| 1. |
Mix all ingredients(except for yolk) and knead. For hand kneading, it will need for 15 minutes of kneading time. Leave dough to double in size. |
| 2. |
When doubled in size knock the dough to release all trapped air. Portion the dough evenly to 4. Take one portion and roll to 7 mm. Brush with melted Marvelloso. Sprinkle the dry ingredients evenly on the flattened dough. Roll the dough. Repeat this step until all portion are rolled. |
| 3. |
Cut the rolled dough to an inch thickness and arrange on a well greased baking tray. Leave some 1 inch space for the dough to expand. Leave for 30 minute for the dough to double in size. |
| 4. |
When the dough has double in size, brush it with the yolk and bake at 175˚C for approximately 20 minutes or until slightly brown. Leave to cool. |
