250g all-purpose flour
1 tablet of active dry yeast
1/2 cup warm milk
1 tablespoon sugar
60g unsalted butter, softened
1 egg
1/2 teaspoon salt
Reheating Pastry Filling:
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
50g chopped nuts (or hazelnuts or pecans)
50g currants
Cobertura:
200g all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 teaspoon dark rum
250g all-purpose flour
1 tablet of active dry yeast
1/2 cup warm milk
1 tablespoon sugar
60g unsalted butter, softened
1 egg
1/2 teaspoon salt
Reheating Pastry Filling:
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
50g chopped nuts (or hazelnuts or pecans)
50g currants
Cobertura:
200g all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 teaspoon dark rum
Dissolve the yeast in warm milk with a pinch of sugar
Let it rest for a few minutes
Mix in the flour, butter, sugar, and egg
Knead until bubbles form in the dough
Add more flour if the dough is too wet
Let it rest in a protected place for 1 hour
Roll out the dough to the thickness of your finger
Brush with melted butter
Sprinkle with the mixture of sugar, cinnamon, nuts, and currants
Roll up tightly like a rocambole
Cut into pieces and shape into a pastry roll, inserting the tip at the bottom
Place on greased baking sheet
Cover and let rise for 1 hour
Bake in moderate oven until lightly golden
Still warm, brush with the mixture of sugar and lemon juice, warmed slightly
Add rum
