1 tablet of active dry yeast for bread
1/4 cup of warm water
3 1/4 cups of all-purpose flour
1/4 cup of unsalted butter, softened
1 tablespoon of salt
1/2 cup of melted butter or margarine
3/4 cup of ricotta cheese
2 egg yolks
2 tablespoons of melted butter or margarine
Recheio:
1/2 cup of chopped dried black plums
1/2 cup of shredded coconut
1/3 cup of confectioners' sugar, sifted
1/4 cup of melted butter or margarine
1 tablet of active dry yeast for bread
1/4 cup of warm water
3 1/4 cups of all-purpose flour
1/4 cup of unsalted butter, softened
1 tablespoon of salt
1/2 cup of melted butter or margarine
3/4 cup of ricotta cheese
2 egg yolks
2 tablespoons of melted butter or margarine
Recheio:
1/2 cup of chopped dried black plums
1/2 cup of shredded coconut
1/3 cup of confectioners' sugar, sifted
1/4 cup of melted butter or margarine
Dissolve the yeast in warm water
In a bowl, combine the flour, confectioners' sugar, and salt
Add the softened butter or margarine to small pieces and ricotta cheese
Mix well
Add the egg yolks, reserving 1 tablespoon for brushing later
Add the yeast mixture
Mix well
Roll out into a rectangle of 40 x 25 cm
Brush with melted butter or margarine
Spread the filling over half of the dough, along the longer side
Doubling the remaining dough on top
Close the edges tightly
Cut into strips along the shorter side, 2 cm wide
Twist each strip twice and place in a greased baking dish
Brush with the reserved egg yolk
Let rise in a protected area for about 60 minutes
Bake in a preheated oven at 200°C for about 15 minutes or until golden brown
Recheio: Soak the chopped dried plums in boiling water
Let sit for 5 minutes, then drain and mix with the remaining ingredients.
