FIELD: food industry. SUBSTANCE: method involves molding of a sheet of dough with layers of fat and oil, rolling, cutting into pieces, rolling up and baking. A tube is used to insert stuffing in flexible layers of the resulting bread. The tube is positioned along the axis of the loaf so that its end may be easily inserted in thin cavities formed by the expanding gaseous material in the process of baking. EFFECT: higher product quality; possible use of liquid stuffing with solid inclusions. 1 dwg
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