John Myers
Ingredients for 1 servings:
- 350 g flour
- 80 g butter
- 2 egg yolks
- 140 ml milk, lukewarm
- 3 tbsp, heaped sugar
- 9 balls of confectionery (Giotto)
- 1 packet of vanilla sugar
- 3 tsp dry yeast
- 1 pinch of salt
- some powdered sugar for dusting
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Yeast pastries, makes about 10 pieces
Mix the sugar and vanilla sugar in a bowl and crush the Giottos on a plate. Stir 1 tablespoon of sugar and the yeast into lukewarm milk and set aside for 10 minutes. Then add the yeast mixture and knead. Add the butter a little at a time and knead again, then add the eggs and the crushed Giottos and knead everything well again. Let the dough rise in a warm, dark place for about 30 minutes. Or pre-shape it and refrigerate it overnight in a muffin tin. Once the dough has risen, roll out to a thickness of about 1 mm and cut out circles with a diameter of about 5 cm. Place three circles on top of each other. Then roll up and cut in half to create two “roses” each. Arrange these “roses” in muffin tins and bake at 180°C for about 20-25 minutes. Allow to cool on a wire rack and dust with powdered sugar.
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