Fig jam and Ricotta scrolls

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Recipe's preparation

1. Add to the mixer bowl 300g water, 2 tsp dried yeast, 20g olive oil, Pinch of salt, 2 tsp castor sugar and heat 2 min/37°C/speed 1
2. Add 500g bakers flour, 1/2 tsp mixed spice and mix 5 sec/speed 5 than Knead 1 min.
3. Empty the dough onto a floured working service or silicone mat, form into a ball, place the dough into a slightly greased bowl and cover with glad wrap or silicone mat and let it prove until doubled in size ( apx 30min or longer if needed)
4. Preheat the oven on 200c f/f. Weigh 300g fig jam ( home made or store brought) and place aside.Weigh 300g ricotta cheese (homemade or store bought) and place asaide. Prepare the egg wash and set aside.
5. Knock down the dough on slightly floured work surface or silicone mat and roll into a large rectangle. Spread the dough with the fig jam leaving about 1 cm free of jam on one longer side of the dough, spread the ricotta cheese evenly over the fig jam also keeping in mind to leave that same 1 cm of dough free of cheese as well. Roll up along the long side down towards the 1cm of dough free from jam and ricotta and press the dough lightly to stick together. Brush the roll lightly all around with earlier prepared egg wash and sprinkle with sesame seeds pressing them in slightly to stick on. Cut the roll into 12 slices and place the cut side onto the earlier prepared tray lined with baking paper.
6. Place the tray with the scrolls into preheated oven and bake 20 to 30 min or until light golden brown all over and cooked. Once out the oven brush each scroll with the extra fig jam ( heat up the jam so it spreads easily), let them cool down slightly before eating.

Enjoy !!

Ps.I usually make my own Fig Jam and Ricotta cheese but you can use whatever jam and ricotta you like, own made or store bought.