Sweet bread stuffed with cream

Sweet bread stuffed with cream

90 min

1 serving


1 / 2kg of wheat flour Familia Venturelli;
30g of biological yeast;
3 tablespoon margarine;
3 tablespoon sugar;
1 tablespoon vanilla essence;
1 cup milk;
2 eggs;
1 pinch of salt;


1/2 liter of milk;
1 cup of sugar;
1/4 cup of cornstarch;
4 egg yolks;
vanilla essence;

Preparation mode

In a container, put the flour, yeast, salt, sugar, milk, eggs, margarine, vanilla essence, mix well. Knead and knead the dough until it comes off the hands. Let stand for 30 minutes.


In a saucepan, place the milk, yolk and sugar. Move slowly. Add the starch little by little until it thickens. Turn off the heat and mix in the vanilla essence.


Roll out the dough with a rolling pin. Put the filling and roll the dough like a roll, close the ends. Brush the yolk and bake for 50 minutes or until golden brown.

Products used

  • Venturelli Wheat Flour

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