Slatko dizano tijesto s nadjevom od rogača - Yeast dough sweet roll with carob filling - Rotolo dolce di pasta lievitata con il ripieno di carrube

The train started to slow down the speed, we are approaching the city. Arriving from the westside the city welcomes you with its magnificent white castle on the cliff above the sea. It attracts the gaze of travellers while hastily gathering their luggages from the overhead locker. Some of them are already waiting the arrival to the final destination in the corridor. Probably they must continue their journey and don't have time to waste. The view from the window is wide, but not clear. Dense sea fog is announcing autumn rainy day.

I don't mind the weather, nor other passenger's haste. I have enough time before my bus will leave the city. In about one hour I can go quickly to the city center and see if it has changed since I've been there some months ago. Suddenly even the weather changed a bit and a weak midday sun made the fog feeble and eventually it vanished.

Trieste, the city I've visited thousands of times, the city I'm passing trough each time I go back home...in my eyes it has lost its old splendour, but it is still very Middle-European and beautiful and it continue to be symbolic border between different cultures, but it's also the perfect culinary melting pot of flavours and traditions.

 

I took the larg street running along the sea cost, leaving aside important company buildings and old port werehouses. Some of them have been transformed into a kind of outlet shops. I remember old stores that were once overfilled with clothing and now have changed completely their purpose. All these big and ugly stores near to the canal turned into modern restaurants and bars.

The city is still busy with the restyling, it's messy and full of cranes and construction materials all around. I'm wandering when will these reconstruction works be finished and the city will glimmer all its beauty again.

I've always considered Trieste as a neighboring city, very close to my hometown and similar to every other port city of the Mediterranian area I've visited ever since. Open to the wind with its squares whiten during sunny days and cleaned with strong rains and the famous and incredible powerfull Bora. Nowadays the city is not so crowded as it was long time ago when se used to visit the city to do some shopping. And not only shopping! I remember the fantastic buffets offering typical meals: Friulian smoked ham and horseradish sauce, or Slovenian sausages with sauerkraut and mustard, or enormous Mortadella on the buffet bench that the host used to cut into cubes with the knife and served with perfectly baked, crunchy bread buns...and the desserts...potato gnocchi filled with fresh plums and garnished with bread crumbles fried on some butter, this is my favourite dessert. But this is another story...

Now I have an very simple and interesting dessert I've baked for the first time in my life. Do you know how carobs look like? You surely do, but do you like their flavour? When I smelled the entire carob pod I disliked it. This smell is so strong not very perfumed, but if added in perfect quantity into this dessert, it tastes very nice and it looses completely the strong smell.
In the past carob flour was used to replace chocolate, today we don't use it so often, but we should give it the tray. I'm sure it will surprise even the most demanding gourmets!

SLATKO DIZANO TIJESTO S NADJEVOM OD ROGAČA

za tijesto:

200 gr mekog brašna

100 gr oštrog brašna

1,25 dl mlijeka + 1 žlica za kvasac

50 gr masti

1 cijelo jaje

70 gr šećera + 1 žlićica za kvasac

10 gr svježeg kvasca

prstohvat soli

za nadjev:

60 gr rogačevog brašna

30 gr šećera

1 dl vrućeeg mlijeka

1 puna žlica vanilij šećera

Otopiti kvasac i 1 žlićicu šećera u malo mlakog mlijeka i ostaviti da se diže 10 minuta.

Zagrijati ostalo mlijeko (ne treba vrijati).

U zdjelu staviti brašno, šećer, mast, lagano razmućeno jaje i aktivirani kvasac, te početi mijesiti mikserom. Postepeno u tijesto dodavati toplo mlijeko i miksati 10 minuta. U tijesto dodati prstohvat soli i nastaviti mijesiti dok se ne dobije lijepo povezano tijesto. Pokriti zdjelu poklopcem ili prozirnom folijom i ostaviti da se tijesto diže dok se volumen ne udvostruči (oko 2 sata).

Dok se tijesto odmara pripremiti nadjev. Sjediniti rogačevo brašno, šećer, vanilij šećer i vruće mlijeko i dobro promiješati.
Razvući tijesto u pravokutnik debljine 1 cm, premazati tijesto nadjevom i zarolati ga. Prebaciti roladu od tijesta u kalup za pečenje prekriven papirom za pečenje. Pokriti roladu kuhinjskom krpom i ostaviti da se diže 20 minuta. Peći u zagrijanoj pećnici na 180°C oko 20-25 minuta.

YEAST DOUGH SWEET ROLL WITH CAROB FILLING

for the dough:

200 gr super fine flour

100 gr bread flour

1,25 dl milk + 1 tablespoon for the yeast

50 gr lard

1 egg

70 gr sugar + 1 teaspoon for the yeast

10 gr fresh yeast

pinch of salt

for the filling:

60 gr carob flour

30 gr sugar

1 dl boiling milk

1 full tablespoon vanilla flavoured sugar

Dissolve the yeast and 1 teaspoon of sugar in little lukewarm milk and let it raise for 10 minutes.

Warm up the milk (don’t boil it).

In one bowl put the flour, sugar, lard, slightly whisked egg and the yeast and start to knead the dough with the mixer. Start adding gradually warm milk in the mixture and continue to knead for about 10 minutes. Add a pinch of salt and knead for another few minutes. Cover the bowl with the PVC wrap or the bowl cover and leave the dough to raise until it double the volume. It will take from 1 – 2 hours.

Prepare the filling. Combine sugar, vanilla flavoured sugar and carob flour, add hot milk and mix well together.

Roll the dough to 1 cm high rectangle, spread over carob filling and roll it up. Place the roll in the the baking tray covered with parchment. Cover the roll with kitchen towel and let it raise for other 20 minutes. Bake it in preheated oven at 180°C for 20-25 minutes.

ROTOLO DOLCE DI PASTA LIEVITATA CON IL RIPIENO DI CARRUBE

per la pasta:

200 gr di farina “00”

100 gr di farina di grano duro

1,25 dl  di latte + 1 cucchiaio per il lievito

50 gr di strutto

1 uovo intero

70 gr di zucchero + 1 cucchiaino per il lievito

10 gr di lievito di birra fresco

un pizzico di sale

per la farcia:

60 gr di farina di carrube

30 gr di zucchero

1 dl di latte bollente

1 cucchiaio colmo di zucchero vanigliato

Sciogliere il lievito e 1 cucchiaino di zucchero in poco latte tiepido e lasciare lievitare per 10 minuti.

Riscaldare il restante latte (non fatelo bollire).

In una ciotola unire la farina, lo zucchero, il lardo, l’uovo leggermente sbattuto ed il lievito e cominciare ad impastare con il mixer. Gradualmente aggiungere nell’impasto il latte caldo e continuare ad impastare per 10 minuti. Alla fine aggiungere nell’impasto un pizzico di sale e impastare ancora per qualche minuto. Coprire la ciotola con la pellicola trasparente oppure con il coperchio della stessa ciotola e lasciare a lievitare fino al raddoppio del volume dell’impasto. Ci vorranno 1-2 ore di tempo.

Per preparare la farcia bisogna unire la farina di carrube, lo zucchero, lo zucchero vanigliato e il latte bollente e incorporare tutto insieme.
Stendere la pasta in un rettangolo spesso 1cm, spalmare la farcia sulla pasta e arrotolare la pasta. Sistemarlo il rotolo nello stampo rivestito da carta da forno. Coprire il rotolo con un canovaccio e lasciarlo lievitare per altri 20 minuti. Infornare nel forno già caldo a 180°C per 20-25 minuti.