Materials
- 3 cups flour
- 1 pack of instant yeast (11 g)
- Half a glass of milk
- A little more than half a tea glass of sunflower oil
- 3 tablespoons of granulated sugar
- Enough warm water
- 1 pinch of salt
For internal mortar
- 1 cocoa cake base
- 1.5 cups of milk
- 1 teaspoon of cinnamon
- Half a glass of ground hazelnuts
- 1 egg yolk
- 1 cup raisins
- flaked almonds
- Sesame
For the dough; Mix flour, granulated sugar, salt and yeast in a deep bowl. Make a well in the middle and add half a glass of warm milk and sunflower oil. Mix with your fingertips, starting from the middle first. Then take flour from the edges and mix well. Knead by adding water until you obtain a soft dough. Cover it with a damp towel and let it ferment in a warm environment.
For the filling, crumble the cake with your hands in a deep bowl. Add cinnamon, grapes, hazelnuts and 1.5 cups of milk and knead well. Divide the fermented dough into two pieces. Roll out each meringue with a rolling pin without making it too thin. Spread the stuffing you cut in half evenly and neatly. Wrap it in the form of a roll with a thickness of 7-8 centimeters. Cut it to the width you want. Place it on a tray lined with baking paper or greased. Prepare the remaining meringue in the same way. Brush with egg yolk and sprinkle sesame seeds and almonds. Rest for 30 minutes. Bake in a preheated oven set at 170 degrees until golden brown. Serve when warm.