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to leave


flour 0 70 gr


water 70 g


fresh yeast 15 gr


for the dough


Manitoba flour 230g


Flour 0230 gr


Fresh whole milk 180 g


eggs 2


granulated sugar 100 grams


softened butter 60 g


grated lemon 1


vanilla extract 1 tsp


fine salt 8 g


To prepare the butter cream


70 gm butter


granulated sugar 70 grams


For brushing and decoration


1 egg yolk




soft sugar





Prepare a leaven by mixing the flour with the water in which you have dissolved the brewer’s yeast. Double the volume, then add the remaining flour.


Also mix all the other ingredients: eggs, sugar and milk. Stir the dough, and when it has a smooth consistency, begin to incorporate the softened butter, a few pieces at a time, the salt, and finally the flavorings.

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