Albertos Albertinis

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 200 g milk
• 17 g yeast, fresh
• 70 g sugar
• 15 g butter, liquid
• 15 g liquid margarine
• 2 eggs
• 2 packs of vanilla, bourbon liquid
• 1 vanilla pod(s)
• 1 pinch of salt
• some lemon peel, grated
• 1 egg(s), for brushing
• 1 pinch of salt
• Sugar granules, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Vanilla milk rolls

Halve the vanilla pod lengthwise and scrape off the seeds. Heat the milk, butter, margarine, sugar, liquid Bourbon vanilla, vanilla pod, and vanilla seeds, but do not bring to a boil. Allow to cool and remove the vanilla pod. Knead all ingredients with a dough hook for at least 10 minutes. Now cut the dough into portions of 105-110 g each. Lightly flour your work surface. Flatten each piece of dough with your finger. Bring the top edge to the middle with your finger and press down, then bring the top edge to the bottom edge and press down. Roll the dough slightly lengthwise with your hands and roll it out with a rolling pin into a long, thin ribbon. Roll the ribbon tightly from top to bottom. At the beginning, pull the dough slightly outwards with your finger and roll it out in the last third without pulling. Place the rolled dough pieces on a baking tray lined with baking paper, leaving space between them, and let them rest at room temperature, covered with a tea towel, for at least 60 minutes. Brush the dough pieces with beaten egg and sprinkle with sugar (or poppy seeds). 15 minutes before the end of the rising time, preheat the oven to 220°C and bake the Albertinis for 25 minutes. If necessary, switch to fan-assisted mode for the last 5 minutes.