Caju Rolls with Pecan Filling

Name: Caju Rolls with Pecan Filling
Yield: 35
Ingredients: Dough; 1 tablet of biological yeast (15g); 1 tablespoon of sugar; 1/2 cup of warm milk; 3 tablespoons of milk; 1 pinch of salt; 1 egg; 100g of butter; 1/2 cup of cream; 3 cups of wheat flour; Filling; 200g of caju flour; 2 cans of condensed milk; 1 can of cream; 2 tablespoons of butter; 1 whisked egg for brushing

1
Dough
2
1 tablet of biological yeast (15g)
3
1 tablespoon of sugar
4
1/2 cup of warm milk
5
3 tablespoons of milk
6
1 pinch of salt
7
1 egg
8
100g of butter
9
1/2 cup of cream
10
3 cups of wheat flour
11
Filling
12
200g of caju flour
13
2 cans of condensed milk
14
1 can of cream
15
2 tablespoons of butter
16
1 whisked egg for brushing

Ingredients

1
Dough
2
1 tablet of biological yeast (15g)
3
1 tablespoon of sugar
4
1/2 cup of warm milk
5
3 tablespoons of milk
6
1 pinch of salt
7
1 egg
8
100g of butter
9
1/2 cup of cream
10
3 cups of wheat flour
11
Filling
12
200g of caju flour
13
2 cans of condensed milk
14
1 can of cream
15
2 tablespoons of butter
16
1 whisked egg for brushing

Directions

1
Dough
2
Mix the yeast and sugar well
3
Combine milk, milk, salt, egg, butter, and cream
4
Gradually add the flour
5
Work the dough until it detaches from your hands
6
If needed, add more flour
7
Cover with a cloth and let it rest until it doubles in volume
8
Filling
9
In a pan, combine caju flour, condensed milk, cream, and butter
10
Heat over low heat until thickened
11
Assembly
12
Roll out the dough on a floured surface
13
Form a rectangle 0.5cm thick
14
Spread the filling over the dough, roll it up like a roulade, and cut into 6cm slices
15
Arrange the slices in greased pans, cover, and let rest for 20 minutes
16
Use the back of a wooden spoon to press down the centers
17
Brush with egg and bake at 180°C for 30 minutes
18
Sprinkle warm pecans over the hot pastries.