Updated: Mar 12
Sweet Vanilla Spirals
Fantastic delicious vanilla cream crusts, simple to make, fragrant, delicious and juicy. Follow recipe
180 ml of milk, lukewarm
1 sachet vanilla sugar
50 g of sugar
8 g of dry yeast
1/2 sachet baking powder
20 g of butter, room temperature
3 tablespoons of oil
1 egg white
360 g of flour
1/2 grated lemon peel
pinch of salt
40 g of sugar
20 g of corn starch
1 egg yolk
250 ml of milk
vanilla aroma or pinch of vanilla seed
1 Egg yolk with a 50 ml milk
Sweet Vanilla Spirals
Pour milk, sugar, vanilla sugar into a deeper bowl, add dry yeast and mix well.
Add butter, oil, one egg white and mix again with a hand whisk.
Then gradually add flour mixed with baking powder, add a little salt and whisk well with a spatula.
When you have added the last part of the flour, start mixing with your hands.
When the dough has become smooth and compact, make a ball shape, cover the bowl and let the dough stand for 1 hour.
In the meantime, make a cream/Make a cream when you have already formed spirals!
Pour sugar and corn starch into a medium pot, and mix with a spoon.
Add egg yolk, milk, vanilla aroma and mix with a hand whisk.
Then switch to heat over a slightly moderate heat with constant stirring.
Mix the cream until it becomes thick and compact.
Watch when you make the cream so that it is not too much thick!
In case you have mashed, and it is too thick, add a little milk and mix well.
When the cream is ready, allow to cool to room temperature.
After an hour, take the dough and place it on a floured work surface and roll it out with a rolling pin into a square shape, dough thickness of 5 mm.
Using a dough cutter, cut lengthwise to a width of 2 cm.
When you have finished the dough, form strips of dough in a spiral, the dough should look like a snail shape.
Place the back of the tape under the dough, so that it does not separate.
Repeat the same procedure with the rest of the dough.
Arrange such complex circles on baked paper in an oven baking tray.
Whisk the egg yolk, add very little milk and brush the top of the dough.
Leave the dough to stand for 15 minutes, then pour the cream with a cake syringe between the lines of the circle.
Place the circles in this way and bake at 180 °C for 25 minutes.
When are the circles done, let them cool a bit and sprinkle with powdered sugar.
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