Juicy semolina roll

The recipe is from my mom and we all called this cake "War Cake", but I don't like that name at all, so I called it JUICY BREAKFAST ROLL. We made it intensively in those days and I still remember how I enjoyed this simple as a kid. and a juicy cake (both in papanja but also in performance).

Preparation steps

In a large bowl, mix eggs, oil, milk, sugar, vanilla š. and semolina. mix everything well and leave the mixture to stand for about 20 minutes for the semolina to swell.
Divide the mixture in half and add cocoa, half a bag of pzp and, if necessary, flour to one half to get a nice mass that should not be very hard but softer - not to stick to the dish.
Make another white mixture as well and add half of the pzp and flour as needed.
We roll out one dough first, then another. We put one on top of the other and, if necessary, trim the edges so that everything is the same for us.
Fold the dough into a roll and cut into thin slices (not more than half a cm).
Arrange in a pan at longer intervals and bake at 170 ° - 180 ° C.
Pour the prepared bay over the roasts (as for cupboards or baklava). It is best to let them stand overnight so that they absorb the bay well and soften it.

Serving

I dropped 40 odd rolls from this mass, so you can halve the ingredients. The amount of flour is not exactly stated because really my mom didn't weigh me and neither did I because it's always about me, so don't be angry. We can also turn the rolls a couple of times while they are in the bay to soften them as soon as possible.

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