Ding
ding!
Round
two!
Begin
the
rolling
steps
again
with
the
second
piece
of
dough.
Laminate,
then
once
the
second
piece
has
rolled
through
to
the
second
thinnest
aperture,
and
the
tail
is
again
caught
at
the
end
and
the
sheet
widened,
trim
and
then
brush
lard
on
the
end
closest
to
you.
Place
the
first
sfog
log
on
top
of
the
end,
rolling
the
first
log
inside
the
newly
rolled
dough
piece
(like
rolling
a
rolled-
up
carpet
inside
a
flat
carpet).
Start
rolling
and
brushing
lard
again
as
you
did
with
the
first
piece
of
dough,
making
the
sfog
log
fatter.
Release
the
tail
to
finish
the
roll
and
set
aside.
Roll
the
log
into
the
remaining
dough
portions
until
you
have
a
finished
log
approximately
5
cm
(2
in)
in
diameter
and
16
cm
(6¼
in)
long.
If
the
sfog
log
has
tapered
ends,
trim
these
off
now
and
discard.
Wrap
in
plastic
and
chill
for
a
minimum
of
2
hours,
ideally
overnight.
At
this
stage
the
log
will
keep
chilled
for
up
to
4
days.
Start
the
filling
on
the
day
of
assembly:
bring
the
milk,
sugar
and
salt
to
the
boil
in
a
small
saucepan
over
a
medium–high
heat.
Off
the
heat,
stream
the
semolina
in,
whisking
constantly
with
a
balloon
whisk.
Return
the
pan
to
a
low
heat
and
whisk
until
the
mix
boils
and
thickens
to
a
stodgy
mashed
potato
consistency – around
2
minutes.
Scrape
into
a
clean
mixing
bowl
and
press
plastic
wrap
onto
the
surface
to
prevent
a
skin
forming.
Cool
for
20
minutes
at
room
temperature
(or
speed
chill
in
the
fridge).
When
the
semolina
mix
has
cooled
to
lukewarm,
beat
with
a
stiff
plastic
spatula
to
soften
the
mix.
Add
the
egg
yolks,
vanilla,
cinnamon
and
zest.
Beat
in
the
drained
ricotta
(discard
the
whey),
then
add
the
rum
or
grappa.
Chill
the
mix
until
ready
to
use.
If
the
semolina
base
gets
too
cold,
use
your
hands
to
squeeze
the
yolks
and
semolina
together.
It’s
thiccck.
To
bake,
preheat
the
oven
to
180°C
(360°F)
and
line
a
heavy
baking
tray
with
a
light
spray
of
cooking
oil
and
baking
paper.
Unwrap
the
log
(reserve
the
wrap)
and
cut
into
eight
coins,
2
cm
(¾
in)
thick
each,
with
a
sharp
knife.
Take
a
minute
to
marvel
at
the
cross-section.
Bellissima!
Lift
the
first
disc
up
and
hold
it
with
your
fingers
underneath
and
thumbs
on
top.
Start
at
the
edges
to
flatten
out
the
disc
by
moving
the
dough
around
and
lightly
pressing.
Try
not
to
press
the
layers
too
hard,
or
they
can
fan
all
the
way
apart
and
make
a
hole.
(But
if
you
do,
don’t
worry
because,
you
know,
icing
sugar
later!)
continued
…