Sicilian yeast dough rolls with cream filling

Ingredients for 1 servings:

• 500 g wheat flour (type 00 or type 405)
• 50 g sugar
• 50 g lard, melted
• ¼ liter of lukewarm milk
• 1 egg(s)
• 8 g salt
• 3 g dry yeast (brewer’s yeast)
• Peanut oil for frying, approx. 1.5 liters
• n. B. sugar
• Grease for the tray
• ¼ organic lemon(s), zest
• 4 egg yolks
• 1 vanilla pod(s)
• 125 g sugar
• ½ liter of milk
• 40 g flour

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 4 hours 7 minutes

Fried potatoes

For the dough, divide the milk between two bowls. Dissolve the salt in one, and the dried yeast in the other. In a third bowl, whisk the egg yolks. In a large bowl, combine the flour and sugar. Place the whisked egg yolks in the center and mix with a fork. Next, add the dissolved yeast and finally the salted milk. Stir everything together with each ingredient. Finally, add the liquid lard. Mix well, then knead the dough on a work surface for at least 15 minutes. Cover the dough and let it rise in the oven at 50°C for two hours until it doubles in size. Cut 70g pieces of dough and roll them out into a 30cm-long sausage. Wrap these tightly around Swiss roll pans (three turns). Leave 1cm of space on the right and left edges to allow for further expansion. To prevent the rolls from unraveling in the deep fryer, tuck the two ends under the adjacent turn. Place on a greased baking sheet, cover with parchment paper, and let rise in the oven at 50°C for another hour. Slowly fry in peanut oil at 160-170°C (no hotter!) (approx. 6-7 minutes). Tweezers are useful for this. Turn the cartocci when they are light brown. Drain and place on kitchen paper to cool. Fry the next cartocci. For the cream, heat most of the milk, a vanilla pod (split and scraped), and the zest of 1/4 lemon. Do not boil! Sieve to remove the lemon zest. Add the remaining egg yolks, flour, and sugar to the remaining milk, mix everything together, and then pour through a sieve into the warm, already sieved milk. Continue heating until the cream thickens, like a pudding. Do not boil! Stir constantly, as the cream burns easily. To cool, pour the mixture into a wide dish and cover with cling film. The film should touch the cream to prevent a skin from forming. Let everything cool in the refrigerator. The cream should be lukewarm at most. To finish, remove the tubes from the cartocci (they are usually cut lengthwise and can be easily squeezed together) and fill them with the cream using a piping bag. Finally, roll the still-warm cartocci in sugar.