Crispy kale rolls

Beat eggs with sugar until smooth. Add milk and melted butter. Mix in the flours and saffron powder and combine all ingredients (except salt) for 8 minutes into a homogeneous dough. Then add the salt and knead the dough until a nice gluten structure is formed.

Wrap the dough well and let it rest in the refrigerator (5°C) for at least 2 hours.

Note: The dough can be stored well wrapped in the freezer (-18°C) for up to 2 weeks.

Remove the coarse midribs from the kale leaves. Blanch the leaves briefly in boiling salted water. Then plunge into ice water. Remove remaining moisture thoroughly using a salad spinner.

Divide dough into portions of approx. 700 g and roll out into rectangles about 0.4 mm thick. Make sure both sides of the dough are well dusted with flour.

Brush the surface with egg wash, spread 500 g of blanched kale evenly on top and sprinkle 15 g of pretzel salt. Leave a strip about 4 cm wide free in the middle of the rectangle.

Roll inwards from both sides to form tight spirals. Cut the dough in the middle and slice the resulting logs into 10 g rolls.

Place the dough pieces in a frying basket and lower into hot oil. At first, close the lid as a splatter guard. Fry on both sides until golden brown and crispy.

Carefully remove from the fat and drain on kitchen paper, then let cool completely.

The crispy, cooled rolls can be packed, for example, in cellophane bags and stored protected from light.

Crispy kale rolls taste particularly good when served lukewarm. Before eating, bake in a preheated oven at 160°C for 3–4 minutes.