grandmother’s roll recipe from back then, incredibly delicious!

The formation of memories: The dough is divided into 8 to 10 portions and formed into rolls. This is where the creative dance of shaping begins as each roll is formed into a braid. Intertwining the ends is not just a technique but a ritual that keeps the tradition alive.

The finishing touch: The braids find their place on a tray lined with baking paper and rest again to develop even more flavor. Baked at 210 °C, they develop their tempting scent. After baking, they are brushed with butter and rolled in a mixture of cinnamon sugar to give them that irresistible shine.