1. for the dough: cream butter and sugar with the whisks of a mixer. Add 2 wine, eggs, vanilla sugar, 1 pinch of salt, stirring throughout. Now gradually add the flour and knead with the dough hook of the mixer for 5 min until you get a smooth, supple dough. Wrap dough in plastic wrap and chill for 3 hours.
2. fold dough in from plastic wrap and roll out on a floured surface 2 mm thin to about 48 x 36 cm. Cut dough sheet into 12 squares of 12 x 12 cm. Mix the remaining egg. Place metal tubes (or wooden handles wrapped with aluminum foil) 15 cm long and 2 cm in diameter across each dough sheet. Brush the opposite corner of the dough thinly with egg yolk, roll up the dough sheet and press it slightly smooth on the corner of the dough brushed with egg yolk. Make 3 or 4 rolls at a time.
Place the dough rolls in the 160 °C hot fat and bake for 3-4 minutes until golden brown, turning once to the other side. Drain on kitchen roll. When the rolls are completely cooled, carefully loosen the wooden handles or metal tubes and pull them out. 3.
For the filling, squeeze the ricotta well in a kitchen towel.
Add sugar, vanilla sugar and orange flower water and stir well. Chop the chocolate with a large knife.
Finely dice candied lemon peel, angelica, candied orange peel and cherries.
Add chocolate and candied fruit to ricotta form and stir well.
Pour into a
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