Flour
2 packets of yeast for cake
3/4 cup of warm water
1 tablespoon of sugar
1 cup of milk
1 packet of butter or margarine (100g)
3 tablespoons of salt
5 to 6 cups of wheat flour
Filling
3 tablespoons of butter or margarine
2 cups of chopped chives
2 cups of chopped parsley
3 tablespoons of fresh mint leaves
2 cloves of garlic, minced
2 eggs
1 tablespoon of salt
1/4 teaspoon of black pepper
Pepper sauce, to taste
Flour
2 packets of yeast for cake
3/4 cup of warm water
1 tablespoon of sugar
1 cup of milk
1 packet of butter or margarine (100g)
3 tablespoons of salt
5 to 6 cups of wheat flour
Filling
3 tablespoons of butter or margarine
2 cups of chopped chives
2 cups of chopped parsley
3 tablespoons of fresh mint leaves
2 cloves of garlic, minced
2 eggs
1 tablespoon of salt
1/4 teaspoon of black pepper
Pepper sauce, to taste
Preheat the oven to 180°C (moderate)
Combine yeast and sugar in warm water
Heat milk and add butter or margarine, salt, and let it cool slightly
Place in a large bowl and add yeast mixture
Gradually add flour, mixing until firm dough forms
Knead for a few minutes on a floured surface and place in a greased bowl
Cover with cloth
Let rise for 45 minutes to 1 hour
Meanwhile, prepare filling: melt butter or margarine and add chives, parsley, and mint
Cook for a few minutes, stirring constantly
Add garlic and lightly beaten eggs, stirring until eggs start cooking
Season with salt, pepper, and pepper sauce
Divide dough into two equal parts and roll each part into a 1/2 cm thick rectangle
Spread filling on each rectangle and roll up like a roulade
Place each roll in a small English muffin tin, greased and covered with cloth
Let rise for another 30 to 45 minutes
Bake for 45 minutes or until lightly browned
Remove immediately and let cool wrapped in a towel
Do not cut until completely cool, then serve as 2 cakes.
