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.