Fried Jelly Rolls with Jam Filling
Soft yeast puffs stuffed with thick jam. The filling must be dense, or it’ll leak while frying.
- Time
- 1 h 35 min
- Serving
- 457 kcal
- Ingredients
- ≈ $0.11
- Protein
- 9 g
Ingredients
- 1 Wheat flour 61 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 31 ml
- 3 Dry yeast 1 g
- 4 Sugar 8 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Butterpack 180 g ≈ $1.58 5 g
- 7 Salt to taste
- 8 Jam 24 g
- 9 Sunflower oil 10 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Warm the milk2 until lukewarm, mix in the yeast and half the sugar, and let sit for 10 minutes until foamy.
Add the egg, melted butter6, salt, remaining sugar, and flour, then knead into a soft dough.
Cover the dough and let rise in a warm place for 45–50 minutes, until it visibly expands.
Divide the dough into rounds, add a generous spoonful of jam, and pinch the edges tightly to seal.
Heat oil in a pan and fry the rolls seam-side down for 3–4 minutes per side.
Remove when golden brown all over, and let rest for 5 minutes.
Tips
- Why it works
- Leave the dough in a warm place so the yeast works actively and the dough rises. Otherwise the pies will be flat and tough. If the room is cool, cover it with a towel to keep the warmth in.
- Substitutions
- Replace the fruit jam with thick cherry or plum jam (24 g), but make sure it doesn't leak. Use ghee (10 g) instead of sunflower oil for frying for a richer taste.
- Common mistakes
- The filling leaks while frying if the dough isn't pinched tightly or the jam is too runny. Check: if the edges aren't sealed, the filling spreads across the pan.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight container. Reheat in the oven at 180°C for 10 minutes or in a pan under a lid for 3 minutes. Don't freeze, the dough will turn crumbly.
- Serve with
- Serve with tea at lunch or dinner as a quick sweet snack. Add nuts or sour cream for contrast.
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