Bratislava roll

1 serving


From 50 g of flour, yeast, a pinch of salt, prepare the dough and put for fermentation. Stir the remaining flour, salt and sugar, rub this mixture with fat, add steam, sour cream and knead the dough of medium consistency. Put the finished dough for 30 minutes in a cold place, then cut into 2 pieces and roll each of them with a rolling pin into a layer 0. 5 cm thick. Cover one layer with a nut filling, put the second layer on top and cover it with a poppy filling. Roll the layers prepared in this way into a weak roll, put it in a pan greased with oil, sprinkled with flour and put it in a cold place, and then bake it. Lubricate the cooled roll with a mixture made of 2 egg yolks and 1 egg white and put it on cold. When the roll surface dries, spread the product with egg mixture again, put on the cold, and then dry at medium temperature.