Ingredients
20 pieces
- 560 g flour type 450
- 200 ml 3,2% milk (room temperature)
- 200 g butter (100 g at room temperature)
- a pinch of salt
- 15 g fresh yeast
- 2 egg yolks
- 3 eggs
- 200 g sugar
- shredded coconut, sliced almonds
- Cristalli neutral decorative gel
- Lauretta fillings: coconut and vanilla flavored
Our products
Preparation
- Pour the milk into a mixing bowl, add 100 g of sugar, the yeast, and about 100 g of flour. Set the starter aside for about 20 minutes.
- After that time, add the remaining flour, salt, 2 egg yolks, and 1 egg, and knead the dough.When the dough begins to come together, add the butter at room temperature and knead it into a ball.
- Place the dough in a bowl, cover tightly with plastic wrap, and set aside for about 30 minutes. Melt the remaining butter.
- Roll the dough into a rectangle, brush 2/3 of the surface with butter, and sprinkle with sugar (100 g). Fold it into thirds lengthwise, with the unbuttered part folded to the inside. Gently roll it out widthwise and cut into about 20 long pieces. Twist each piece and shape it into a coil, press lightly, and place on a baking sheet.
- Beat 2 eggs, brush the buns with them, and pipe Lauretta fillings into the center.
- Set aside for 30 minutes.Bake the rolls at about 220 °C, depending on the oven.
- Warm up the Cristalli neutral decorative gel. Brush it over the slightly cooled rolls. The glaze will prevent drying and extend the product’s freshness.
- Decorate as desired, for example, with toasted almonds or shredded coconut.
