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Roulade on a cutting board.

Roulade Recipe with Plum Jam

Aida
A simple recipe for a plum jam roulade (strudel/ štrudla).
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Waiting for dough to proof 2 hrs
Total Time 3 hrs
Course Pastry
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
Servings 6
Calories 533 kcal

Ingredients
 
 

  • 2 teaspoons instant yeast
  • 4 tablespoons white sugar, divided 2 teaspoons for yeast, 2 for dough
  • 2 tablespoons butter
  • 10 ounces milk
  • 16-17 ounces white flour plus a little bit more
  • ½ teaspoon table salt
  • 2 eggs, divided 1 whole egg and 1 egg white for the dough, and remaining egg yolk for egg wash
  • 10 ounces plum jam
  • (Optional) powdered sugar for dusting

Instructions
 

  • In a small bowl combine baker’s yeast, sugar, and an ounce of water. Set aside for ten minutes, or until it starts to bubble up.  
  • (Parallel to step #1) In a small pot combine milk and butter. Heat on low until butter dissolves. Set aside to cool for a few minutes. 
  • In a large bowl combine flour, salt, and sugar. Whisk together. Add one whole egg and egg white, plus yeast, and mix. At this point slowly start adding milk and butter. Using your hand knead the dough vigorously until you get one elastic, smooth bowl (about 6-8 minutes). If more liquid is necessary, add some lukewarm water. Cover with a kitchen cloth, and leave in a warm place for 45-60 minutes, or until the dough doubles in size. 
  • Sprinkle your working area with flour. Cut the dough into two equal pieces, and knead each piece for 2-3 minutes. With a rolling pin, roll the dough out into a rectangle. (One side should match the length of your baking pan. For example, our dough rectangles were about 13x11 inches.)
  • Spread half of the plum jam over the rectangle, leaving about an inch on all sides. As you’re spreading the jam on the dough, spread more on the side you’ll start rolling from. Roll the dough carefully, and not too tightly, so as to leave as much jam inside as possible. Roll the dough in until you have a loaf. Meanwhile, sprinkle a 9x13 inch (23x33 cm) pan with flour. Transfer the loaf into the pan by placing the end side of the roll on the bottom. (Repeat this step for the second dough ball.)
  • Paint roulade loaves with egg wash. Leave in a warm place for another 45-60 minutes. After first 30 minutes have passed, heat up your oven to 390°F (200°C). 
  • Bake for 15 minutes. Lower the temperature to 350°F (175°C), and bake for another 20 minutes. If the roulades start to blush too much, cover with foil. Test for doneness with a toothpick. If necessary, add a few more minutes to the baking time. 
  • Serve 20-30 minutes after baking. Dust with powdered sugar if you wish. The roulade goes great with a refreshing drink like the elderberry cordial, or a warm one, like our homemade mint tea. Milk-based dough pastries are best consumed on the same day they're made as they harden faster. Warm it up in the oven.

Notes

Step 3: Milk-based dough is a little bit harder to maneuver. Add more liquid if necessary. The dough should be smooth and elastic, but not wet.

Nutrition

Sodium: 281mgCalcium: 90mgVitamin C: 4mgVitamin A: 272IUSugar: 33gFiber: 4gPotassium: 248mgCholesterol: 70mgCalories: 533kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 8gProtein: 13gCarbohydrates: 102gIron: 4mg
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