INGREDIENTS
- For the mass:
- – Flour 0000 750 g.
- – Sugar 150 g.
- -Zest of 1 lemon.
- – Milk 180 cc.
- – Honey 1 tbsp.
- – Recent yeast 50 g.
- – Vanilla essence 1 cdita.
- – Eggs 3 items.
- – Butter 175 g.
- For the baking cream:
- – Milk 1/2 L
- – Egg 3 items.
- – Sugar 200 g.
- – Starch 50 g.
- – Flour 40 g.
- – Vanilla 1 tsp.
- – Inexperienced apples 5 items.
- – Cinnamon powder.
- – Brown sugar to sprinkle.
- – Impalpable sugar to sprinkle.
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PROCEDURE:
1. Place the flour with the sugar in a bowl. Add the shelled yeast, combine, and add the lemon zest, eggs, milk, honey and vanilla essence.
2. Knead till all of the elements are built-in. Add the tender butter and proceed kneading till you generate a clean and tender dough. cowl nicely. Let relaxation for quarter-hour.
3. Stretch the dough right into a rectangle (approx. 30 x 60 cm) and brush one finish with egg or milk.
4. Cowl with pastry cream, sprinkle with cooked apples and walnuts.
5. Roll up, taking care to not let the filling escape and end on the moist finish. Minimize the roll in half lengthwise and twist.
6. Roll it right into a snail form and place it on a beforehand buttered plate. Let rise till they’re very tender, nearly doubling in quantity.
7. Paint with gold, sprinkle with brown sugar and walnuts. Prepare dinner within the oven at 160 levels for 35 to 40 minutes.
8. Sprinkle with powdered sugar when serving.
For the baking cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch and flour, add the eggs and blend.
3. Add the recent milk and prepare dinner once more.
4. Carry to a boil for two minutes, pour into a really clear container.
5. Cowl and place within the fridge till used.
