For the dough
6 tablespoons of sugar
3 tablets of biological fresh yeast (45 g)
3/4 cup of lukewarm milk
5 cups of wheat flour (600 g)
3 eggs
3 tablespoons of melted butter
1 teaspoon of salt
2 egg yolks
Confectioner's sugar (for dusting)
For the filling
4 tablespoons of butter
1/2 cup of sugar
2 tablespoons of oil
300g of grape raisins without seeds
For the dough
6 tablespoons of sugar
3 tablets of biological fresh yeast (45 g)
3/4 cup of lukewarm milk
5 cups of wheat flour (600 g)
3 eggs
3 tablespoons of melted butter
1 teaspoon of salt
2 egg yolks
Confectioner's sugar (for dusting)
For the filling
4 tablespoons of butter
1/2 cup of sugar
2 tablespoons of oil
300g of grape raisins without seeds
Make the dough: Place the sugar in a bowl and crush the yeast on top
Add milk and 1 cup of flour
Mix well and let it rest for 20 minutes
Add the remaining flour, eggs, butter, and salt
Knead well on a floured surface
Let the dough rise again until it has doubled in volume
Make the filling: Melt the butter and mix with the remaining ingredients
Mix well
Roll out the dough into a rectangle of 40 cm x 50 cm with a thickness of 0.5 cm
Spread the filling over the rolled-out dough and roll it up like a roulade
Cut into six equal pieces
Arrange the rolls of dough in a mold of 30 cm diameter greased with butter
Start by placing the rolls around the mold, leaving a gap between them (photo)
Let it rise for 30 minutes
Baste with egg yolks and bake in a hot oven (200°C), preheated, for 30 minutes or until golden brown
After cooling slightly, remove from mold and dust with confectioner's sugar
Serve.
