Ingredients:
2 tbsp dry yeast
1/2 cup warm water
1 cup warm bitter milk
3-4 cups flour
115 g butter
2 eggs
Stuffed:
5 sweetened figs
1/2 cup brown sugar
1 tbsp cinnamon
2 apples
2 tbsp flour
Sauce:
250 ml of heavy cream
1/2 sugar cup
5 drops of caramel essence
Preparation:
Sauce:
Mix the heavy cream with the sugar and the essence until dissolving the sugar.
Pastry:
Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and stir for 3 more minutes until sharpening the mass.
Place it in a greased tray.
Let ferment for 45 minutes until duplicating its size.
Rolls:
Stretch the pastry in rectangular form.
Place a cinnamon layer, one of brown sugar, one of apple and one of pricked figs.
Coil and cut small rolls of about 5 cm.
Place it in a tray and cover with the sauce.
Varnish with egg.
Let duplicate its size for 25 minutes.
Bake at 210º (425ªF) until gilding.
