Ingredients for 10-12 rolls
500 g of wheat flour
25 g fresh sponges
1 cup warm milk
30 g melted butter
1 large egg
1/3 cup of honey
half a teaspoon of salt
filling:
500 g of ricotta cheese
6 tablespoons of sugar (or make to your liking)
1 packet of vanilla sugar (or seeds 1 vanilla pod)
1 tablespoon of potato starch
2 egg yolks
100 g dried cranberries
50 g raisins
for lubrication:
1 yolk + half a spoonful of milk
Preparation of the dough:
In a cup of a mixer, combine the flour, yeast, salt together.
Pour in warm milk, honey, egg, butter and knead for 8-10 minutes to
it turned out to be a soft, smooth dough.
Roll into a bowl, put in a bowl, cover with a film and in a warm place for 1 hour,
or until the dough increases by two.
Preparation of the filling:
Ricotta is combined with yolks, sugar, vanilla and starch.
Raisin and cranberries rinse and pour boiling water, leave for 10 minutes.
Drain and dry.
Forming and baking:
The dough is divided into equal parts (approximately 80 g each).
Roll out into a circle with a diameter of 15.
Lubricate the filling, sprinkle with raisins and cranberries.
Roll into a roll.
Fold in half and cut without reaching the ends of 2 cm.
Open the dough by making the type of boat ends wrap inside
Put the buns on a baking sheet covered with baking paper and leave for 30 minutes.
Lubricate the yolk.
Bake at 190 minutes for 20 minutes or until golden brown.
by prescription of Mrs. Dorothy
The article is based on materials .
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