The filling is a key element in our recipe, bringing a rich flavor and a delicious texture. Start by boiling the sugar with 200 ml of milk in a saucepan over medium heat. Stir constantly to ensure the sugar is completely dissolved. Once the sugar has melted, add the ground poppy seeds and continue stirring. It is essential to pay attention to the consistency of the filling; leave it on the heat until the mixture thickens. If you find that the filling is becoming too thick and difficult to spread on the dough sheets, gradually add a little warm milk, being careful not to dilute it too much. Once you have achieved the desired consistency, let the filling cool. If you wish, you can add drained raisins, which will add a touch of sweetness and a pleasant texture.
For the dough, start by softening the yeast with a teaspoon of sugar, a little warm milk, and 1-2 tablespoons of flour. Let the dough rise covered in a warm place for 10-15 minutes until it grows and becomes fluffy. Meanwhile, sift the flour three times to aerate it, then add the eggs, egg yolks, half of the fat cut into small pieces, half of the melted and cooled fat, the remaining sugar, salt, and grated lemon zest. These ingredients combine perfectly and give the dough a splendid flavor. After the dough has risen, incorporate it into the flour mixture and gradually add the warm milk. Knead the dough vigorously until it becomes smooth and elastic, easily pulling away from the bowl and your hands.
After kneading the dough, divide it into 6-8 equal pieces and roll each piece into a thin rectangular sheet. Make sure the filling is evenly distributed over the entire surface of the sheet, then carefully roll it up without squeezing too tightly, forming a log. Seal the ends well so that the filling does not escape during baking. Proceed the same way for all the dough sheets. Place the rolls in a baking tray lined with parchment paper, leaving space between them to allow for expansion.
Before baking, brush the rolls with a mixture of lightly beaten egg yolk with milk or sugar to give them a golden and appetizing crust. Preheat the oven and place the tray inside at a low heat for 10-15 minutes to allow the rolls to rise completely. Then, increase the heat to a suitable level and continue baking for 25-35 minutes until the rolls are browned and perfectly baked. Carefully remove them onto a cooling rack and let them cool completely. Wrap the rolls in clean towels and keep them in a bag to maintain freshness. These delights can be stored for a week, wrapped in aluminum foil. Cut them only before serving to enjoy each bite fresh and full of flavor!
For the dough, start by softening the yeast with a teaspoon of sugar, a little warm milk, and 1-2 tablespoons of flour. Let the dough rise covered in a warm place for 10-15 minutes until it grows and becomes fluffy. Meanwhile, sift the flour three times to aerate it, then add the eggs, egg yolks, half of the fat cut into small pieces, half of the melted and cooled fat, the remaining sugar, salt, and grated lemon zest. These ingredients combine perfectly and give the dough a splendid flavor. After the dough has risen, incorporate it into the flour mixture and gradually add the warm milk. Knead the dough vigorously until it becomes smooth and elastic, easily pulling away from the bowl and your hands.
After kneading the dough, divide it into 6-8 equal pieces and roll each piece into a thin rectangular sheet. Make sure the filling is evenly distributed over the entire surface of the sheet, then carefully roll it up without squeezing too tightly, forming a log. Seal the ends well so that the filling does not escape during baking. Proceed the same way for all the dough sheets. Place the rolls in a baking tray lined with parchment paper, leaving space between them to allow for expansion.
Before baking, brush the rolls with a mixture of lightly beaten egg yolk with milk or sugar to give them a golden and appetizing crust. Preheat the oven and place the tray inside at a low heat for 10-15 minutes to allow the rolls to rise completely. Then, increase the heat to a suitable level and continue baking for 25-35 minutes until the rolls are browned and perfectly baked. Carefully remove them onto a cooling rack and let them cool completely. Wrap the rolls in clean towels and keep them in a bag to maintain freshness. These delights can be stored for a week, wrapped in aluminum foil. Cut them only before serving to enjoy each bite fresh and full of flavor!
Ingredients
Dough: -1 kg flour -50 g yeast -2 eggs + 2 egg yolks -4 tbsp sugar -200 ml warm milk -2 pieces margarine or 1 margarine + 1 butter -1 pinch of salt -grated lemon zest Filling: -400 g ground ground mace -1 cup milk (about 250 ml) - sugar to taste (about 300- 350 g) -raisins soaked in rum and drained, optional -1 egg yolk + 1 tablespoon milk or 1 egg yolk rubbed with 1 teaspoon sugar, for greasing