Chili Rolls (sweet)


Dough: 60 dkg all-purpose flour,3 dkg fresh yeast (or 1 pack dry yeast), 2 egg yolks, 2 Tbsp vegetable oil, 2 tsp salt, 1 cup warm milk

Filling: 10 dkg shortening or butter, 4 Tbsp sugar, 1 Tbsp red paprika powder, chili pepper powder (for the heat, to taste), plus 1 cup sugared milk for baking

To prepare the daugh, if you use fresh yeast dissolve it with the warm sugared milk in a small bowl and let it sit for 5 minutes.

Sift the flour, salt together in a large bowl, add the egg yolks and the vegetable oil. (If you use dry yeast add it now with the warm milk.) Mix them together with your hands or a foodprocessor, combining a ball.

Cover it with plastic wrap and let it rise in a draft-free place. (The rising time depends on your yeast.)

On a floured surface roll out the ball until it forms a finger-thin rectangle.

For the filling, combine the butter, sugar and paprika/chili.

Spread the filling over the surface of the daugh and roll it.

Cut it up for 2-centimeter slices

Sprinkle some vegetable oil over the surface of a baking sheet and place on it the rolls.

Put it in the (cold) oven - so the daugh will rise more - and heat it to 200 degreese C.

When it is almost done (almost golden brown), sprinkle the top with hot sugared milk so the bottom of the rolls will be yummy-sticky (as you see it in the picture).

Tip: use your favorite kind of chili powder or you can also use fresh, finely choped chili

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