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Classic 70s and 80s Ricotta Roll – Nostalgic & Delicious Vintage Recipe
TINSUF RECIPES

Classic 70s and 80s Ricotta Roll

A nostalgic recipe from the 70s and 80s featuring soft dough, creamy ricotta filling, and a golden yogurt topping. Perfect for breakfast, a snack, or a light dessert.
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Prep Time 20 minutes
Cook Time 29 minutes
1 hour
Total Time 1 hour 50 minutes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • - 200 g unsweetened natural yogurt
  • - 200 ml warm water
  • - 45 ml vegetable oil
  • - 10 g dry yeast powder
  • - 600 g wheat flour
  • - 1 teaspoon salt
  • For the Filling:
  • - 100 g ricotta cheese
  • For the Cream Topping:
  • - 2 whole eggs
  • - 200 g unsweetened natural yogurt
  • - 45 g melted unsalted butter
  • - 1 teaspoon salt

Equipment

  • - Mixing bowls
  • - Wooden spoon
  • Rolling Pin
  • Baking tray
  • Pastry brush

Method
 

  1. Prepare the Dough: Mix yogurt, warm water, and oil in a bowl. Add yeast, stir, then slowly add flour and salt. Knead 10 minutes until smooth. Cover and let rise 45 minutes.
  2. Shape the Dough: Divide into 4 pieces. Roll each into a rectangle.
  3. Add Filling: Spread ricotta cheese evenly across rectangles.
  4. Roll & Slice: Roll into logs, slice into 2-finger-wide pieces, and place cut side up in a round tray.
  5. Second Rise: Cover with a damp cloth, let rise 15 minutes.
  6. Prepare Topping: Whisk eggs, yogurt, butter, and salt. Pour over rolls.
  7. Bake: Preheat oven to 400°F (200°C). Bake 30 minutes until golden.
  8. Serve: Let cool slightly. Enjoy warm or room temperature.

Notes

- For a sweet version, mix honey or sugar into ricotta.
- For a savory twist, add herbs like thyme or parsley.
- Store leftovers in an airtight container (3 days) or freeze up to 2 months.