Scalding the flour is an essential process for achieving perfect dough, and in this recipe, we will focus on every detail. In a large bowl, put 100 g of flour. Then, carefully pour 200 ml of boiling milk over the flour, stirring vigorously with a spatula or whisk. It is important to mix quickly to avoid lumps, so that you obtain a thick and smooth paste. Once you achieve the desired consistency, let the mixture cool.
Meanwhile, we take care of the yeast. Take a piece of fresh yeast and rub it with a spoonful of sugar until it becomes liquefied and creamy. If you don't have fresh yeast on hand, don't worry! Check the packet of dry yeast to find out how many packets are needed for the amount of flour you are using. Generally, one packet is sufficient for 500 g of flour. Dissolve the dry yeast in 3-4 tablespoons of warm milk, adding a teaspoon of sugar to activate fermentation. I have noticed that when the yeast is dissolved before being added to the flour, the dough rises faster and more evenly.
The dough preparation begins when the scalded flour is just warm. Pour the dissolved yeast over the flour and mix well to combine the ingredients. Cover the bowl and let it rise in a warm place until its volume doubles, which takes about fifteen minutes. Meanwhile, mix the egg yolks with salt, sugar (including vanilla sugar), lemon zest, rum, oil, and 100 g of melted butter (which is half of the total amount). This mixture will bring a delicious flavor to the dough.
Once the starter has risen, pour the egg yolk mixture and the rest of the warm milk. Mix the ingredients well, then add the rest of the flour and start kneading. If you have a food processor, it will help you achieve a uniform texture. The dough will be soft and sticky, but it will come away in strips. Once the dough becomes homogeneous, add the rest of the melted butter. Instead of kneading again, fold the dough until the butter is completely incorporated. This technique will transform the dough from a sticky one to one with the desired consistency.
Cover the bowl and let the dough rise again. In my case, it increased in volume 3-4 times, and the process took between 40 and 50 minutes, depending on the room temperature. After the dough has risen, shape the pastries, giving them the desired form. Brushing them with a mixture of yolk and milk will contribute to a golden and appetizing crust. Let them rise in the tray for 10 minutes, then put them in the oven.
When they are ready and have browned nicely, take them out and brush them with honey, sprinkling ground nuts on top. This last step will add a sweet taste and a crunchy texture, turning these pastries into a delicacy you won't forget easily. Enjoy them warm, alongside a cup of tea or coffee, and savor every bite!
Meanwhile, we take care of the yeast. Take a piece of fresh yeast and rub it with a spoonful of sugar until it becomes liquefied and creamy. If you don't have fresh yeast on hand, don't worry! Check the packet of dry yeast to find out how many packets are needed for the amount of flour you are using. Generally, one packet is sufficient for 500 g of flour. Dissolve the dry yeast in 3-4 tablespoons of warm milk, adding a teaspoon of sugar to activate fermentation. I have noticed that when the yeast is dissolved before being added to the flour, the dough rises faster and more evenly.
The dough preparation begins when the scalded flour is just warm. Pour the dissolved yeast over the flour and mix well to combine the ingredients. Cover the bowl and let it rise in a warm place until its volume doubles, which takes about fifteen minutes. Meanwhile, mix the egg yolks with salt, sugar (including vanilla sugar), lemon zest, rum, oil, and 100 g of melted butter (which is half of the total amount). This mixture will bring a delicious flavor to the dough.
Once the starter has risen, pour the egg yolk mixture and the rest of the warm milk. Mix the ingredients well, then add the rest of the flour and start kneading. If you have a food processor, it will help you achieve a uniform texture. The dough will be soft and sticky, but it will come away in strips. Once the dough becomes homogeneous, add the rest of the melted butter. Instead of kneading again, fold the dough until the butter is completely incorporated. This technique will transform the dough from a sticky one to one with the desired consistency.
Cover the bowl and let the dough rise again. In my case, it increased in volume 3-4 times, and the process took between 40 and 50 minutes, depending on the room temperature. After the dough has risen, shape the pastries, giving them the desired form. Brushing them with a mixture of yolk and milk will contribute to a golden and appetizing crust. Let them rise in the tray for 10 minutes, then put them in the oven.
When they are ready and have browned nicely, take them out and brush them with honey, sprinkling ground nuts on top. This last step will add a sweet taste and a crunchy texture, turning these pastries into a delicacy you won't forget easily. Enjoy them warm, alongside a cup of tea or coffee, and savor every bite!
Ingredients
For the dough: 1 kg flour, 8 egg yolks or 4 egg yolks + 50 ml milk (I chose the second option), 600 ml milk, 50 ml oil, 60 g fresh yeast, 200 g butter, 200 g sugar, 20 ml rum essence, grated peel of one lemon and one orange (I only used the peel of one orange), 1 teaspoon of salt, 1 packet of vanilla sugar. For sprinkling on top: 300 g ground walnuts, 200 g honey.