Cream Rolls

120 min

100 servings

Contenus

Ingredients

60g of fresh yeast for bread;
1/2 cup (tea) of refined sugar;
200 ml of warm milk;
200g of yogurt;
4 tablespoons of unsalted butter or margarine;
1 spoon (dessert) of hydrogenated vegetable fat;
2 whole eggs lightly beaten;
1 yolk;
1 tablespoon of lemon zest;
1 teaspoon of vanilla essence;
1 spoon (coffee) of grated nutmeg;
700g of wheat flour Familia Venturelli;

Filling
1 liter of cold milk;
1 can of condensed milk;
6 egg yolks passed through the sieve;
4 tablespoons of refined sugar;
5 tablespoons of corn starch;
1 teaspoon of vanilla essence;
1 spoon (dessert) of lemon zest;

Preparation mode

Pasta
Dissolve the yeast with the sugar, add the other ingredients and gradually add the wheat flour until it reaches the point of « tearing » the dough. then, work the dough very well, add more wheat flour and knead until you get a smooth, soft and homogeneous dough.

Let rise until doubled in volume and use.

Cream
Boil the milk. Beat the egg yolks with the sugar and egg yolks until they are whitish. Add the condensed milk, the corn starch and gradually pour the hot milk.

Return the mixture to the pan (stirring constantly) until it forms a firm cream. Turn off the heat and add the vanilla and lemon zest.

Spread the cream in the ovenproof dish, cover with plastic wrap and let it cool completely. When cold, beat them in an electric mixer and apply with the aid of a pastry bag.

Mounting
Roll out the dough to a thickness of 1 cm, cut strips of 10 x 2 cm and roll them in special, greased and floured straws.

Brush with the beaten egg, let it rise again and take it to the preheated oven at 180ºC until they are well browned. Unmold still warm. After fried, fill the layers (breads).