For the Dough:

- 1 cup milk

- 6 tablespoon butter

- 3 cups flour

- 1 tbsp soft instant yeast

- 1/4 cup sugar

- 1/4 teaspoon salt

- 1 egg

1 teaspoon grated orange or lemon

For the Filler:

-2 tbsp soft butter

-1 tablespoon cinnamon

-1 tbsp plain cocoa powder

- 200 gm El-Rabee sweet cut into pieces

- 1/2 cup of chocolate

- 1/2 cup coconut

Directions

Put the milk and butter in a pot and heated on the fire until the butter melts and the milk is warm.

Put a half cup of flour and add to yeast, sugar, salt, eggs and vanilla and grated lemon in the mixer at slow speed until ingredients are well mixed.

Add milk and butter mixture slowly until the dough formed then increase speed to medium with continues to add the rest of the amount of flour until it becomes a cohesive dough and break away from the edges of the container.

Keep the dough in a greased dish with oil and print the surface of dough with little oil and encapsulate with nylon and put it in a warm place for 60 minutes until double in size.

The dough put on a surface covered with flour by wrapped wood until its thick becomes 1/4 centimeter. Then put padding by using a plastic spoon. Then put butter on the dough and distributed cinnamon and cocoa powder and put El-Rabee Halva and chocolate and coconut. Spin the dough on the padding to get a roll.

Bring the cake template with a high slot in the middle and then put the loop in the template and cover the mold with a piece of nylon or clean cotton towel and put in a warm place for 30 minutes or until double in size Preheat the oven to the temperature of 90 degrees and put the template in the oven for 30 minutes until the color of halva roll becomes Light golden color.

Get it out and let it cool for 15 minutes and then put it on a serving dish warm or cold.