Ingredients for 32 pieces
- 6 cups of all-purpose flour, sifted, Rivercote
- A pinch of Himalayan salt, Deluxe
- ½ cup margarine for Lent, melted, Vita D’or
- 2 sachets yeast, Belbake
- 2 tspsugar, Belbake
- 2 cups tepid waterFor the filling
- 1 cup margarine for Lent, melted Vita D’or
- 8 tbspbrown sugar, Belbake
- 1 cup raisins, Alesto
- Ground cinnamon, KaniaFor the coating
- 2 cups icing sugar diluted in 1 cup of water or honey, GlykanthiPreparation
- Put the flour and salt into a bowl.
- Add the margarine and combine thoroughly.
- Stir in the sugar and yeast.
- Gradually add the water and knead thoroughly until you have a soft dough.
- Cover the dough and leave to proof and rise for 30 minutes.
- Shape the dough into small balls.
- Roll out each ball into a long, narrow sheet of dough. Brush the sheets with melted margarine and sprinkle with sugar and cinnamon. Then put raisins along their lengths.
- Roll the dough up into a sausage shape, starting from the narrow end of the sheet.
- Roll it up like a snail and then flatten with your hands to form a pie shape.
- Repeat the process with all the dough balls.
- Put them on a baking tray lined with greaseproof paper and leave to rise a little
- Bake in a preheated oven at 180 °C for 20 minutes.
- When they have cooked, remove from the oven and leave to cool.
- Drizzle with sugar glaze or honey.