Posted 16 June 2012 - 12:15 PM
Bake first? Fry first? How does one get it to hold in a tight roll?
Posted 25 June 2012 - 08:20 AM
From what I can see, it would be quite difficult to achieve professional-looking results (that nice, tight roll with parallel strands of dough) using store-bought dough, which is typically tangled and messy. In the professional/commercial bakeries, they make their own dough, so the strands can be handled with a bit more care to remain straight. You can still try with the store-bought dough, but your rolls will probably have a bit of a looser, more "frizzy" look to them. ;)
As for the rolling, I know it's a sort of diagonal rolling technique around the filling. The best example I've found is here: .
ETA: Oh, wow. I've been watching some of the linked videos. It appears the shorter ones made more loosely are fried and then topped with syrup. The tight rolls formed into logs, though, are baked -- using a scary amount of grease. :) Watch some of these videos. They're really fascinating!
Edited by nolafoodie, 25 June 2012 - 08:33 AM.
Posted 19 November 2012 - 08:47 AM
-Lea de Laria