Rose of Damascus

Dough

1

Activate the yeast by dissolving it in warm milk and let it rest for 15 minutes

In a large mixing bowl, sift the flour

Create a depression in the center and add the yeast-milk mixture

2

Beat the eggs with melted butter and add to the flour mixture

Combine the remaining ingredients in the center of the bowl and, using a fork, make circular motions, allowing the flour to fall gradually into the depression

Mix well

3

Transfer the dough to a lightly floured surface and knead until smooth

Shape into a ball and add more flour if necessary

4

Place the dough in a clean bowl, dust with flour, and cover with plastic wrap

Let it rest for an hour or until the dough has doubled in size

5

Press down gently with your hands to flatten and knead again

Let it rest for 30 minutes

Filling

In a saucepan, combine the Damascus raisins and water and cook over medium heat for 15 minutes or until the raisins are well rehydrated

Remove from heat and beat in a food processor until a smooth puree is achieved. Reserve

Assembly

1

Roll out the dough on a lightly floured surface to a rectangle of 35 x 40 cm

Spread the filling over the dough, leaving a 3-cm border

Glaze the edges with a little beaten egg and roll into a cylinder

2

Cut the roll in half lengthwise,

and roll one part onto the other

Preheat the oven to high temperature

3

Grease a baking dish with butter

Shape the dough into an annulus

Place in the prepared pan, glaze with the remaining egg, and bake for 40 minutes or until golden brown

Serve chilled.