Reap the rolls
This delicacy comes from Požonje (Bratislava). In some families, these rolls are prepared for Christmas.
Preparation steps
- Work the sifted flour with room temperature margarine as much as possible, then add the other ingredients and knead a smooth dough. Cover and leave at room temperature for an hour.
- Meanwhile, while the dough is resting, prepare the filling. Milk with k. sugar, v.sugar boil. Remove from the heat and add the raisins. Leave to soften for 10 minutes. Then mix the rind of grated lemon, apricot jam and finely ground walnuts with ground petit biscuits. Combine the mixture.
- After an hour, divide the dough into 24 balls. -In my case, one ball of dough was 34 g. -And the filling for one roll was otp. 31 g.
- We form each ball into an oval shape, 2-3 mm thick. Flour is not placed on the work surface, this way the dough can be stretched more easily. Arrange the stuffing on the longer part of the oval shape and roll it up. Form a horseshoe shape and arrange in a baking tray lined with baking paper.
- And now one important part, how will the surface of the dough be made of marble-looking eggs. With this bun, it is important that it looks like this. First, coat the rolls with egg yolk, leave in a cool place for half an hour. Then coat with egg whites and leave at room temperature for half an hour. We prick each roll with a toothpick in three places. Place in a preheated oven and bake at 180 degrees until they have a golden brown color. Coat hot baked rolls with sugar syrup.
