Pastry Dough
2 cups of wheat flour
3/4 cup of lukewarm milk
6 tablespoons of butter
3 tablespoons of unsalted butter, melted
1 teaspoon of salt
3 eggs
3 tablets of fresh biological yeast (45g)
Filling
1/2 cup of confectioner's sugar
4 tablespoons of softened butter
2 teaspoons of vanilla extract
300g of black currant jam without seeds
For brushing
2 egg yolks
For dusting
Confectioner's sugar
Aid
Roll Form with 30cm diameter
Pastry Dough
2 cups of wheat flour
3/4 cup of lukewarm milk
6 tablespoons of butter
3 tablespoons of unsalted butter, melted
1 teaspoon of salt
3 eggs
3 tablets of fresh biological yeast (45g)
Filling
1/2 cup of confectioner's sugar
4 tablespoons of softened butter
2 teaspoons of vanilla extract
300g of black currant jam without seeds
For brushing
2 egg yolks
For dusting
Confectioner's sugar
Aid
Roll Form with 30cm diameter
Pastry Dough
Blend the yeast with confectioner's sugar
Add milk and one cup of flour
Mix well
Let it rest for 20 minutes
Combine remaining flour, eggs, butter, and salt
Knead well
Let it rise until double its volume
Filling
Melt the butter
Add all other ingredients and mix well
Roll out the dough to a rectangle of 40x50cm with 0.5cm thickness
Cover with filling and roll up the longest side like a roulade
Cut into six equal slices
Grease the form with butter
Place the slices in the form, leaving a gap between them
Let it rise for 30 minutes
Heat the oven to high temperature
Brush with egg yolks and bake for 30 minutes or until golden
Deseason after cooling and dust with confectioner's sugar.