"I just adore these carob rolls. They remind me of my school years and even my kids love them. The rolls are so tasty and soft. My husband likes them, because they are not too sweet. If you want, you can replace the sugar with honey or sugar substitute."
Ingredients:
500 g flour
1 spoon sugar (or sugar substitute)
1 vanilla sugar with vanilla seeds
pinch of salt
1 egg white
½ fresh yeast cake (21g)
300 ml warm milk
100 ml oil
Ingredients for filling:
300 g carob flour
300-400 ml sweet cream or double cream
1 cup sour cream
4 spoons sugar (or honey or sugar substitute)
1 teaspoon cinnamon
2 teaspoons rum
Ingredients for coating:
1 egg yolk
3 spoons milk
500 g flour
1 spoon sugar (or sugar substitute)
1 vanilla sugar with vanilla seeds
pinch of salt
1 egg white
½ fresh yeast cake (21g)
300 ml warm milk
100 ml oil
Ingredients for filling:
300 g carob flour
300-400 ml sweet cream or double cream
1 cup sour cream
4 spoons sugar (or honey or sugar substitute)
1 teaspoon cinnamon
2 teaspoons rum
Ingredients for coating:
1 egg yolk
3 spoons milk
Method:
- Sift the flour into a larger bowl and make a well in the middle. Pour in the warm milk (warm, not hot!), crumble in the fresh yeast, add 1 spoon of sugar and leave it for 8 minutes. During this time the yeast will activate and begin to foam.
- Meanwhile, prepare the filling: Bring the sweet cream to a boil, remove from the heat, add carob flour, cinnamon, rum and sugar. Mix well together with a spoon and then leave it to thicken.
- When the yeast has doubled in size and is foamy, add the rest of the ingredients around the edges of the flour and bring everything together in to a soft dough. You don't need to leave the dough to rise, just knead it a bit longer.
- On a lightly floured surface, roll the dough out to 30 cm x 100 cm.
- Add the sour cream to the filling and mix it in. If the filling is dry, add more sour cream.
- Spread the filling evenly across the dough.
- Roll the dough lengthways and then cut it into 8-10cm thick slices.
- Beat together milk and egg yolk and drizzle over the rolls.
- Leave it to rest and rise for 15 minutes uncovered.
- Preheat the oven to 200°C.
- Bake for 40 minutes or until nicely golden.
- When baked, leave them covered with cloth to cool down.
