stuffed cuca

INGREDIENTS
PASTA:
1 kg of wheat flour
1 cup full of sugar
2 yeast envelopes for bread
1 pinch of salt
3 tablespoons margarine
3 eggs
1 glass of warm milk
1 gem for brushing

RECEPTION (FOR EACH CUCA):
3 tablespoons chocolates powder
2 tablespoons of sugar
1 tablespoon margarine

FAROFA (FOR THE THREE CUCAS):
5 tablespoons all-purpose flour
5 tablespoons of sugar
2 tablespoons cold margarine

METHOD OF PREPARATION
PASTA:
Separate about 1 cup of the flour, to add it gradually in the dough at the time of kneading it
Mix the ingredients in the order of the recipe and knead until forming a homogeneous mass, releasing of the hands
Grow up to double in volume
Knead again and divide into 3 equal parts
Open each part of the dough with a rolling pin and spread the filling
Roll up as a rocambole, taking care that the filling is well protected and does not leak

FILLING:
Mix everything into a cream, do not put on the fire

CRUMBS:
Mix all ingredients with a fork
Place the curls already rolled in the bread forms and wait for them to double in volume, or put a ball of the dough in a glass with water and wait until it rises, when the dough is at the point of being baked
After growing brush with the yolk and put the farofa
Bake for about an hour

ADDITIONAL INFORMATION
Tip: Line each paper with paper towels. This will facilitate the removal of the cuca and prevent the filling from burning if there is a leak. This cuca is a delight with raisins and / or fruits crystallized in the mass.