Crust
4 cups of wheat flour
1 cup of warm milk
1/4 cup of sugar
2 tablespoons of butter
1 teaspoon of salt
2 eggs
1 packet of fresh active dry yeast (15g)
Filling
1 cup of mixed crystallized fruits, chopped
1/2 cup of sugar
1/2 cup of black currant jelly seeds
2 tablespoons of butter
1 teaspoon of vanilla extract
400g ricotta cheese
2 eggs
To glaze
2 tablespoons of coffee
2 egg yolks
Crust
4 cups of wheat flour
1 cup of warm milk
1/4 cup of sugar
2 tablespoons of butter
1 teaspoon of salt
2 eggs
1 packet of fresh active dry yeast (15g)
Filling
1 cup of mixed crystallized fruits, chopped
1/2 cup of sugar
1/2 cup of black currant jelly seeds
2 tablespoons of butter
1 teaspoon of vanilla extract
400g ricotta cheese
2 eggs
To glaze
2 tablespoons of coffee
2 egg yolks
Crust
Dissolve the yeast in milk
Combine sugar and 1 cup of flour, mix well, and let it rise for 30 minutes
Add eggs, salt, butter, and remaining flour
Mix until a smooth and firm dough forms
Divide the dough in half
With a rolling pin, shape each half into a rectangle of 25 x 35 cm, with 1 cm thickness. Reserve
Filling
Mix all ingredients together and reserve
Assembly
Distribute the filling between the crust rectangles and roll them up like a croissant, on the larger side
Curl the ends to seal
Grease two baking sheets with butter and place the pastries
Mix egg yolks with coffee and glaze the pastries
Let it rise
Bake in a hot oven for 30 minutes or until golden brown.
