'1/4 cup of raisins'
100 g of fresh ricotta
'1/3 cup of sugar'
1 tablespoon of vanilla
4 tablespoons of oil
3 tablespoons of milk
'1 1/2 cups of all-purpose flour'
2 teaspoons of active dry yeast
2 tablespoons of honey
1 tablespoon of milk
'1/2 cup of almonds or cashews, chopped'
1/2 teaspoon of cinnamon
1 tablespoon of brandy
FLOUR for dusting butter or margarine for greasing
'1/2 cup of confectioner's sugar'
2 tablespoons of lemon juice
'1/4 cup of raisins'
100 g of fresh ricotta
'1/3 cup of sugar'
1 tablespoon of vanilla
4 tablespoons of oil
3 tablespoons of milk
'1 1/2 cups of all-purpose flour'
2 teaspoons of active dry yeast
2 tablespoons of honey
1 tablespoon of milk
'1/2 cup of almonds or cashews, chopped'
1/2 teaspoon of cinnamon
1 tablespoon of brandy
FLOUR for dusting butter or margarine for greasing
'1/2 cup of confectioner's sugar'
2 tablespoons of lemon juice
Microwave the raisins with boiling water
Let it rest for 10 minutes and strain
For the dough: combine ricotta, sugar, vanilla, oil, and 3 tablespoons of milk in a bowl
Add all-purpose flour and yeast to the mixture
Knead quickly until you get a manageable dough
For the filling: mix honey, milk, almonds or cashews, and cinnamon until it forms a thick paste
Add raisins and brandy to the filling
Mix well
Roll out the ricotta dough on a floured surface to form a 30x20 cm rectangle
Spread the filling over the dough
CUT into strips of 2 cm, starting from the narrower side
ROLL up the strips and place them in an 18 cm diameter mold
Place the rolls next to each other, slightly overlapping
Bake in a preheated oven at 200°C for 40-45 minutes
For the glaze: mix confectioner's sugar with lemon juice and brush over the cake while it is still warm.
