Ingredients
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For the dough
For the roux
For brushing
Method
-
Dough
Dissolve the yeast and a portion of the sugar in the lukewarm milk, then add the flour, egg, fat and salt, and knead into a smooth, elastic dough.
10 min -
Proving
Cover the dough and leave it to prove in a warm place.
45 min -
Roux
Melt the pork lard, then fry the flour until it turns pink-brown. Remove from the heat and mix in the paprika and salt to make a spreadable, smooth paste.
3 min -
Filling
Roll the proved dough into a rectangle, spread it with the paprika roux, then roll it up tightly.
5 min -
Shaping
Place the roll in a greased baking tray, curve it into a crescent shape, brush it with milk, and sprinkle the top with the remaining sugar.
5 min -
Baking
Bake in a preheated oven until golden red, about 30 minutes, then leave to cool and serve sliced.
30 min
| Nutrient | Total (8 slices) | 1 slices |
|---|---|---|
| Energy | 4 590 kcal | 574 kcal |
| Fat | 94 g | 12 g |
| of which saturates | 39 g | 4,8 g |
| Carbohydrates | 787 g | 98 g |
| Protein | 134 g | 17 g |
| Fibre | 33 g | 4,2 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: milk (lactose), flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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