DIRECTIONS

1. 1st Dough: dissolve the baker's yeast in water, add the sugar and flour and let rise for 30 minutes.

2. Cream: bring the Vanilla flavour Soy Drink to a boil with 40 g of sugar, leave to infuse and filter after 20 minutes. Beat the egg yolks with the remaining sugar, add the flour and mix with the Vanilla flavour Soy Drink. Thicken the cream over medium heat, stirring constantly. Once removed from the heat, cover the container with plastic film in contact with the cream and leave to cool.

3. 2nd Dough: add the lemon peel to the egg mixture. Add the sugar, eggs and the 1st dough to the two types of flour, mixing slowly. Next add the Vanilla flavour Soy Drink and the Soy Spread. You will get a very crumbly dough; cover it with a cloth and let it rise in a warm place for two hours.

4. When the dough is ready, gently knead it and divide it into portions of approximately 60 g each. Use your hands to mould each portion into a small roll, folding the dough inwards (to avoid stressing it) and place the veneziane spaced apart on two trays covered with baking paper. Brush them with a mixture of beaten egg and water, then leave to rise for 60 minutes. Before placing them in the oven, place the cream in a pastry bag with a medium-sized round spout and fill the centre of each veneziana with a dollop of cream. Bake at 175° C for 25 minutes.

Decoration: brush the cream with the warm apricot gelatine.

CREAM VENEZIANE (SWEET SOFT BUNS)

Meal
Meal
Desserts
Difficulty
Difficulty
Medium/Difficult
Type of diet
Vegetarian
Vegetarian
Lactose free
Lactose free
Made with

Soy Spread


Vanilla flavour Soy drink

INGREDIENTS

1st Dough:
25 gr
baker's yeast
80 gr all-purpose flour
1 pinch sugar

100 gr water approx.

2nd Dough:
140 gr eggs, slightly beaten
220 gr all-purpose flour
50 ml OraSì Vanilla flavour Soy Drink
220 gr flour
120 gr OraSì Soy Spread
80 gr sugar
1 lemon

Cream:
3 egg yolks
300 ml OraSì Vanilla flavour Soya Drink
100 gr sugar
30 gr flour

Also:
Apricot gelatine
Egg and water for brushing

DIRECTIONS

1. 1st Dough: dissolve the baker's yeast in water, add the sugar and flour and let rise for 30 minutes.

2. Cream: bring the Vanilla flavour Soy Drink to a boil with 40 g of sugar, leave to infuse and filter after 20 minutes. Beat the egg yolks with the remaining sugar, add the flour and mix with the Vanilla flavour Soy Drink. Thicken the cream over medium heat, stirring constantly. Once removed from the heat, cover the container with plastic film in contact with the cream and leave to cool.

3. 2nd Dough: add the lemon peel to the egg mixture. Add the sugar, eggs and the 1st dough to the two types of flour, mixing slowly. Next add the Vanilla flavour Soy Drink and the Soy Spread. You will get a very crumbly dough; cover it with a cloth and let it rise in a warm place for two hours.

4. When the dough is ready, gently knead it and divide it into portions of approximately 60 g each. Use your hands to mould each portion into a small roll, folding the dough inwards (to avoid stressing it) and place the veneziane spaced apart on two trays covered with baking paper. Brush them with a mixture of beaten egg and water, then leave to rise for 60 minutes. Before placing them in the oven, place the cream in a pastry bag with a medium-sized round spout and fill the centre of each veneziana with a dollop of cream. Bake at 175° C for 25 minutes.

Decoration: brush the cream with the warm apricot gelatine.

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