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<p>Ingrediente (pentru 12 rulouri):</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina de grau &#8211; +/- 450 g</p>
<p>zahar &#8211; 50 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>sare &#8211; 1 lingurita</p>
<p>unt moale &#8211; 40 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>drojdie uscata &#8211; 7 g (proaspata- 20 g)</p>
<p>lapte cald &#8211; 250 ml</p>
<p>albus de ou &#8211; 2 buc.</p>
<p>Pentru umplere:</p>
<p>branza de vaci moale &#8211; 250 g</p>
<p>zahar &#8211; 2 linguri</p>
<p>zahar vanilat &#8211; 1 lingurita</p>
<p>galbenus &#8211; 1 buc.</p>
<p>stafide &#8211; 50 g optional</p>
<p>unt moale &#8211; 20 g</p>
<p>galbenus de ou + lapte 1 lingurita</p>
<p>Mod de preparare:</p>
<p>1. Se toarna laptele cald intr-un castron, se adauga drojdia, zaharul.</p>
<p>Daca nu sunteti sigur de drojdia dvs., lasati-o sa stea timp de 15 minute pentru ca drojdia sa functioneze si sa se ridice.</p>
<p>Adaugati albusuri, amestecati.</p>
<p>Cerneti faina (s-ar putea sa mai aveti nevoie de putina faina), adaugati sare, amestecati.</p>
<p>2. Se amesteca faina, se adauga unt moale, se framanta aluatul.</p>
<p>Framantati aluatul timp de 5-7 minute, aluatul este moale si nu se lipeste de maini.</p>
<p>3. Acoperiti vasul cu folie de plastic si lasati-l intr-un loc cald timp de 1-1,5 ore, pentru a se ridica.</p>
<p>4. Pregatiti umplutura: branza de vaci moale, zahar (adaugati dupa gust in functie de aciditatea branzei de vaci), galbenus, zahar vanilat, amestecati.</p>
<p>5. Presarati masa si aluatul cu faina, intindeti un strat gros de 5 mm, dand forma unui dreptunghi.</p>
<p>Ungeti aluatul cu unt moale, fara a ajunge la marginea de 3 cm.</p>
<p>Lasati marginile curate, pentru ca mai tarziu sa fixati ruloul.</p>
<p>Se intinde uniform umplutura de cas deasupra, se presara stafide deasupra, daca se doreste.</p>
<p><img class="alignnone wp-image-17223" src="https://bucatarianoastra.online/wp-content/uploads/2021/09/stafide.jpg" alt="" width="951" height="465" /></p>
<p>6. Rulati aluatul intr-o rola.</p>
<p>Marcati taieturile viitoarelor chifle astfel incat chiflele sa aiba aceeasi dimensiune, taiati-le cu un cutit ascutit.</p>
<p>Am obtinut 12 chifle.</p>
<p>7. Presarati faina pe fundul chiflelor pentru a pastra umplutura mai bine.</p>
<p>8. Acoperiti tava cu hartie de copt, intindeti chiflele astfel incat sa existe o distanta intre ele.</p>
<p>Acoperiti chiflele cu folie si lasati-le sa creasca 30 de minute.</p>
<p>Periati chiflele cu galbenus, daca doriti, pentru o stralucire rosiatica.</p>
<p><img class="alignnone size-full wp-image-17224" src="https://bucatarianoastra.online/wp-content/uploads/2021/09/melci.jpg" alt="" width="952" height="557" /></p>
<p>Coaceti chiflele intr-un cuptor preincalzit la 180 de grade timp de 20 de minute, pana se rumenesc.</p>
<p>Pofta buna!</p>

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