Colorful sherbet rolls – great treat!
Colorful sherbet rolls - Zuzana Grnja
- 1,2 kg of soft flour
- 5 dl of milk
- 3 dl oil
- 1 cube of fresh yeast
- 2 spoons of sugar
- 3 eggs
- 3 egg whites
- 2 spoons of cocoa
- Mix the yeast with a spoonful of sugar in a little warm milk and let it rise.
- During this time, beat the eggs with a mixer, gradually adding the oil and finally the yeast. Divide the mixture into two parts and add cocoa to one part.
- Also divide the flour into two parts: mix one into the brown mixture and the other into the light mixture. Knead a smooth and soft dough.
- Divide each part of the dough into two noodles, and then, on a floured work surface, roll out the white noodle with a rolling pin, and over it, the brown noodle into a larger circle. Disassemble a little more so that the brown and white parts stick together. Cut the circle into 12 triangles, then roll them into rolls. Repeat the process with the remaining noodles.
- Cover the tray with parchment paper and arrange the prepared rolls. Bake in a heated oven at 200 degrees for about 20 minutes.
- During this time, cook the syrup: mix sugar with vanilla sugar and water. When the syrup cools down a little, dip the baked rolls briefly and take them out on a wire rack to drain.
Zuzana Grnja
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