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The dough is not complicated, on the contrary extremely simple.
Sift the flour into a cake pan. Put the sugar on top, the baking powder and the dry yeast.
We deal with liquid ingredients.
Mix the yolks with a pinch of salt and mix well with a fork (tel).
In a bowl, put the milk to heat it lightly and cream and all the flavors: vanilla, orange peel and rum. Add the yolks, then the oil and mix well. It is very important to always check that the liquid stays warm and not hot. Put the bowl aside and pour the composition over the solid ingredients in the bowl. We have to knead for about ten minutes until the dough comes off the bowl easily. If at first it seems sticky, don't be scared, as you knead it it becomes more elastic and dense. Let the dough rise, covering the bowl with a towel. I usually leave it warm in the kitchen next to the stove.
Meanwhile, prepare the filling. Mix the cheese well with the sugar, add the flavors and at the end the yolks. We put the pot in the cold.
After an hour, it has grown nicely and we will work on it.
We flour the work surface well with a handful of flour. Put the dough and cover it with flour.
We are going to fold it inwards and each time we will flour it until it is not sticky at all.
We give it the shape of a roll and divide it from the eyes into 3 large pieces.
We put two pieces in the basin and keep one on the work table. We will divide the piece into 3 smaller pieces.
Roll out the work surface and spread the dough by hand. We have to choose what shapes we give to the pies, round, rectangular (wallets) ... In the middle we put a second spoonful of filling and wrap the pie.
Preheat the oven to 200 degrees on the pastry program.
Wallpaper the tray with baking sheet and carefully place the pies. Before putting them in the oven, grease them with yolk mixed with milk.
Bake the pies for 25-30 minutes (depending on the oven).
After removing the tray, let it cool a bit and move the pies on a wire rack to cool.
We will powder them with vanilla powdered sugar, or we will serve them as such.