Sweet Peaches

INGREDIENTS

• 500 grams of 00 flour;
• 100 grams of butter at room temperature;
• 100 grams of sugar;
• 2 eggs;
• a pinch of vanilla;
• 25 grams of brewer’s yeast;
• a pinch of salt;
• 150/180 grams of warm milk

For the custard:

• 500 ml of milk;
• 4 egg yolks;
• 150 g of granulated sugar;
• The grated zest of a lemon;
• 60 g corn starch

For the liqueur syrup:

• 500 ml of water;
• 250 grams of sugar;
• 100 ml of alchermes

For decoration:

• candied cherries to taste and sugar paste leaves

STEP

1. Place the flour, sugar, salt and vanilla in a mixer;
2. Beat the eggs lightly to mix them well;
3. Separately, warm the milk (start with 130 ml and keep the rest aside; you don’t always need all of it, you have to adjust the liquids yourself);
4. Place the yeast in the 130 ml of milk and dissolve well;
5. Now start working the ingredients by adding a little egg to the solids first and then the rest, now add the milk little by little;
6. The dough should become stringy, if you notice that more milk is needed, always add it a little at a time, if you make a mistake the dough risks remaining too soft;
7. Once it has kneaded, then proceed to add the butter little by little (do not add more until the previous one has been well absorbed);
8. At this point take the dough and let it rise until it doubles in size in a bowl covered with a cloth, I put it in the oven turned off;
9. Once leavened, place the dough on a surface and proceed with the portions (I made them 50 grams each to obtain medium-sized peaches);
10. Form little balls and leave them to rise covered with a tea towel until they double in size;
11. Once the leavening time has elapsed, brush with a little milk and bake at 160 degrees, fan oven for 12-15 minutes, until golden;
12. Turn off, take out of the oven and let cool;
13. Prepare the custard;
14. Boil the milk, pour the egg yolks into a bowl and whisk them with the sugar, add the sifted starch and whisk well, add 2 ladles of boiling milk, the lemon zest and mix.
    Transfer the mixture into the remaining milk (which we left in the saucepan) and stir until it thickens. Let it cool, covered with cling film in contact with the cream;
15. Prepare the liqueur syrup;
16. Place the water and sugar in a large saucepan on the heat, bring to the boil, turn off the heat and add the alchermes;
17. Once cooked, let them cool and then soak them in the alchermes sugar syrup;
18. Let’s assemble our peaches:
19. Take a ball of dough with your finger or a teaspoon, make a hole in the center on the flat part and soak it in the syrup;
20. When the ball is well soaked, pass it in the sugar and set it aside, proceed with the other balls;
21. When the balls are ready, fill them with the imperial cream using a pastry bag, put a little cream in one of the two at the base and stick them together;
22. At this point make a tuft on top and place a candied cherry on top;
23. Transfer to a nice tray and serve with a nice coffee.. amazing!!!
24. You have to admire their perfection… they are fabulous!!!!