- Almonds - 300 Grams
- Sugar - 250 Grams
- Light Rum - 40 Milliliters
- Egg - 1 piece
- Wheat Flour - 500 Grams
- Butter - 75 Grams
- Milk - 250 Milliliters
- Salt - 1/2 Teaspoon
- Dry yeast - 5 Grams
We put the nuts for a couple of minutes into boiling water, then we take out and peel them. Put in the bowl of the blender. Crush the almonds in small crumbs. In a saucepan pour half a glass of water and pour 200 grams of sugar. We bring to a boil and boil for another 2-3 minutes on a slow fire. Mix sugar syrup with almond crumb, there add 40 ml of light rum. We mix everything with a blender. Now start making the dough. Using a blender, mix eggs, flour and the remaining 50 grams of sugar. Add the milk to the mixture, whisk again until smooth. Put the dough in a large bowl, add the yeast and salt. Mash the soft dough and leave it for an hour at room temperature - it should rise. After an hour, when the dough rises, roll it into a thin rectangular layer about 0.5 cm thick. Evenly distribute our almond filling in the dough. We curl up like a roll. It turns out here is such a roll. We put it on a greased baking sheet and bake in the oven for 1 hour at a temperature of 170 degrees. Ready to take rolo from the oven, cool, cut into slices and serve to the table. Bon Appetit :)
Servings: 3-4