We put in a bowl the yeast, and the milk and stir to dissolve. Then add the flour, sifted, the olive oil, eggs, sugar, salt and knead to form a soft dough. We may add accordingly some more flour or milk, to reach the desired outcome.
Then we cut the dough into 6 equal pieces and cover them with a kitchen towel.
Now, we will prepare the filling: Put in a bowl all the corresponding ingredients, add one of the dough pieces and knead to combine. If the mixture is too stiff to handle, you may add a few drops of water, but the filling must remain denser than the original dough piece.
We cut the dark dough into 5 equal pieces, cover them with a kitchen towel and let them rest for about 10-15 minutes.
We flour our working surface, place one white dough piece and press with your hands to flatten it into a rectangular shape, about 1/2 finger thick.
Now take one of the dark dough pieces and roll it out to form a cylinder, having the length of the white dough rectangular shaped piece. Place it on top of the white dough piece and roll the white dough to cover the dark dough. Repeat with the remaining dough and filling.
Cut each roll into about 1 finger thick slices and place them onto a baking pan, lined with parchment paper. Lightly press each with your palm to expand slightly. Make sure to leave some space between them. Cover the pan with a kitchen towel and let them rest for 10 minutes.
Preheat the oven at 350º F.
We bake the “roxakia” in the preheated oven for about 30 minutes.
In the meantime we prepare the syrup: put in a large saucepan all the ingredients and boil, over medium heat for about 6-7 minutes, until slightly thickened. Remove the saucepan from the heat and let the syrup cool slightly.
Then we remove the pan from the oven, pour over the syrup and cover the pan with a kitchen towel. This way the “roxakia” will better absorb the syrup. Let them sit for 20 minutes, and afterwards remove the kitchen towel and allow them to cool completely, before serving.