Coconut orange rolls

Serves 1
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Directions

  1. 1Prepare the dough by adding to a cup and a quarter of warm milk, two tablespoons of sugar, and a tablespoon of yeast and mix and leave aside.
  2. 2Prepare the dough by adding to a cup and a quarter of warm milk, two tablespoons of sugar, and a tablespoon of yeast and mix and leave aside.
  3. 3Prepare the dough by adding to a cup and a quarter of warm milk, two tablespoons of sugar, and a tablespoon of yeast and mix and leave aside.
  4. 4Prepare the dry ingredients, three cups of white flour, and a quarter of a teaspoon of salt, stir together, then add the yeast mixture and half a stick of soft butter.
  5. 5Prepare the dry ingredients, three cups of white flour, and a quarter of a teaspoon of salt, stir together, then add the yeast mixture and half a stick of soft butter.
  6. 6Prepare the dry ingredients, three cups of white flour, and a quarter of a teaspoon of salt, stir together, then add the yeast mixture and half a stick of soft butter.
  7. 7Knead the ingredients together, and as soon as they stick together, add an egg at room temperature and continue kneading until you get a cohesive and soft dough at the same time.
  8. 8Knead the ingredients together, and as soon as they stick together, add an egg at room temperature and continue kneading until you get a cohesive and soft dough at the same time.
  9. 9Knead the ingredients together, and as soon as they stick together, add an egg at room temperature and continue kneading until you get a cohesive and soft dough at the same time.
  10. 10Cover the dough and leave it aside to rest until its size doubles.
  11. 11Cover the dough and leave it aside to rest until its size doubles.
  12. 12Cover the dough and leave it aside to rest until its size doubles.
  13. 13Prepare the filling, three-quarters of a stick of butter melted in the microwave, a quarter of a cup of moist brown sugar, and a quarter of a cup of good quality coconut.
  14. 14Prepare the filling, three-quarters of a stick of butter melted in the microwave, a quarter of a cup of moist brown sugar, and a quarter of a cup of good quality coconut.
  15. 15Prepare the filling, three-quarters of a stick of butter melted in the microwave, a quarter of a cup of moist brown sugar, and a quarter of a cup of good quality coconut.
  16. 16Stir well, and the delicious filling is ready.
  17. 17Stir well, and the delicious filling is ready.
  18. 18Stir well, and the delicious filling is ready.
  19. 19Return to the dough after it has doubled in size, remove the air from it, and spread it in a rectangular shape.
  20. 20Return to the dough after it has doubled in size, remove the air from it, and spread it in a rectangular shape.
  21. 21Return to the dough after it has doubled in size, remove the air from it, and spread it in a rectangular shape.
  22. 22The thickness of the dough should not exceed 1 cm.
  23. 23The thickness of the dough should not exceed 1 cm.
  24. 24The thickness of the dough should not exceed 1 cm.
  25. 25Remove the edges and begin to spread the filling evenly.
  26. 26Remove the edges and begin to spread the filling evenly.
  27. 27Remove the edges and begin to spread the filling evenly.
  28. 28Fold the dough, fold from the first side, then the second side in the same way, and begin to press on it and spread it until it reaches the thickness you see, approximately 2.5 cm.
  29. 29Fold the dough, fold from the first side, then the second side in the same way, and begin to press on it and spread it until it reaches the thickness you see, approximately 2.5 cm.
  30. 30Fold the dough, fold from the first side, then the second side in the same way, and begin to press on it and spread it until it reaches the thickness you see, approximately 2.5 cm.
  31. 31Cut it lengthwise into strips and begin to shape.
  32. 32Cut it lengthwise into strips and begin to shape.
  33. 33Cut it lengthwise into strips and begin to shape.
  34. 34Take a strip of dough in this way and stretch it so that it stretches with you, and begin to wrap it in an alternating way, then twist it.
  35. 35Take a strip of dough in this way and stretch it so that it stretches with you, and begin to wrap it in an alternating way, then twist it.
  36. 36Take a strip of dough in this way and stretch it so that it stretches with you, and begin to wrap it in an alternating way, then twist it.
  37. 37Transfer to a baking tray, cover and leave to rest until doubled in size.
  38. 38Transfer to a baking tray, cover and leave to rest until doubled in size.
  39. 39Transfer to a baking tray, cover and leave to rest until doubled in size.
  40. 40Brush with this mixture that will give it a beautiful color and a very delicious taste: a tablespoon of milk powder, a tablespoon of water, half a small spoon of powdered sugar.
  41. 41Brush with this mixture that will give it a beautiful color and a very delicious taste: a tablespoon of milk powder, a tablespoon of water, half a small spoon of powdered sugar.
  42. 42Brush with this mixture that will give it a beautiful color and a very delicious taste: a tablespoon of milk powder, a tablespoon of water, half a small spoon of powdered sugar.
  43. 43Distribute the sliced ​​almonds over it.
  44. 44Distribute the sliced ​​almonds over it.
  45. 45Distribute the sliced ​​almonds over it.
  46. 46Put it in a preheated oven at the highest temperature.
  47. 47Put it in a preheated oven at the highest temperature.
  48. 48Put it in a preheated oven at the highest temperature.
  49. 49Immediately after baking, brush with orange marmalade.
  50. 50Immediately after baking, brush with orange marmalade.
  51. 51Immediately after baking, brush with orange marmalade.
  52. 52Because the marmalade is very thick, take three spoons of it, add a large spoon of boiling water to it, mix them well, strain them and use them.
  53. 53Because the marmalade is very thick, take three spoons of it, add a large spoon of boiling water to it, mix them well, strain them and use them.
  54. 54Because the marmalade is very thick, take three spoons of it, add a large spoon of boiling water to it, mix them well, strain them and use them.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 0.25 small spoon salt
  • 0.25 small spoon salt
  • 0.25 small spoon salt
  • 1.25 cups warm milk
  • 1.25 cups warm milk
  • 1.25 cups warm milk
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 0.5 stick soft butter
  • 0.5 stick soft butter
  • 0.5 stick soft butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.75 stick butter
  • 0.75 stick butter
  • 0.75 stick butter
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup coconut
  • 0.25 cup coconut
  • 0.25 cup coconut
  • 1 tablespoon milk powder
  • 1 tablespoon milk powder
  • 1 tablespoon milk powder
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 0.5 small spoon powdered sugar
  • 0.5 small spoon powdered sugar
  • 0.5 small spoon powdered sugar
  • sliced ​​almonds
  • sliced ​​almonds
  • sliced ​​almonds
  • orange marmalade
  • orange marmalade
  • orange marmalade
  • 1 large spoon boiling water
  • 1 large spoon boiling water
  • 1 large spoon boiling water

Tips

  • It is important that the almonds are not roasted because they will be roasted during baking.
  • The oven should be preheated to the highest temperature and the oven should be on from top and bottom.
  • Baking time is between 7 and 10 minutes.