Roulette With Farmer’s Cheese and Raisins – Рулет с Творогом и Изюмом

IMG_5732 (550x367)If I had to choose between different varieties of baked goodies, I would overlook cakes, cookies and pastries and choose a sweet yeast bread every time. There is something so comforting about a warm bulochka (bun) or a slice of poppy seed rulet. They are probably my preferred dessert because they are not too sweet.

Whenever I think of a yeast bread roulette, I am carried back to my childhood. These were my mom’s specialty. Most of the time she would make roulettes with a poppy seed filling, (absolutely AMAZING), but she made this one quite often too. With my love for farmer’s cheese, of course this is my favorite filling.

This time, I made the roulette using the dough recipe from Taste of Home. You will not be able to stop with just one slice – it just melts in your mouth and you’ll find yourself reaching for more. I am not ashamed to admit, my husband and I ate 2 loaves by ourselves in just 2 days. And we were both at work most of the time too. Where did it all go? It’s a mystery to me:).

Dissolve the yeast in the warm water. IMG_5630 (550x367)Add the warm sour cream, melted butter, egg, sugar and salt. Mix to combine. IMG_5631 (550x367)Add the flour and mix with a wooden spoon or use a standing mixer with a dough hook attachment. Mix until a soft dough forms. Don’t be alarmed when you see how soft it is; that’s normal. IMG_5635 (550x384)Cover the bowl with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour.

I like to wrap the bowl in a heated blanket. You can also preheat the oven to 200 degrees, turn it OFF and then place the dough in the warm oven. Don’t use the oven trick if you’re using a plastic bowl, though.

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While the dough is rising, combine the farmer’s cheese (you can substitute with ricotta), egg, sugar, vanilla and raisins. Mix to combine. If want to make homemade Farmer’s Cheese, I have a great recipe for it. IMG_5649 (550x367)Preheat the oven to 375. Line a rimmed baking sheet with parchment paper.

Divide the dough in half. On a very liberally floured surface, gently roll each into a 12 x 8 inch rectangle. IMG_5648 (550x367)

It may seem as though the dough is too sticky and doesn’t have enough flour. Let me assure you, it doesn’t. Be very gentle with it and don’t mess with it too much.

Spread half of the filling over the rolled out dough, leaving about 1/2 an inch border around the edges. IMG_5652 (550x389)Roll it up, jelly roll style, starting with the wider side. Pinch the ends together and lay the loaves seam side down on the prepared baking sheet. Repeat with the other half of the dough. IMG_5662 (550x366)Make some slashes across the top of the roulettes with a sharp knife. IMG_5665 (550x358)Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise for about 30 minutes. Make an egg wash by whisking together an egg and 1 Tablespoon of water or heavy cream. IMG_5666 (550x367)Brush each loaf with the egg wash. IMG_5668 (550x367)Bake in the preheated oven for 15-25 minutes.IMG_5720 (550x364)

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Here’s another filling idea. I still can’t decide which one I like better, they’re both SO good. This one is with cream cheese and raspberry jam. Absolutely delicious.

Raspberry Cream Cheese Filling:

8 oz. package cream cheese, softened

1 egg

1/4 cup sugar

1 teaspoon vanilla

1/8 tsp salt

1/2 cup raspberry jam, warmed

Mix the cream cheese, egg, sugar, vanilla and salt until smooth. Spread the cream cheese on top of the rolled out dough.  Heat the jam in the microwave until it’s thin and runny. Spread the jam over the cream cheese and continue with the recipe.

This filling is really delicious too. I generally decide on a filling based on what is in my refrigerator:). The sweet cream cheese filling with a tart note of raspberries is one of my go to combinations anyway, and it’s a real winner in this recipe.

Roulette With Farmer's Cheese and Raisins
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 2 loaves
Ingredients
Dough:
  • 1 Tablespoon active dry yeast
  • ⅓ cup warm water (110-115 degrees)
  • ½ cup sour cream, warm (110-115 degrees)
  • 4 Tablespoons butter, melted
  • 1 egg
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2½ cups flour, plus more for dusting the counter when rolling out the dough
Filling:
  • 7 oz farmer's cheese (or ricotta)
  • 1 egg
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • ¼-1/2 cup raisins
Instructions
  1. Dissolve the yeast in the warm water.
  2. Add the warm sour cream, melted butter, egg, sugar and salt. Mix to combine.
  3. Add the flour and mix by hand or use a standing mixer with a dough hook attachment. Mix until a soft dough forms. Don't be alarmed when you see how soft it is; that's normal.
  4. Cover the bowl with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour.
  5. While the dough is rising, combine the farmer's cheese (you can substitute with ricotta), egg, sugar, vanilla and raisins. Mix to combine.
  6. Preheat the oven to 375. Line a rimmed baking sheet with parchment paper.
  7. Divide the dough in half.
  8. On a very liberally floured surface, gently roll each into a 12 x 8 inch rectangle. It may seem as though the dough is too sticky and doesn't have enough flour. Let me assure you, it doesn't. Be very gentle with it and don't mess with it too much.
  9. Spread half of the filling over the rolled out dough, leaving about ½ an inch border around the edges.
  10. Roll it up, jelly roll style, starting with the wide side.
  11. Pinch the ends together and lay the roulette seam side down on the prepared baking sheet. Repeat with the other half of the dough.
  12. Make some slashes across the top of the loaves with a sharp knife.
  13. Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise for about 30 minutes.
  14. Make an egg wash by whisking together an egg and 1 Tablespoon of water or heavy cream. Brush each roulette with the egg wash.
  15. Bake in the preheated oven for 15-25 minutes.

65 Comments

  • olya

    The Taste of Home recipe adds 1 egg to the dough ingredients. Your recipe does not include an egg. Does it make a difference in the result?

  • Natasha Yelfimov

    If you read the step by step directions you’ll see that there is an egg, I guess Olga forgot to include the egg in the printable version

    • natalya

      I made this today with strawberry jam filling. I was on a time crunch, decided last second to take some to my sons teacher, he goes to russian private school. So I did not have enough time for them to rise last 30 minutes. I place them in the oven with steam, they turned out so beautiful.

  • Sergi K.

    Olechka, you are so totally right about how fast this was gone. I think this is my favorite yeast dough creation. That was yummy!!!

  • Bennette Lee

    I was so pleased to hear that Putin was not going to enforce the new ( Americans adopting Russian orphans) Will that help any for you and your husband?
    Please let me know as I have prayed for you both concerning this manner.
    Bennette
    [email protected]

    • olgak7

      Hi Bennette,
      Thank you so much for your prayers. It still isn’t clear how the law will come into effect. We don’t know anything specific at this point. I will definitely update everyone as soon as I know if we will be able to proceed or not.

  • Inessa

    Made this rulet last night with farmers cheese and prunes (didn’t have the raisins), the other one with farmers cheese and strawberries, and the other one with farmers cheese and pear jam…/ Still can’t decide which on is my favorite..LOVE THEM ALL: Great dough recipe So soft. THANK YOU FOR SHARING! By looking at the gorgeous picture of the rulet I knew I had to double the recipe, It looked like two was just not enough for my family, and I was right..They kept going for the next peice and the next piece.. Thanks again 🙂

    • olgak7

      Hi Oksana,
      The baking sheet I used was a half sheet size, 18×13 inches. However, the most important thing to focus on is rolling out the dough to the dimensions that I have specified in the recipe.

  • Tania

    Olya you are by far my favorite food blogger so far. Everything I’ve made by you actually turned out and not only that but turned out to be the best thing I’ve made so far. This rulet turned out so amazingly soft, I’m in shock. I tried making ruleti before and they never came out this soft. I didn’t add raisins to the rulet due to my family not being fond of them but it still turned out amazing! I want to thank you for taking your time and putting up recipes with so much detail to them that ordinary cooks like us can try without getting confused. You are simply amazing!

  • Natalie S

    Hi Olga! I made this a couple of days ago and it was absolutely delicious! I think my 4 yr old ate 3-4 slices! Thanks for the great recipe. One question – what is the best way to store this if not eaten on the same day it was baked? Thanks!

  • Anna

    I just made these yesterday and one roulette is already gone! It’s delicious and very VERY easy to make.
    the only thing I did wrong is that I rolled out the dough way too thin therefore when I took nice and well risen roulettes out of the oven they fell. So next time I need to make them smaller.

    happymedley.blogspot.com

  • Mariya

    Hi, I wanted to thank you for all you do and especially for this recipe! This was my first time to make this kind of dessert, I was always to scared… I thought I’ll try yours and then few others to see which one I like best; after making yours I will not try any others! The dough was so soft!!! And everything was really easy to follow…And of course tasted amazing! . Thank you so much!!!!! 😀

    • olgak7

      Awesome! Thanks for taking the time to write and let me know how it turned out:).
      Making yeast breads is much easier than it seems. I’m glad you liked this roulette.

  • Oksana

    Hi Olga. I made these recently and was excited to try them. When I did, I was very disappointed that the batter tasted “wet”. I made roulette before using Natasha’s Kitchen recipe and they were delicious so I was eager to give this recipe a shot. I don’t know what happened but I don’t think this recipe worked for me.

    • olgak7

      I’m sorry to hear that you didn’t like the recipe, Oksana. My guess is that if the roulette tasted “wet” you didn’t bake it long enough. Every oven is different and some require longer baking times than others. I’ve never had an issue with this in the past, and I’ve been making this particular recipe for years. I’m glad you enjoyed Natasha’s recipe.

  • Oksana

    Hi Olga! Do you think I can use this dough recipe but with poppy seed filling? Although I must try it with farmer’s cheese as well. I just happen to have poppy seed filling.Thanks!

  • Anna

    Hi, I just have a quick question. After I’ve made the dough, should I let it rise in the same bowl that I mixed it in or transfer it to another bowl that’s been oiled?

    • olgak7

      Hi Anna. Yep, I usually used the same bowl, just coat the dough in oil one more time, cover it with plastic wrap and set it aside in a warm place to rise until it doubles.

  • Olga

    ok you are amazing. today i commented on your plov page and i just made this dessert…. it’s so soft and yummy!!! thank you! =]

  • Oksana

    Hi Olya, I would like to give this recipe another shot. Do you think this yeast bread can be frozen or refrigerated if not eaten within a week?

  • Olga Ant

    Awesome recipe can’t wait to try it. But I don’t have a kitchen aid. What are my options? Can I mix it by hand or maybe bread machine.

  • Oksana K

    This is one awesome recipe! 🙂 i’ve mentioned in my comment on your bulochki, that i’ve made this recently, and gotta say again, this was my first time doing the Yeast Dough. All turned out just amazing. The dough, the filling and the baking process. The texture was perfect, and of course the taste was awesome!
    Thank you again and again for this lovely website, i’ve done so many cooking out of here by now, and was not disapointed even once. All 100% turned out great, and i’m just an ordinary cook, so i was very happy about all the outcomes. But again, the CREDIT IS YOURS, because you give us the directions and the visual: So easy to follow!!!! God bless you, girl! 😀

    • olgak7

      WOW! What a sweet comment. Thanks, Oksana K.
      I am just an ordinary cook too. We all do our best for our family. I am so thrilled that you enjoyed this recipe. I’m always so excited when I hear that my recipes are enjoyed by other families.

  • Lena

    Hey Olga! I baked this recipe today… i baked the rulet for about 20-25 mins and it looked beautiful/well cooked on the outside of the rulet but the inside was a little raw. Any idea why? What are my options… should i just bake it longer? or did i do something wrong in preparing? It still turned out sooo good just a lil raw ;(.

    • olgak7

      Lena, every oven is different and most likely you had to bake it longer. Maybe you needed to roll it out thinner or there was too much filling. Either way, if you bake it longer there shouldn’t be any issues.

  • Nelli

    Just made this today…amazing! My husband said it looked just the store bought ones, but tasted way better:) Thank you so much for this recipe! I feel like i’m a pro now that this turned out:)

  • anna

    love your dough recipe delicious, made it for the first time and my hubby at the whole roll himself told me it reminded him when he was little his grandma made him sladkiye bulochki so im happy that it turns out well and can make my hubby happy, thanyou your an amazing cook love all ur recipes and love ur site so easy with all the steps to follow, may god bless you dear:)

  • Natasha

    This has quickly become my husbands favorite yeast roll, of course I use his favorite poppy seed filling. After a long difficult day at work he loves walking into a house filled with baking aroma. Baking it again tonight 🙂

  • Milana

    I’m about to make these right now!! For some reason, I woke and said “I want some bulachki!”
    Thanks for the easy step-by-step recipe!

  • Milana

    I’m about to make these right now!! For some reason, I woke up and said “I want some bulachki!”
    Thanks for the easy step-by-step recipe!

  • Dina

    Olga, Thanks so much for sharing this recipe for roulette. This is the best roulette recipe that I have ever made or ever had and even my mom said that this is the only recipe to keep for roulette. The texture is so fluffy and so tender! Everyone loved this roulette.
    You’re an amazing woman, wife, mother and cook:) Thanks again Olga for sharing all these wonderful recipes with us! God Bless you and your beautiful family!

  • Alevtina

    Thanks a lot for posting this recipe. I made so many times with peach and poppy seed filling from store bought cans. Its comes out delicious! Just last time I made a double portion and it was not as soft as before. I am using a kitchen aid for kneading dough. Just wondering if I have to knead the dough longer if I am making a double? How long? Thanks in advance.

    • olgak7

      I’m so glad you enjoyed this recipe, Alevtina.
      I really have no idea why the dough wasn’t as soft when you made a double portion. It might have needed more kneading, since it was a larger portion. Possibly the yeast wasn’t fresh? Or maybe the dough needed more time to rise.

    • olgak7

      I’m glad you enjoyed the Roulette. I’m so sorry to hear that you had trouble making the dough. Which part of the recipe was unclear? I would love to clarify things if I can.

  • tanya

    Might be a silly question, but sometimes I get a big air bubble throughout the dough after it’s baked. How can I prevent it from happening?

  • Tatyana

    Is it possible to freeze one part of the dough for later use? Do you know if it will still be good to use later on? I just want to make 1 roulette istead of 2 and just freeze the other piece of dough if that would work well. Thanks.

    • olgak7

      I wouldn’t recommend it, Tatyana. It will be ok, but will not be as fluffy and won’t rise as much. However, you can bake both and freeze one of the roulettes. Bread freezes really well.

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