For the dough
1 yeast tablet
1/2 cup of warm water
2/3 cup of butter
1 tablespoon of grated carrot - 4g
1 tablespoon of salt - 5g
1 cup of cooked and mashed sweet potato - 220g
1 cup of scalded milk
2 well-beaten eggs
4 cups of all-purpose flour
For the filling
2 tablespoons of ground almonds - 24g
1 tablespoon of butter
4 tablespoons of chopped hazelnuts - 40g
Cinnamon to taste
For brushing
2 egg yolks
A few drops of coffee
For the dough
1 yeast tablet
1/2 cup of warm water
2/3 cup of butter
1 tablespoon of grated carrot - 4g
1 tablespoon of salt - 5g
1 cup of cooked and mashed sweet potato - 220g
1 cup of scalded milk
2 well-beaten eggs
4 cups of all-purpose flour
For the filling
2 tablespoons of ground almonds - 24g
1 tablespoon of butter
4 tablespoons of chopped hazelnuts - 40g
Cinnamon to taste
For brushing
2 egg yolks
A few drops of coffee
Dissolve the yeast in warm water
Mix the butter, grated carrot, and salt
Add the mashed sweet potato and scalded milk
Mix well until the butter is fully incorporated
Let it cool down
Add the yeast
Mix well and add the eggs
Add enough flour to obtain a firm dough
Shape into a log and place on a lightly floured surface
Roll it up tightly
Place in a bowl
Brush with melted butter
Cover with plastic wrap and refrigerate for up to 4 days
One hour before baking, open the log into a rectangle
Sprinkle with ground almonds, butter, hazelnuts, and cinnamon
Roll it up and cut into slices of 1 cm thickness
Place in a greased oven dish
Let it rise
Brush lightly with egg yolks beaten with coffee drops
Bake in a hot oven (200°C) for 15 to 20 minutes
As an option, when removing the dough from the refrigerator, shape into the desired rolls
Let it rise for 1 hour and brush with egg yolks
Bake again in a hot oven
You will have about 60 small rolls.
