Milk
1 tablet of fresh yeast for bread
1/2 cup (ch) of skim milk
2 tablespoons (sop) of dietetic powder in breadcrumbs and oven
1/2 teaspoon of salt
1 tablespoon (sop) of light margarine
1 egg
2 1/2 cups (ch) of wheat flour approximately
Filled Center
1/2 cup (ch) of seedless raisins
250g of fresh ricotta cheese mashed
1 egg
1/2 tablespoon (sop) of light margarine
3 tablespoons (sop) of dietetic powder in breadcrumbs and oven
1 teaspoon of vanilla extract
1 yolk for brushing
Milk
1 tablet of fresh yeast for bread
1/2 cup (ch) of skim milk
2 tablespoons (sop) of dietetic powder in breadcrumbs and oven
1/2 teaspoon of salt
1 tablespoon (sop) of light margarine
1 egg
2 1/2 cups (ch) of wheat flour approximately
Filled Center
1/2 cup (ch) of seedless raisins
250g of fresh ricotta cheese mashed
1 egg
1/2 tablespoon (sop) of light margarine
3 tablespoons (sop) of dietetic powder in breadcrumbs and oven
1 teaspoon of vanilla extract
1 yolk for brushing
Dissolve the yeast in warm milk
Add the dietetic powder, salt, light margarine, beaten egg, and mix well
Cover and let it rest for 15 minutes
Pour the flour into a bowl and make a hole in the center
Add the risen yeast and mix well
Knead until bubbles form
Cover and let it rest until it doubles in volume
Filled Center: soak raisins and drain them
Add ricotta cheese mixed with egg, light margarine, dietetic powder, and vanilla extract
On a floured surface, roll out the dough with a rolling pin and spread the filling
Roll up like a roulade and transfer to a greased baking dish
Let it rest for another 20 minutes
Brush with yolk and put in the medium preheated oven until golden brown.
