the special woman in your life—whether it’s your mother, sister, friend, or wife—Fruity Rolls bring a touch of love and indulgence in every bite. Thank you for reading the recipe to the end! I hope it inspires you to give it a try as soon as possible.
  I look forward to hearing your thoughts in the comments and, why not, seeing pictures of the delicious rolls! Whether it’s for Her or for you, this dessert won’t disappoint!
  Wishing you clear days full of smiles, with love, Ely