To prepare these delicious piglets, we start by dissolving the yeast in warm milk, making sure it is not too hot to avoid killing the yeast. Once the yeast is completely dissolved, we prepare to make the dough. On a clean work surface, we place the flour in a well shape, which will help us incorporate the ingredients evenly. In the center of the flour, we add the granulated sugar and vanilla sugar, which will provide sweetness and flavor to the dough. We continue by adding the eggs, grated lemon zest, salt, and melted butter.
Using our hands, we begin to knead the dough, gradually adding the warm milk. It is important to knead the dough well for at least 10 minutes until it becomes elastic and smooth. Then, we cover the dough with a clean towel and let it rise in a warm place for about 2 hours, or until it doubles in volume. This step is essential because the yeast will activate fermentation, and the dough will become fluffy and airy.
After the dough has risen, we roll it out on a floured surface, forming a sheet about 5 mm thick. Using a glass with a diameter of 8 cm, we cut out 48 discs from the dough. Then, with a 4 cm glass, we cut out 24 smaller discs, from which we will create the piglets' nostrils. In the center of the small discs, we make two holes to form the nostrils. With the remaining dough, we cut out appropriately sized triangles, which will become the ears of the piglets.
On each large disc, we place a teaspoon of Nutella, which will add a delicious taste and creamy texture. We brush the edges of the discs with water and overlap another large disc on top, ensuring they stick well. With beaten egg, we brush the surface and attach the nostrils and ears, which in turn need to be brushed to stick well.
After we have formed all the piglets, we place them on a baking tray lined with parchment paper and let them rise for 40 minutes to fill with air again. In the meantime, we prepare the oven, preheating it to 190°C. After the rising time has expired, we place the tray in the oven and bake the piglets for 10-15 minutes, or until they become golden and fluffy.
When they are ready, we let them cool slightly, and then, using coffee beans, we form the eyes of the piglets, adding a final touch of whimsy and fun. These piglets are not only a treat for the taste buds but also a true joy for the eyes, being perfect for any occasion or party, bringing smiles to the faces of both young and old alike.
Using our hands, we begin to knead the dough, gradually adding the warm milk. It is important to knead the dough well for at least 10 minutes until it becomes elastic and smooth. Then, we cover the dough with a clean towel and let it rise in a warm place for about 2 hours, or until it doubles in volume. This step is essential because the yeast will activate fermentation, and the dough will become fluffy and airy.
After the dough has risen, we roll it out on a floured surface, forming a sheet about 5 mm thick. Using a glass with a diameter of 8 cm, we cut out 48 discs from the dough. Then, with a 4 cm glass, we cut out 24 smaller discs, from which we will create the piglets' nostrils. In the center of the small discs, we make two holes to form the nostrils. With the remaining dough, we cut out appropriately sized triangles, which will become the ears of the piglets.
On each large disc, we place a teaspoon of Nutella, which will add a delicious taste and creamy texture. We brush the edges of the discs with water and overlap another large disc on top, ensuring they stick well. With beaten egg, we brush the surface and attach the nostrils and ears, which in turn need to be brushed to stick well.
After we have formed all the piglets, we place them on a baking tray lined with parchment paper and let them rise for 40 minutes to fill with air again. In the meantime, we prepare the oven, preheating it to 190°C. After the rising time has expired, we place the tray in the oven and bake the piglets for 10-15 minutes, or until they become golden and fluffy.
When they are ready, we let them cool slightly, and then, using coffee beans, we form the eyes of the piglets, adding a final touch of whimsy and fun. These piglets are not only a treat for the taste buds but also a true joy for the eyes, being perfect for any occasion or party, bringing smiles to the faces of both young and old alike.
Ingredients
For about 24 piglets: 1 kg flour, 50 g brewer's yeast, 150 g granulated sugar, 2 eggs, 120 g butter, 600 ml warm milk, 2 teaspoons of salt, zest of one lemon, 2 sachets of vanilla sugar. For the filling: 300 g Nutella, 2 eggs, 60 g powdered sugar, 4-5 teaspoons lemon juice, 48 coffee beans coated in chocolate.