Both adults and children love homemade cakes. One of the simplest types of dough is biscuit.

We offer you several recipes for biscuit rolls. Cooking them is not at all difficult even for an inexperienced hostess. Biscuit roll will be a great addition to a cup of tea or aromatic coffee. And you can go to visit with homemade cakes. We are sure that the hosts will certainly appreciate your gesture.

Biscuit roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts, you will need

for the test:

• 1 cup of sugar
• 1 cup flour
• 4 eggs

syrup for impregnation:

• 4-5 tbsp boiled condensed milk
• 3-4 tbsp nuts (walnuts, hazelnuts, etc.)
• powdered sugar

Recipe for roll with condensed milk and nuts

1. Separate the whites from the yolks. Whisk the yolks with sugar. Whip the egg whites into a fluffy foam. Gently combine the yolks and whites. Gradually add flour in a thin stream.
2. On a pre-prepared baking sheet (lined with baking paper), pour a thin layer on a baking sheet, and evenly distribute it over the entire sheet.
3. Bake a sponge cake at a temperature of 200-220 ° C until a golden crust appears.
4. When the biscuit has cooled, remove the paper, soak the cakes with syrup. Lubricate it with boiled condensed milk, sprinkle with nuts, wrap it in a roll. Sprinkle it with powdered sugar on top.
5. It is advisable to soak the biscuit with syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Biscuit roll with lemon cream

This roll is amazingly tender, with spicy lemon notes.

To make a biscuit roll with lemon cream, you will need

For test:

• 4 eggs
• 1 yolk
• 3-4 tbsp hot water
• vanilla sugar
• 125 grams of sugar
• 25 g starch
• 100 g flour
• a little baking soda on the tip of a knife

For cream:

• 10 g powdered gelatin
• 400 g cream
• 100 ml lemon juice (squeeze from lemon, strain)
• 100 grams of powdered sugar
• zest of one lemon
• vanilla sugar

Recipe for Biscuit Roll with Lemon Cream

1. Heat up the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mass at maximum speed for one minute.
2. After that, add sugar, vanilla sugar in portions. Beat for 2-3 more minutes. The mass should increase in volume.
3. Add the sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
4. Mix the dough with a whisk from top to bottom. Pour it into a baking paper-lined pan and place in the oven. Bake for 10-15 minutes at 180°C.
5. Meanwhile, prepare a damp kitchen towel. Its size should be larger than the shape itself.
6. Spread a towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully remove the paper from it. And with the help of a towel, roll the dough into a roll. Leave it to cool in a towel.
7. In the meantime, prepare the lemon curd. For this
   Soak the gelatine in cold water following the instructions. Heat the lemon juice on the stove (do not boil!), dissolve the gelatin in it and cool.
8. Whip the cream with powdered sugar and lemon zest. Add the chilled lemon juice to the cream and whisk again.
9. Unroll the cooled biscuit, spread it with the prepared cream and wrap it again. Transfer the finished roll to a flat dish and cool it in the refrigerator before serving (at least 2 hours). Sprinkle with powdered sugar or decorate as you like. Bon Appetit!

with pink soufflé

Sweet tooth will surely love it biscuit roll with pink soufflé. Strawberry soufflé goes well with tender dough.

To prepare a biscuit roll with pink soufflé you will need:

For biscuit

• 4 eggs
• 120 g sugar
• 2 tbsp warm water
• 75 g starch
• 75 g flour
• a pinch of salt

For the soufflé:

• 3 squirrels
• vanilla sugar
• 150 g powdered sugar
• 75 g condensed milk
• 50 g cl. oils
• 6 flavored gelatin sheets
• You can add fresh strawberries if you like.

Recipe for biscuit roll with pink soufflé

1. Separate the yolks from the whites. Whisk the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
2. Whip egg whites separately. Add remaining salt and sugar, beat until frothy.
3. Add 1/3 of the beaten proteins to the yolks, mix gently. Put the rest of the mass, mix again.
4. Combine flour with starch. Sift the flour through a sieve into the egg mass. Stir gently.
5. Preheat the oven to approximately 220°C.
6. Prepare a baking sheet. Pour the finished dough onto a baking sheet. Smooth out. Bake the roll at 200°C for about 10 minutes.
7. Lay the hot cake on a towel. Sprinkle a towel with a little sugar first. Remove paper. And with the help of a towel, roll the biscuit into a roll. Leave it to cool down.
8. To prepare the soufflé, beat egg whites with vanilla and icing sugar (1 minute). Put the mass in a water bath and, stirring constantly, slightly heat it.
9. Remove the dishes from the bath and beat the mass with a mixer to form a stable foam. Separately beat the condensed milk and butter.
10. Enter condensed milk with butter into proteins. In this case, the mass will become more liquid.
11. Place gelatin in cold water for 10 minutes.
12. Take out the sheets. Dissolve the gelatin in a water bath.
13. Then put a few tablespoons of the cream into the gelatin, and then add the rest of the cream.
14. Put the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
15. Unroll the roll, put the towel aside. Put the soufflé filling on the roll, and wrap it again. Leave the roll for a couple of hours in the refrigerator for the cream to harden.
16. This roll will appeal to those who do not like wet, but slightly moist filling. Bon Appetit!

Biscuit roll with sour cream

And, finally, we give the recipe for another wonderful biscuit roll with sour cream cream.

To make a biscuit roll you will need

For test:

• 4-5 eggs (depending on size)
• 4 tbsp cold water
• 160 g flour
• 160 g sugar
• 0.5 tsp baking powder

For cream

• 400 g sour cream
• 200 g cottage cheese
• sugar to taste
• 1 vanilla sachet
• 2 sachets of cream thickener

For impregnation

• Any syrup

Biscuit roll recipe

1. Set the oven to heat up (225°C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, whites with water (you should get a strong foam).
2. Add flour and baking powder to the yolks, beat. Proteins combine with the yolk mass. Pour the batter onto a baking sheet lined with baking paper and smooth it out. Bake the dough for about 8 minutes. At the same time, it should acquire only a slightly golden crust. Do not overcook the dough in the oven!
3. Remove the paper, soak the biscuit with syrup. Using a towel, roll it into a tight roll. Leave to cool.
4. Prepare cream. To do this, beat sour cream with vanilla, sugar and a thickener into a strong mass. Add cottage cheese. Lubricate the cooled roll with cream and wrap again. The tender roll is ready! Bon Appetit!
5. We hope you will try our recipes and have a lot of fun making delicious pastries and amazing taste. We are sure that your relatives and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace of them!

Sometimes it happens that guests come extremely unexpectedly, but there are no treats in the house. Such simple and tasty recipes come to the aid of such situations.

We present you 6 delicious recipes for the fastest tea rolls!

The tea party will go off with a bang, we promise you! 🙂

1. Roll with jam

Ingredients:

• 2 eggs
• 1 st. Sahara
• 1 st. yogurt
• vanillin
• 1 tsp soda
• 1.5 st. flour
• jam for brushing.

Process: Turn on the oven, both ten, 300 degrees, let it heat up. Beat eggs with sugar and vanilla, add yogurt, stirring soda in it beforehand, then add flour. The dough turns out liquid, pouring. Cover the baking sheet with paper or greased tracing paper and pour the dough, tilting the baking sheet, spread it over the entire baking sheet. Put the baking sheet in the oven, in the middle and bake for 7-8 minutes, until pink. Take it out and turn it over with the pink side on a damp cloth. Spread quickly with jam and roll up with a cloth. Let it cool down a bit. Remove the fabric, sprinkle the roll with powder.

2. Roll of condensed milk

Ingredients:

• 1 can of condensed milk
• 1 egg
• 1 cup flour
• 0.5 teaspoon of soda

Process: Mix all ingredients. Pour the dough onto a rectangular baking sheet lined with baking paper. Bake 5-7 minutes in a preheated oven. Filling - any cream, jam, chocolate-nut paste.

3. Nut-apple roll

Ingredients:

For test:

• 4 eggs
• 4 tablespoons flour
• 4 tablespoons of sugar
• 0.5 teaspoon baking powder

For filling:

• 4 apples
• 2 table spoons of sugar
• vanillin
• 100 g any nuts

Process: Grate apples, add sugar, vanillin, crushed nuts. Place on a baking sheet lined with baking paper and smooth out.
Beat egg whites with a pinch of salt to peaks.
Beat the yolks for 1-2 minutes, add sugar and beat for another 1-2 minutes. Gradually stir in flour with baking powder. Then gently whipped egg whites.
Put the dough on a baking sheet on top of the apple-nut mass, smooth it out.
Bake for 15 minutes at 180 degrees.
Then carefully turn the baking sheet with the finished biscuit onto a clean towel on the table, stuffing up. Quickly remove the baking paper and roll with a towel into a roll. Cool down.

4. Powdered milk roll

Ingredients:

• 5 tbsp Sahara
• 5 tbsp flour
• 5 tbsp powdered milk
• 3 eggs
• 1/3 tsp soda (quench with vinegar)
• a pinch of salt

Process: Turn on the oven, the temperature is 220 degrees. Immediately place a baking sheet greased with oil in it - it should be hot. Knead the biscuit dough. Beat the eggs with sugar, gradually add the sifted flour, milk powder, salt and quenched soda. Pour batter onto baking sheet and bake for exactly 5 minutes. Remove from the oven, immediately spread with any marmalade, jam or jam and roll the roll while it is hot. Let cool completely and sprinkle with powdered sugar.

5. Roll for tea with jam

Ingredients:

• 55 g flour
• 55 g sugar
• a pinch of salt
• 2 tsp baking powder
• 2 eggs
• 5 st. l. jam
• powdered sugar

Process: First you need to mix the first four ingredients, then add two eggs and beat everything thoroughly into a homogeneous mass. Prepare a baking sheet, put baking paper on it and grease it with sunflower or butter. Unroll the dough evenly on it and put it in the oven, preheated to 180 degrees. Bake for just 6 minutes, until the top of the cake is golden brown. In parallel with baking the cake, we put a metal saucepan on the fire, into which we pour the jam and heat it up slightly. By the way, jam can be anything, but strawberry is especially suitable. But this is a matter of taste for everyone. So, remove the jam from the fire and take the cake out of the oven. Remove the paper and grease one side with warm jam, wrap it in a roll and sprinkle generously with powdered sugar. Let cool and you can make tea!

6. Biscuit and cottage cheese roll

Ingredients:

• 3 packs of regular Jubilee-type cookies (30 cookies),
• 1 pack of cottage cheese
• 2 glasses of milk
• 1 chocolate bar or homemade icing (with a chocolate bar is faster).

Process: Place the first layer of cookies on a clean plastic bag. Before this, we dip the cookies in hot milk.
One layer is 15 cookies.
Top half of the curd mass, then another layer of cookies and again cottage cheese. We take the package from both sides and turn the whole thing into a roll. The cookies will soften and should not break. But even if it breaks, it's okay, pour melted chocolate on top of the roll with the addition of a small amount of milk. Alternatively, you can decorate the roll with chocolate pieces. We put the roll in the refrigerator and after 3-4 hours we eat.

Happy tea! 🙂

Please come to our table! 6 recipes for the fastest tea rolls updated: April 20, 2019 by: Evgenia Sokolova

Both adults and children love homemade cakes. One of the simplest types of dough is biscuit.

We offer you several recipes for biscuit rolls. Cooking them is not at all difficult even for an inexperienced hostess. Biscuit roll will be a great addition to a cup of tea or aromatic coffee. And you can go to visit with homemade cakes. We are sure that the hosts will certainly appreciate your gesture.

Biscuit roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts, you will need

for the test:

• 1 cup of sugar
• 1 cup flour
• 4 eggs

syrup for impregnation:

• 4-5 tbsp boiled condensed milk
• 3-4 tbsp nuts (walnuts, hazelnuts, etc.)
• powdered sugar

Recipe for roll with condensed milk and nuts

1. Separate the whites from the yolks. Whisk the yolks with sugar. Whip the egg whites into a fluffy foam. Gently combine the yolks and whites. Gradually add flour in a thin stream.
2. On a pre-prepared baking sheet (lined with baking paper), pour a thin layer on a baking sheet, and evenly distribute it over the entire sheet.
3. Bake a sponge cake at a temperature of 200-220 ° C until a golden crust appears.
4. When the biscuit has cooled, remove the paper, soak the cakes with syrup. Lubricate it with boiled condensed milk, sprinkle with nuts, wrap it in a roll. Sprinkle it with powdered sugar on top.
5. It is advisable to soak the biscuit with syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Biscuit roll with lemon cream

This roll is amazingly tender, with spicy lemon notes.

To make a biscuit roll with lemon cream, you will need

For test:

• 4 eggs
• 1 yolk
• 3-4 tbsp hot water
• vanilla sugar
• 125 grams of sugar
• 25 g starch
• 100 g flour
• a little baking soda on the tip of a knife

For cream:

• 10 g powdered gelatin
• 400 g cream
• 100 ml lemon juice (squeeze from lemon, strain)
• 100 grams of powdered sugar
• zest of one lemon
• vanilla sugar

Recipe for Biscuit Roll with Lemon Cream

1. Heat up the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mass at maximum speed for one minute.
2. After that, add sugar, vanilla sugar in portions. Beat for 2-3 more minutes. The mass should increase in volume.
3. Add the sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
4. Mix the dough with a whisk from top to bottom. Pour it into a baking paper-lined pan and place in the oven. Bake for 10-15 minutes at 180°C.
5. Meanwhile, prepare a damp kitchen towel. Its size should be larger than the shape itself.
6. Spread a towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully remove the paper from it. And with the help of a towel, roll the dough into a roll. Leave it to cool in a towel.
7. In the meantime, prepare the lemon curd. For this
   Soak the gelatine in cold water following the instructions. Heat the lemon juice on the stove (do not boil!), dissolve the gelatin in it and cool.
8. Whip the cream with powdered sugar and lemon zest. Add the chilled lemon juice to the cream and whisk again.
9. Unroll the cooled biscuit, spread it with the prepared cream and wrap it again. Transfer the finished roll to a flat dish and cool it in the refrigerator before serving (at least 2 hours). Sprinkle with powdered sugar or decorate as you like. Bon Appetit!

Biscuit roll with pink soufflé

Those with a sweet tooth will surely like the biscuit roll with pink soufflé. Strawberry soufflé goes well with tender dough.

To prepare a biscuit roll with pink soufflé you will need:

For biscuit

• 4 eggs
• 120 g sugar
• 2 tbsp warm water
• 75 g starch
• 75 g flour
• a pinch of salt

For the soufflé:

• 3 squirrels
• vanilla sugar
• 150 g powdered sugar
• 75 g condensed milk
• 50 g cl. oils
• 6 flavored gelatin sheets
• You can add fresh strawberries if you like.

Recipe for biscuit roll with pink soufflé

1. Separate the yolks from the whites. Whisk the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
2. Whip egg whites separately. Add remaining salt and sugar, beat until frothy.
3. Add 1/3 of the beaten proteins to the yolks, mix gently. Put the rest of the mass, mix again.
4. Combine flour with starch. Sift the flour through a sieve into the egg mass. Stir gently.
5. Preheat the oven to approximately 220°C.
6. Prepare a baking sheet. Pour the finished dough onto a baking sheet. Smooth out. Bake the roll at 200°C for about 10 minutes.
7. Lay the hot cake on a towel. Sprinkle a towel with a little sugar first. Remove paper. And with the help of a towel, roll the biscuit into a roll. Leave it to cool down.
8. To prepare the soufflé, beat egg whites with vanilla and icing sugar (1 minute). Put the mass in a water bath and, stirring constantly, slightly heat it.
9. Remove the dishes from the bath and beat the mass with a mixer to form a stable foam. Separately beat the condensed milk and butter.
10. Enter condensed milk with butter into proteins. In this case, the mass will become more liquid.
11. Place gelatin in cold water for 10 minutes.
12. Take out the sheets. Dissolve the gelatin in a water bath.
13. Then put a few tablespoons of the cream into the gelatin, and then add the rest of the cream.
14. Put the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
15. Unroll the roll, put the towel aside. Put the soufflé filling on the roll, and wrap it again. Leave the roll for a couple of hours in the refrigerator for the cream to harden.
16. This roll will appeal to those who do not like wet, but slightly moist filling. Bon Appetit!

Biscuit roll with sour cream

And, finally, we give the recipe for another wonderful biscuit roll with sour cream cream.

To make a biscuit roll you will need

For test:

• 4-5 eggs (depending on size)
• 4 tbsp cold water
• 160 g flour
• 160 g sugar
• 0.5 tsp baking powder

For cream

• 400 g sour cream
• 200 g cottage cheese
• sugar to taste
• 1 vanilla sachet
• 2 sachets of cream thickener

For impregnation

• Any syrup

Biscuit roll recipe

1. Set the oven to heat up (225°C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, whites with water (you should get a strong foam).
2. Add flour and baking powder to the yolks, beat. Proteins combine with the yolk mass. Pour the batter onto a baking sheet lined with baking paper and smooth it out. Bake the dough for about 8 minutes. At the same time, it should acquire only a slightly golden crust. Do not overcook the dough in the oven!
3. Remove the paper, soak the biscuit with syrup. Using a towel, roll it into a tight roll. Leave to cool.
4. Prepare cream. To do this, beat sour cream with vanilla, sugar and a thickener into a strong mass. Add cottage cheese. Lubricate the cooled roll with cream and wrap again. The tender roll is ready! Bon Appetit!
5. We hope you will try our recipes and have a lot of fun making delicious pastries and amazing taste. We are sure that your relatives and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace of them!

All kinds of rolls with various savory and sweet fillings are popular all over the world. A piece of roll with milk, coffee or tea will serve as a good breakfast, lunch or dinner. And, of course, the roll will be an excellent dessert on the festive table. We already know what fillings can be used to bake a roll. We considered many of them when we baked pies and pies.

But, of course, raisins are the most popular addition for toppings. What you will use depends only on your desire and skill. Which one you cook - on the basis of the finished one or come up with something of your own unusual - too. The main condition is not to be afraid of experiments. After all, all the great discoveries began with them. Cooking is no exception! And we will look at some recipes for rolls that are prepared in different countries.

Roll with boiled condensed milk and walnuts
Beat 2 eggs with 5 tablespoons of sugar, add 5 tablespoons of powdered milk, 5 tablespoons of refined sunflower oil (odorless), a pinch of soda and 5 tablespoons of flour. Put the dough on a baking sheet on a greased sheet and bake over medium heat for 5-7 minutes. Cook condensed milk in advance (or buy ready-made), finely crush 100 grams of walnuts. Put condensed milk and nuts on a still hot layer and immediately twist into a roll. Let cool. Can be sprinkled with powdered sugar.
Instead of condensed milk, you can use fruit jams and purees.

Roll with walnuts and honey
The test will require 2 cups flour, ½ cup sugar, 50-100 g butter or margarine, 1 egg, 4 tbsp. tablespoons of thick sour cream, ¼ teaspoon of salt, ¼ teaspoon of soda.
For filling: 1 cup walnuts, ½ cup sugar, 2 tbsp. spoons of honey, 1/8 teaspoon of cinnamon, 1 egg for lubrication.
Prepare sweet dough on sour cream and soda. Roll out the finished dough into a 20x25 cm layer. Lubricate one edge of the layer with an egg (this edge of the layer should be slightly thicker than the other), and grease the thinner edge, sprinkle with grated nuts and sugar.
From a thin edge, start rolling the layer into a roll, then put it on a greased baking sheet, grease with an egg. To release steam and so that the roll does not burst, pierce it with a stick in 5-6 places.
Bake the roll in the oven at a temperature of 180-200 degrees.

Rolls with jam
Would need 320 g flour, 250 g milk, 20 g yeast, 125 g margarine, 2 tbsp. spoons of sugar, 2 eggs, 1/2 teaspoon of salt, 150 g of jam, powdered sugar.
Dissolve the yeast in warm milk, add beaten eggs (leave a little for lubrication), sugar, salt and margarine softened to the consistency of sour cream. Mix well and add flour. Knead a stiff dough. Put it to ferment in a warm place, covered with a towel.
Cut the finished dough into pieces, roll into bundles and cut into small pieces, from which form cakes.
Grease the cakes with jam, roll into rolls, place on a greased baking sheet and let rise in a warm place.
Lubricate the rolls with an egg and bake for 10-12 minutes at a temperature of 230 degrees.
Sprinkle with powdered sugar before serving.

Roll "Inspiration"
Would need 5-6 eggs, 1 cup sugar, 1/2 cup flour, 150-200 g softened butter, 3-4 tbsp. spoons of cranberry puree.
Separate the raw proteins from the yolks and put in. Grind the yolks with white sugar. Mix the resulting mass with flour, and then carefully introduce the whites whipped into a thick foam. We mix everything so that the mass settles. Pour the finished dough onto a baking sheet and place in a heated oven. Bake for 20-25 minutes without drying out.
Now we are preparing the cream. Rub the cranberries through a colander or sieve and mix the resulting puree with sugar to taste. Beat the softened butter with sugar and, gradually adding cranberry puree to it, continue beating until fluffy.
We spread the cream with a thin layer on the cooled biscuit, roll it tightly with a roll and put it in the refrigerator.
The finished roll can be sprinkled with powdered sugar.

holiday roll
In this roll, the “highlight” is the filling, and the dough can be made according to any roll recipe.
For the filling you will need: 5-6 apples or apple jam, jam, 3 eggs, 1-2 tbsp. tablespoons of cocoa, 1 glass of nuts, 1 incomplete glass of granulated sugar.
Separate the yolks from the proteins, beat together with sugar and add chopped apples or jam, finely chopped toasted nuts. Mix well.
Separately, beat the whites into a stiff foam and carefully pour them into the apple-nut mass, mix. Put the filling on the dough, wrap it with a roll or cover with a "lattice" of dough.
Brush the top of the product with one beaten egg and bake in a non-hot oven until golden brown.

Hebrew strudel
For the test, take 50 g flour, 20 g milk, 10 g sugar, 10 g butter, 1-2 eggs, 1 g soda, 0.1 g vanilla powder.
For filling: 10 g jam, 25 g dried fruits, 5 g sugar, 0.1 g cinnamon.
Sift the flour through a sieve, make a recess in it, pour in the eggs, butter, powdered sugar, vanilla powder and soda. Knead a stiff dough. Roll it out with a thickness of 0.3 cm, grease the surface of the dough with an even layer of jam and cover with soaked dried fruits. Roll up and place in a warm place to rise. Then brush with egg, sprinkle with a mixture of sugar and cinnamon and bake in the oven.
Such is the recipe. It is clear that you cannot treat a large company with such a strudel, so feel free to increase the proportions - and for the cause!

The Jews have a strudel, the Slovaks and Czechs have a strudel, and all this is nothing more than a roll.

Strudel with cherry
The test will require 200 g flour, 65 g butter, 15 ml vegetable oil, salt.
For filling: 1 kg of cherries, 75 g of sugar, 60 g of breadcrumbs, 25 g of vanillin, cinnamon, powdered sugar.
From flour, oil, water and salt, knead the dough, cover with a napkin and leave for 30 minutes. Roll out into a thin layer, leave for a while to dry, then sprinkle with vegetable oil. For the filling, mix pitted cherries with sugar, breadcrumbs, add vanillin and cinnamon. Pour over dough and roll up. Place on a baking sheet, lightly grease with vegetable oil and bake in a moderately heated oven.
Sprinkle the cooled roll with powdered sugar.

Bratislava roll
For the test, take 500 g flour, 10 g yeast, 20 g sugar, salt, 300 g sour cream, 200 g lard or 250 g butter, 2 yolks and 1 protein.
For the nut filling you will need 150 g ground walnut kernel, 200 g caramel sugar, 80 g breadcrumbs, 50 g raisins, cinnamon, lemon juice, grated lemon zest.
For poppy seed filling, take the same products as for the nut, only we will replace the nut with poppy seeds, and take 50 g more sugar.
From 50 g of flour, yeast and a pinch of salt, prepare a dough and set it for fermentation. Stir the remaining flour, salt, sugar and rub with fat. Add the dough, sour cream and knead the dough of medium consistency. We put the finished dough for 30 minutes in a cold place, after which we divide it into 2 pieces. Roll each piece into a layer 0.5 cm thick. Cover one layer with nut filling, put the second layer on top and cover it with poppy seed filling.
We roll the layers prepared in this way into a weak roll, put it on a baking sheet greased and sprinkled with flour and put it for a while in a cold place. Then bake at a moderate temperature.
To prepare the filling, stir 150 g of walnut kernels in caramel sugar syrup, add breadcrumbs, raisins, cinnamon (to taste), lemon juice, grated lemon zest. We will make the poppy filling in the same way, replacing the nuts with poppy seeds.

Rolls are one of the main culinary products of the festive tables of different peoples, and rolls with cinnamon or raisins are loved by many.

Roll with cinnamon
For the test, take 2 cups flour, 3-4 tbsp. spoons of sugar, 2-4 tbsp. spoons of butter or margarine, 1-4 eggs, 10 g of yeast, ¼ cup of milk or water.
For the filling you will need ½ teaspoon ground cinnamon, ½ cup chopped almonds for sprinkling, 3 tbsp. tablespoons melted butter, ½ cup sugar, 1 egg for greasing.
Let's prepare a delicious sourdough dough. We roll it into a layer 5 mm thick and 40 cm wide. Lubricate the surface of the layer with melted, but not hot butter and sprinkle with sugar mixed with cinnamon. Roll up the sheet and place seam side down on a baking sheet. Let's let the roll come up a little, grease it with an egg and prick it in several places with a wooden stick. Sprinkle with almonds and bake at a temperature of 200-220 degrees.

Roll with raisins
For the test, take the same ingredients as in the previous recipe.
For filling: 2 cups raisins, 100 g butter, ½ cup sugar, 1 egg for greasing, 1 tbsp. a spoonful of powdered sugar for sprinkling.
Let's prepare a rich sponge dough, roll it out 4-5 mm thick and 40 cm wide. Lubricate the surface of the layer with an egg, sprinkle evenly with raisins, and sugar on top. We roll the layer with a roll and put it on a greased baking sheet with the seam down, press it a little. Let the roll stand for 30-40 minutes, grease its surface with oil and make punctures in several places with a wooden stick. We bake for 25-30 minutes at a temperature of 200-220 degrees.
After baking, lightly grease the roll with butter and sprinkle with powdered sugar.

Turkish roll
The test will require 500 g flour, ½ teaspoon salt, 1.4 liters of warm water, 8 drops of vinegar, 1 egg, 1 tbsp. a spoonful of vegetable oil.
For filling: ½ l of milk, 60 g of maize starch, 550 g of sugar, 250 g of nuts, 1 yolk, 1 tbsp. a spoonful of vegetable oil, 1 sachet of vanilla sugar, 2 lemons, 200 g of butter.
Make a well in the sifted flour, pour the egg mixed with warm water, vinegar, salt and vegetable oil into it, and gently knead the dough. Knead the dough on the board until it falls behind and bubbles appear on the dough. After that, sprinkle the dough with flour and put in a warm place, covered with an inverted bowl. After 30 minutes, cut the dough on a napkin into several pieces and prepare thin layers from them.
From milk, maize starch, 100 g of sugar, prepare pudding, cool it, then add grated nuts, yolk and juice of 1 lemon to it. Grease each sheet individually with melted butter and place them one on top of the other. Put the filling on top. Roll into a roll, as tight as possible. With a sharp knife, cut the roll into portions about 3 cm wide and place these pieces on a well-oiled baking sheet.
Bake in the oven at medium temperature for 20 minutes. While the roll is baking, make a syrup from the remaining sugar and 1 cup of water by adding 1 packet of vanilla sugar and a sliced ​​lemon. Pour the syrup over the slices of the roll that have not yet cooled down.
Then fold them nicely and serve.

chocolate roll
The test will require 1 cup flour, ¾ cup sugar, ½ teaspoon cocoa powder, 7 eggs.
For cream: 300 g butter, 1 ¼ cups milk, 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of starch, ½ teaspoon of cocoa powder, 30 g of rum, 100 g.
Prepare biscuit dough without heating by adding cocoa powder to it.
For cream, dissolve starch in ¼ cup of milk. Boil the rest of the milk with sugar and brew with starch. Cool the brew to 20-25 degrees, add butter and rum and, while cooling, beat the cream with a spatula until fluffy.
Cover the sponge cake with a layer of cream and roll into a roll. Glaze the surface of the roll with melted chocolate, make wavy lines on the surface with a confectionery comb. After 24 hours of cooling in the refrigerator, cut the roll into portions.

Biscuit roll, simple and quick to prepare, helps out well when you really want sweets, and you are too lazy to go to the store. There are many recipes for this dessert. In this article, we will present two of the most popular and ways.

Making Biscuit Roll Easy and Quick

Surely every housewife knows how the Charlotte pie is prepared. The principle of kneading the base for homemade roll is the same. For it we need the following ingredients:

• large eggs - 4 pcs.;
• apple or pear jam - a full glass (for filling);
• white sugar - 250 g;
• light flour sifted - 250 g;
• powdered sugar - to decorate the dessert;
• semolina - 2 large spoons.

Preparation of biscuit dough

Cooking biscuit roll (simple and quick) should start with kneading the base. Eggs must be separated into whites and yolks. To the last ingredient you need to add white sugar and grind until white. Proteins must be cooled and whipped into a stable foam. Having combined both masses, they should be mixed, add the sifted flour to them. It is recommended to beat the resulting dough until it becomes homogeneous and airy.

Laying out the base

Before preparing a biscuit roll, the base should be correctly laid out on a sheet. It needs to be lubricated with unscented oil, and also sprinkled with semolina. At the end, all the dough must be poured onto a baking sheet so that it is evenly distributed over the entire surface of the sheet.

Heat treatment

How long should I bake a simple and quick biscuit roll? It is recommended to place the filled sheet only in an oven preheated to 205 degrees. The base preparation time is 15-17 minutes. In this case, the dough should rise well, become ruddy, soft and lush.

We form the product

Homemade biscuit roll will turn out beautiful and tasty only if all actions aimed at its formation are carried out very quickly. After all, after baking the base, it cools very quickly and breaks.

Thus, removing the biscuit from the oven, it should be immediately greased with thick apple or pear jam, and then immediately rolled into a tight roll.

Serve for tea

Now you know how to prepare a biscuit roll with jam. After it is formed, it must be laid out on a flat and oblong plate. After cooling the product a little, it should be sprinkled with powder and served. Before this, it is recommended to cut the dessert into pieces 1.7 centimeters thick. It is desirable to present the biscuit to the table along with a cup of warm black tea.

Cooking homemade roll with condensed milk

Subject to all the rules of the recipe, you should get a very tasty, tender and soft roll. If you decide to make such a dessert not for a simple family tea party, but for a festive table, then we recommend using a different cooking method. With it, a homemade delicacy will turn out even more high-calorie, tender and tasty.

So, let's look at how a festive biscuit roll is made step by step. For it we need:

• large eggs - 4 pcs.;
• boiled condensed milk - a full jar (1/2 in the dough and ½ in the filling);
• white sugar - 180 g;
• light sifted flour - 290 g;
• soda quenched with table vinegar - a dessert spoon;
• oil without aroma - 10 ml (for lubricating the bowl);
• butter fat - 100 g;
• fresh sour cream - 150 g;
• powder - to decorate the dessert;
• semolina - 2 large spoons.

Knead the dough

To knead the biscuit dough, it is necessary to separate the eggs into whites and yolks. White sugar, fresh sour cream and ½ can of condensed milk should be added to the yolks. You need to mix the ingredients until you have a homogeneous sweet mass.

As for the yolks, they must be beaten with a mixer until persistent peaks. Subsequently, both masses should be combined, add slaked soda and light flour to them. At the exit, you should get a homogeneous and fragrant biscuit dough.

Laying out the dough on a sheet and baking it

How to cook biscuit roll? After kneading the base, the baking sheet should be greased with oil and sprinkled with semolina. It is necessary to pour all the prepared dough onto the sheet and carefully distribute it so that its thickness is the same everywhere. In this form, the semi-finished product should be sent to the oven. It is desirable to bake biscuit dough at a temperature of 205 degrees for ¼ hour.

Making buttercream

To prepare a festive roll, you should use not the usual fruit jam as a filling, but a real cream for a homemade dessert. To make it, you need to beat soft cooking oil with a mixer, and then add the rest of the condensed milk to it. As a result of this, you should get a very lush, high-calorie and tasty cream.

The process of forming a biscuit roll

After the dough is baked, it must be removed and lightly pry with a spatula so that it moves away from the sheet well. Having lubricated the surface of the product with a previously prepared cream, it should be immediately wrapped in a tight roll. To prevent it from opening, it must be placed on a flat surface with the cut side down.

When the roll has cooled down a little, it is recommended to sprinkle it with powder, cover with a film and put it in the refrigerator. In this form, the dessert should be kept for a whole hour. During this time, the biscuit will absorb some of the butter cream, become even more tender and soft.

How to serve?

After keeping the biscuit roll in the refrigerator, it must be removed and placed on the cake stand. After cutting the dessert into pieces 1.7-2 centimeters thick, it should be served to guests along with a cup of black tea. To taste, such a delicacy is in no way inferior to homemade cake. This makes it much faster and easier.

How can you decorate a roll?

Biscuit roll in 5 minutes can be decorated in different ways. Above, we presented the easiest and fastest way (sprinkling with powdered sugar). But if you want to surprise your guests and get a more beautiful dessert, then you need to use other methods for this. For example, some housewives pour over the finished roll or draw an unusual mesh on it. To do this, a dark or white tile of store-bought delicacies is melted over low heat with the addition of a couple of large spoons of milk and 5 g of butter.

In addition, such a dessert can be covered with sour cream or protein cream. It is also good to decorate a biscuit roll with pieces of fruit (bananas, apples, tangerines, oranges, kiwis, grapes) or fresh berries (strawberries, wild strawberries, lingonberries, blueberries, raspberries, blackberries, etc.).