Veneziana Rolls with Chocolate Cream

Name: Veneziana Rolls with Chocolate Cream
Total time: 5400 s
Yield: 4 servings
Ingredients: 2 cups flour; 1 5/6 cups strong flour; 1/2 packet dry yeast; 4 4/5 tablespoons sugar; 9/11 teaspoon salt; 3 5/13 tablespoons vegetable oil or 75 grams melted butter; 2 eggs; 1 cup milk warm; 1 teaspoon vanilla extract; 2 egg yolks; 5 3/5 tablespoons sugar; 3 5/6 tablespoons flour or cornstarch; 1 cup milk; 2 tablespoons cocoa powdered

L'Antro dell'Alchimista

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14Ingredients

870Calories

90Minutes

Description

Made from a few budget-friendly ingredients, this simple recipe starts with making yeasted dough. Once it has risen and is kneaded, it's rolled out and placed on a baking sheet, where it's spread with syrupy chopped cherry filling. After it's topped with a second sheet of dough, the bread is sealed, garnished with cherries and transferred to the oven to bake for 45 minutes. A sprinkle of powdered sugar finishes it off once it has time to cool.

Ingredients

servings:

250 grams flour
250 grams strong flour
1/2 packet dry yeast
60 grams sugar
5 grams salt
50 milliliters vegetable oil (or 75 grams melted butter)
2 eggs
250 milliliters milk (warm)
1 teaspoon vanilla extract
2 egg yolks
70 grams sugar
30 grams flour (or cornstarch)
240 milliliters milk
2 tablespoons cocoa (powdered)

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Directions

Combine both flours, yeast, sugar, salt, oil, eggs, and the vanilla extract, and knead together while gradually adding the milk.
Let the dough rest for 2 hours.
In the meantime, prepare the cream and let it cool.
Divide the dough into 13 parts and shape the dough into rolls (weighing approximately 60 to 65 grams each) and place them, distanced from one another, on a wax paper-lined baking sheet.
Let the rolls rise in a warm place until they double in size (the oven with the light on is an ideal place).
Preheat the oven to 180C.
Spread some of the cream over the top of the rolls and bake for 15 minutes (or until golden).
Let the Veneziane cool and fill them with the chocolate cream by using a pastry syringe, and garnish with white chocolate shavings.
Beat the egg yolks with the sugar in a saucepan, then add the flour and milk.
Place the saucepan on the stove for the cream to thicken while stirring continuously.
When the cream is ready, add the chocolate and stir quickly with a whisk.

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