ROGALLACH – Rolled Cacao Pastries

Ingredients:

- 25 gr. Dry Yeast
- 6 cups of white flour
- 2 eggs (separate the yellow and white)
- ½ cup of oil (recommended Sunflower oil)
- ½ cup of Sugar (brown or white)
- 1 ½ cups of warm milk (not boiled!)

Directions:

(1) The Yeast:

put 1 teaspoon of sugar + the 25 gr. Yeast into ½ cup of warm milk for ½ hour.

(2) The Dough:

- in a big bowl put the white flour (6 cups) add the yellow part of the eggs (2)
Add the Oil (½ cup), add the Sugar (½ cup), add the warm milk (1 ½ cup)
And the yeast (after step (1)).

- Mix all to a uni-texture dough
- Make a big chunk out of the dough
- Make holes in the dough with a fork
- Add on top of the dough 1 spoon of sunflower oil
- Cover with a wet towel (warm water)
- Let the dough rest for at least an hour
- Mix all together again

(3) The filling:

- ½ cup of Cacao powder
- 1 cup of Sugar
- 200 gr. Butter
- *option: Nuts, Raisins, Almonds. (as extras).

* Mix Well in a bowl the sugar and Cacao and add the extras.

(4) making the shape:

- divide the dough to 4 equal chunks.
- Flat each chunk to a thin (8 mm) board.
- Put a thin layer of butter on top.
- Add the filling (cacao and sugar etc.)
- Roll the dough boards to a snake shapes rolls.
- Cut every 4 cm approximately.
- Brush the pieces with the white part of the eggs.
- Add sesame seeds on top.
- Put in to the oven for 20-25 minutes on 180 degrees heat.
- After ready put Sugar water on top of each piece. (water mixed with sugar.)

Bon Appetit !