It's no secret that I'm a huge fan of Yotam Ottolenghi. He never fails to inspire and excite me with his creativity in the kitchen. Paging through his latest cookbook Plenty More, I found so many recipes I wanted to try, that I barely knew where to begin. On a cold and dreary day, this roulade looked particularly enticing. Spinach, roasted tomatoes, fresh basil, salty precorino and creamy taleggio, all rolled up in a brioche dough and baked to golden perfection. It was such a big hit at my house that I made it a second time. Yes there is a yeast dough, but don't let that intimidate you. It takes but a few minutes to make in the mixer and rolls out effortlessly. The baked roulade can be served hot or at room temperature. And if there are any leftovers, (highly unlikely), it's delicious reheated the following day.
Taleggio and Spinach Roulade
- 1/2 cup whole milk
- 1 pkg. (2 tsp.) active dried yeast
- 2-3/4 cups plus 1 T. bread flour ( I used all purpose)
- 1 tsp. superfine sugar ( I used granulated sugar)
- 3-1/2 T. sunflower oil, plus extra for bowl
- 1 egg, plus 1 egg yolk
To make the dough, place the milk in a saucepan and warm to 86F. Add the yeast, stir to dissolve and set aside for 10 minutes.
Place the flour, sugar, oil, egg, egg yolk, and 1/2 t. salt in a stand mixer. Add the milk and yeast and work with a dough hook on low speed for about 2 minutes. Increase the speed to high and knead for another 7 minutes. The dough should be smooth and shiny.
Transfer the dough to a large bowl brushed with a little oil, cover the bowl with a wet tea towel, and set aside in a warm, draft free place for about 45 minutes or until double in size.
Line a 12 x 16 inch baking sheet with parchment paper. Transfer the dough to a lightly floured work surface and roll it out thinly to the size of the pan. Line the pan with the dough, pulling it right into the corners. Cover with the tea towel again and set aside for 30 minutes until the dough has risen slightly.
- 1/3 cup creme fraiche
- 3-1/2 cups baby spinach leaves
- 2/3 cups basil leaves
- 1 cup coarsely grated pecorino
- 9 oz. Taleggio, broken into 3/4 inch chunks
- 14 oz. roasted fresh cherry tomatoes (see note)
Using an offset spatula, spread the creme fraiche all over the surface of the risen dough. Sprinkle the surface with 1/2 t. salt, then top evenly with the spinach, basil, tomatoes, pecorino, and Taleggio cheese. Carefully pick up one of the longer sides of the dough and roll it up into a neat spiral log shape. Rest the log seam side down so it doesn't unravel when baked. Cover the pan with the tea towel again and leave for another 30 minutes.
Note: To roast tomatoes, slice in half and spread out cut side up on a baking sheet. Drizzle with olive oil and salt and bake in a 375F oven for about 50 minutes. Cool before using.
- 1 egg, beaten
- 2 tsp. poppy seeds
Preheat the oven to 425F. Brush the roulade gently with the beaten egg and scatter over with poppy seeds. Bake for 10 minutes, then turn the oven temperature down to 350F and continue baking for another 25 minutes. Don't worry if it cracks a little. When ready, it should be a nice dark brown. Stick a knife into it to check: it should come out with a little melted cheese but no dough. Cool slightly before cutting into thick slices. Or allow to cool completely and slice as needed.
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