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Ingredients Dough 250 ml milk 10 g dry yeast 100 g refined sugar 80 g butter 120 g eggs 500 g wheat flour Enough - flour for sprinkling Enough - salt Enough - olive oil for greasing 1 egg + 1 tablespoon of water Filling 300 g brown sugar Enough - ground cinnamon 150 g melted butter Enough - crushed chestnut mix Sugar syrup 100 g icing sugar 100 g water Chocolate and cream cheese syrup 100 ml milk 100 g white chocolate 60 g cream cheese Preparation Method Pasta and filling 1. Bring the milk to warm, without letting it boil. 2. Add the yeast and stir a little until they mix. Let it rest for 5 minutes, until it starts to ferment. 3. Add the sugar, butter at room temperature, salt and eggs. Mix well. 4. Lastly, add the flour. 5. Knead the dough and let it rest for approximately 1 hour, covered with a cloth or a little oil. 6. Roll out the dough into a rectangle approximately 30 cm x 40 cm and approximately 1 cm thick. 7. Mix the filling ingredients, except the chestnuts, and brush over the open dough. Then sprinkle the chestnuts and roll the dough. 8. Cut the dough into rolls. Grease a baking tray with oil and place them in the pan. 9. Let it rest again for 1 hour and bake at 190 degrees until golden. Sugar syrup 1. Make the syrup with water and sugar and brush it on as soon as it comes out of the oven. Chocolate syrup 1. Mix the milk, cream cheese and melted white chocolate and stir well until smooth. Place in a gravy boat and set aside. 2. Pour the syrup over the top when serving