INGREDIENTS
- 250 g of 00 flour;
- 100 ml of milk;
- 1 egg;
- 50 g of butter at room temperature;
- 50 g sugar;
- 8 g of fresh brewer’s yeast;
- 1 pinch of salt
For the filling:
- 300 ml of milk;
- 60 g of sugar;
- 30 g of 00 flour;
- Vanilla flavor;
- 250 g of ricotta;
- 30 g of icing sugar;
- 200 ml whipping cream
Powdered sugar for dusting
STEP
- In a jug, dissolve the yeast in the lukewarm milk, together with the sugar, wait 5 minutes for the yeast to activate;
- Take a bowl, pour in the sifted flour and add a pinch of salt;
- Make a hole, pour the milk with the yeast and the lightly beaten egg into the center;
- Work the mixture with your hands for a long time (if you have a mixer it is much better) until you obtain a smooth mixture without lumps;
- After that add the butter at room temperature:
- Work well, form a loaf, cover with a cloth and leave to rise for 2 hours in the oven turned off;
- Once the first rising time has passed, take the dough again, break off small pieces of 25 grams each, form small balls, place on a baking tray lined with parchment paper and leave to rise for approximately 3 hours (always in the oven turned off);
- Cook in the oven (pre-heated static) at 180 degrees for 15-20 minutes;
- Let it rest covered with a cloth;
- While the flakes are resting, prepare the cream:
- Pour the sifted flour and sugar into a pan and mix, add the milk and vanilla flavouring, stirring with a whisk, cook for 5-10 minutes, until the cream is nice and thick;
- Transfer the cream into a bowl, cover with cling film and let cool completely;
- Sift the ricotta, add the icing sugar and mix well, add the cream that we prepared and let cool, add the cream (which we whipped) and mix very delicately;
- Place the mixture in a pastry bag with a nozzle suitable for filling, and fill the still warm snowflakes;
- Let it rest for a bit (just a bit, mind you) and serve the delicious snowflakes with a sprinkling of icing sugar.
- Amazing guys, I recommend them to you!!
