for rolling:
approx. 200g powdered sugar
1 vanilla sugar
Preparation
Turn on the oven at 200 degrees.
Mix the water and oil, pour in the baking powder and knead, then add the flour gradually, mixing first with a spoon and then by hand.
Divide the dough into 3-4 balls (I made 2 and got 16 larger rolls, but my mother’s small ones are sweeter), then on a floured board first form a flattened circle with your hand and then spread them with a rolling pin.
Put a little marmalade on each part (I put the phenomenal Argentinian quince cheese) and roll the rolls that you arrange on a baking sheet with baking paper and immediately bake until golden brown. If the dough is loose, just press
with your finger here and there; the rolls will be “dewy” when baked, but the sugar will cover it nicely
Roll the hot rolls in powdered sugar mixed with vanilla sugar.
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