Jerbo Rolade
Dough:
3 1/4 cups (400 g) of flour
1/2 cups (100g) of sugar
2/3 cups (150 g) of butter
1/2 cups (100 ml) of milk
1 heaping tablespoon of sour cream
1 egg
Zest of a lemon
3 teaspoons of instant yeast
Filling:
0.7 pounds (300 g) ground walnuts
0.5-0.7 pounds (250-300g) thin apricot jam
1 tablespoon of honey
1/2 teaspoon of cinnamon (optional)
1.3 ounce (50 g) of icing sugar
3 tablespoons of rum
Chocolate glaze:
4 ounces (5/8 cups or 120g) of icing sugar
4 tablespoons of milk
2 heaping tablespoons of dark cocoa powder
2 1/2 ounces (80 g) of butter
Mix the flour, sugar and lemon zest. Add egg, sour cream, and milk with the dissolved yeast. Knead into a dough and let it rest for 30 minutes. Meanwhile, mix the ground walnuts with sugar, cinnamon, rum and jam. Cut the dough in half, then roll it out approximately 11×13 inch rectangular. Spread half of the walnut mixture on top and roll up tightly as you can. Do the same with the other half. Let it rest covered for another 20 minutes, then prick the dough to let the water evaporates. Bake it in a preheated 365 F for approximately 25-30 minutes, then let it cool down. Meanwhile mix the sugar, cocoa powder and milk. Cook it until it thickens ( 1 min), then add butter. Pour chocolate glaze over zserbo and wait until the chocolate sets.
