Butter (for greasing)
For the dough
4 large egg yolks and whites separated
1/2 cup all-purpose flour (90 g)
2/3 cup wheat flour (80 g)
1 tablespoon active dry yeast
All-purpose flour (for dusting)
1 cup Damascus gelée (320 g for the filling)
1/2 teaspoon confectioner's sugar (for dusting)
Butter (for greasing)
For the dough
4 large egg yolks and whites separated
1/2 cup all-purpose flour (90 g)
2/3 cup wheat flour (80 g)
1 tablespoon active dry yeast
All-purpose flour (for dusting)
1 cup Damascus gelée (320 g for the filling)
1/2 teaspoon confectioner's sugar (for dusting)
Preheat the oven to 350°F (medium)
Grease a 26.5 cm x 40 cm baking dish with butter. Reserve
Prepare the dough: In a stand mixer, beat the egg whites until snowy
Add the flour and yeast and mix well
Add the egg yolks and continue beating until a soft mixture forms
Sift the wheat flour over the mixture and gently fold it in
Place the dough in the prepared baking dish and bake for about 30 minutes or until lightly golden brown on top and edges
Remove from the oven and, after 3 minutes, remove from the mold onto a powdered sugar-dusted cloth
With the help of the cloth, roll the dough into its smallest dimension and let it cool to maintain shape
In a small saucepan, melt the gelée over medium heat, stirring constantly
Unroll the dough and spread the melted gelée over it
Roll up again with the help of the cloth and let the filling cool
Transfer the rocambole to a serving dish, sift confectioner's sugar over the top, and serve
151 calories per slice
