CAROB ROLL

Ingredients

500 g Extra white flour type 400
50 g sugar
1 bag of dry yeast
2 tablespoons lemon zest
sprinkle of salt
250 ml milk
50 g melted butter
2 yolks

For the filling:

120 g carob
200 ml milk
100 g chopped dried figs
1 tablespoon grated lemon zest
a sprinkle of carnation powder
1/2 tablespoon cinnamon
50 g powdered sugar

6-8

140

PREPARATION

From the flour, yeast, sugar, butter, egg yolks, salt and lemon zest, knead a soft dough that is left at room temperature for 1 hour to rise. In a bowl on the fire boil the milk with the carob. Set aside, add the chopped dried figs, lemon zest, carnation, cinnamon and powdered sugar. From the raised dough, knead the crust in the shape of a rectangle and coat the entire surface with the carob filling. It is rolled up and folded into a snail shape. Before baking, leave it in a greased baking tray to rise for another 15 minutes. Bake in a preheated oven at 180° C for about 40 minutes.

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8-1060

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4-6150

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1kg Extra white flour type 400 500ml milk 40g yeast 200ml cooking oil 100g sugar 1 small teaspoon salt