Summary

Ingredients

• 625 g flour
• 100 g butter, soft
• 0.5 teaspoon ½ salt
• 80 g suar
• 2 oranges, organic, including the grated zest and some juice
• 1 egg (s), whisked
• 2 ½ dl milk
• 1 cube yeast, 42 g

For the filling:

• 300 g almond (s), rated
• 120 g suar
• 1 packet aroma, (orange baking)
• 100 g orane peel, finely chopped
• 1 lemon (s), including the juice
• 125 ml cream
• some Milk
• some powdered sugar

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Instructions

1. Mix the flour, sugar, orange peel, butter, egg and salt. Dissolve the yeast in the lukewarm milk, add to the flour and knead everything well. Let the dough rise in a warm place for at least 1 hour.
2. For the filling, briefly toast the grated almonds without fat in a pan and let them cool. Mix in the sugar, orange baking and orange peel, as well as the juice of 1/2 lemon, a little orange juice and cream until the filling is soft but not runny.
3. Roll out the dough into a rectangle, approx. 1/2 cm thick. Spread the filling thinly on the dough, roll up the dough from the narrow one. Cut 2-3 cm thick slices and place on a baking sheet lined with baking paper. Let the dough rolls rise for another hour.
4. Heat the oven to 160 degrees, brush the dough snails with a little milk and then bake for about 20-25 minutes.
5. Mix some powdered sugar with a little orange and lemon juice and brush the still warm yeast rolls with it.