Preparation
When you add the kneaded liquid, the dough is ready when it no longer sticks to your fingers.
Let this dough rest for 1 hour in a container covered with cling film or a damp cloth.
Stuffed:
Mix or blend the sugar with the margarine (by hand or with an electric mixer) and add the coconut.
Syrup:
Beat or mix the milk with the sugar and set aside.
Preparation of the slices:
Spread the dough out on a flat, floured surface and form medium-thick rectangles (0.5 centimeters).
Cover this dough with the filling mixture, leaving about two centimeters free on one side so that the roll is well sealed.
Carefully roll out the slices and cut them into slices about 3 centimeters thick.
Place them in the previously greased and floured baking tray and gently press them flat with your hands.
Let it rest for another hour.
Then bake for 15 minutes at 180–200 °C.
Take them out of the oven, glaze them with the syrup and put them back in the oven for 5 minutes, or until you see that they are golden brown (light brown).
They are eaten hot or cold and can be accompanied by coffee, chocolate or tea.
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