Thread spool (fasting stake)

Preparation steps

• Whisk the margarine with powdered sugar in a mixer and add ground black coffee, ground nutmeg and cocoa, then add flour. Knead a soft smooth dough by hand.
• Spread the dough as thin as possible on the work surface and cut the strips, to wrap the mold for the rolls themselves. In order not to make the cakes too big, I wrapped them up to half the length of the molds, starting from the narrow end.
• When the dough is wrapped around the mold, cut off the excess dough, and roll it on the work surface, together with the mold, so that the ends join together so that they do not separate during baking.
• Then cut off the excess dough on both sides with a knife and place the coated molds on baking paper in a baking tray.
• Bake at 160'C for about 10 minutes, and when it cools down a bit, hold the free end of the mold with a glove or cloth, and carefully remove the baked rolls with the other hand.
• Separate 1.5 dl from half a liter of soy milk and stir in the pudihg powder.
• Bring the rest of the milk and sugar to a boil, turn off the hob and set aside, then pour the whipped pudding in a stream, stirring with a food processor. Return the pan to the hot plate and cook until thickened, stirring constantly. When it thickens, add the broken chocolate, stir until the chocolate has melted and combined, then leave to cool, stirring occasionally, so as not to catch the crust on the top surface.
• Put margarine in a special bowl to drink, then add grated carrot, cover and simmer for about 6-7 minutes, stirring occasionally, add grated apples and simmer for another 6-7 minutes. When the mass is cooked, add the ground walnuts, mix and leave to cool.
• Assemble both cooled masses by beating with a mixer.
• Fill each roller with stuffing.
• Put chocolate, a cube of margarine, water and sugar in a bowl and melt for the glaze.
• Dip the filled rolls in the chocolate glaze at both ends, then the chocolate part in the coconut in a special bowl.
• Put powdered sugar in a bowl, pour a few drops of oil and pour a couple of teaspoons of hot water, stirring, to obtain a thick plastic mass. Put the mass in a plastic freezer bag, pierce the top of the bag a little and pull parallel threads, which imitate the white thread on the spool, along the free part of the roll, between the chocolate ends. Add cocoa or the rest of the chocolate glaze to the other part of the sugar mass, mix and pull out the dark threads on a roll (you can also use strawberry or raspberry extract for pink thread).