Custard
3/4 cup of milk
3 tablets of fresh active dry yeast
1/4 cup of sugar
1 egg
1 egg, beaten
1/4 cup of butter
3 1/2 cups of all-purpose flour
1/2 teaspoon of lemon zest
Filling
1/4 cup of sugar
1/4 cup of raisins
400g of fresh ricotta cheese
For brushing
1 egg, beaten slightly
Accessory
Large baking dish greased with butter
Custard
3/4 cup of milk
3 tablets of fresh active dry yeast
1/4 cup of sugar
1 egg
1 egg, beaten
1/4 cup of butter
3 1/2 cups of all-purpose flour
1/2 teaspoon of lemon zest
Filling
1/4 cup of sugar
1/4 cup of raisins
400g of fresh ricotta cheese
For brushing
1 egg, beaten slightly
Accessory
Large baking dish greased with butter
Custard
1 In a saucepan, warm 1/4 cup of milk
Remove from heat and dissolve yeast in the milk
Reserve for 30 minutes
2 At separate times, in a bowl, mix sugar, egg,
egg, beaten, butter, flour, and remaining milk to form a smooth batter
Add lemon zest, dissolved yeast, and mix well
Let the batter rest for 20 minutes
Filling
Mix all ingredients together and reserve (if desired, substitute raisins with crystallized fruits or guava)
Assembly
3 Roll out the batter to a thickness of 0.5 cm
Cut squares of 8.5 cm
Distribute the filling (reserve some for decoration)
Preheat oven to medium temperature
4 Pull three corners of each square of batter towards the center, forming a roll
Fold the fourth corner over the others and press it down, securing well
Arrange the rolls in a baking dish
5 Brush with beaten egg, place some reserved filling on top, and bake for 20 minutes or until golden brown.
