Ingredients
- Flour
500g500g - Dry yeast
3g3g - Milk
180g180g - Butter
100g100g - Sugar
75g75g - Large eggs
2unit2unit - Saltto taste
- Flour (for the topping)
80g80g - Brown sugar
80g80g - Melted butter (for the topping)
80g80g - Espresso coffee
1unit1unit
Preparation
- STEP 1 OF 9
Heat the milk, butter, sugar, and salt in a small saucepan until the butter melts.
- STEP 2 OF 9
Add the eggs and mix well to combine all the ingredients.
- STEP 3 OF 9
Mix the flour with the yeast, gradually pour in the liquid mixture, and knead the dough until smooth.
- STEP 4 OF 9
Form a ball and let the dough rise until doubled, covering it.
- STEP 5 OF 9
After rising, deflate the dough and shape into balls of about 45-50 g. Fill with frozen spreadable cream or caramel.
- STEP 6 OF 9
Shape the balls, place them in a greased muffin tin, and let rise for another 30 minutes.
- STEP 7 OF 9
Prepare the topping: melt the butter, pour it into a mixer, add flour, sugar, and coffee, blend until creamy.
- STEP 8 OF 9
Transfer the mixture into a piping bag and decorate the surface of the balls.
- STEP 9 OF 9
Bake at 180°C for about 30 minutes, checking for doneness.
Suggestions
Mini saucepan
General Information
Storage notes
Store in an airtight container for 2-3 days.
More information
Serve with an espresso coffee or a hot beverage.
Origin
Italia, Veneto
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 312.49 |
Carbohydrates (g) | 42.43 |
of which Sugars (g) | 13.35 |
Fat (g) | 13.49 |
of which Saturates (g) | 7.48 |
Protein (g) | 7.55 |
Fiber (g) | 0.92 |
Sale (g) | 0.07 |
- Proteins7.55g·12%
- Carbohydrates42.43g·66%
- Fats13.49g·21%
- Fibers0.92g·1%