Recipe Venetian - Pastries

Ingredients:

500g of flour Manitoba
75g sugar
2 eggs
200ml milk
100g butter
1 cube of yeast
grated lemon peel
a pinch of salt
granulated sugar

Recipe:

1) Put the milk in a saucepan and add the butter to intiepidirlo that will melt; 2) Put in a container the flour, sugar, eggs, baking powder, lemon zest and a pinch of salt; 3) Add the warm milk (which is melted butter); 4) Stir the mixture quickly and energetically up when away from the sides of the bowl; 5) Let rise in a warm place, covered with a cloth, for an hour and a half (will double in volume); 6) After this time re-mix quickly but then vigorously suddividare pasta making balls (dovrebbere will be about 18 pieces, for which one needs 2 baking sheets), distancing them well; 7) Make it rise for about 40 minutes; 8) Turn on the oven at 150/160 °; 9) After the leavening, before starting fema blinds, brush them with milk or egg white whipped just then cover them with granulated sugar, cook for about 12/13 minutes. (This is the recipe without cream that I do for the summer, can be filled with chocolate or jam at will, but it was delicious even so, this autumn we will make the Venetian pastry topped with cream)

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Posted by: La Dolce Vita Pasticceria