Venetian Buranelli

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 60 g Butter
  • 125 ml Milk
  • 250 g Flour
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 1 sachet (7 g each) Dry yeast
  • 1 egg (size M)
  • 250 g Icing sugar
  • 1 Protein
  • 7-10 Tbsp blue and red food colouring
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt butter in a pot. Add milk and remove from heat. Mix flour, sugar, vanilla sugar, salt and yeast in a bowl. Add the egg. Add milk-butter mixture and knead everything with the dough hooks of the hand mixer to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 40 minutes. Then knead again well and divide into 12 pieces of equal size. Form these into rolls on a floured work surface and then into rings. Place rings on the greased fat pan of the oven. Cover and leave to rise again in a warm place for about 20 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Let it cool down on a cake rack. In the meantime, stir icing sugar and egg white with the whisk of the hand mixer until smooth. If the icing is too firm, stir in some water. Take off 2 tablespoons of icing and colour it blue with food colouring.

  3. 3

    Let it cool down on a cake rack. In the meantime, stir icing sugar and egg white with the whisk of the hand mixer until smooth. If the icing is too firm, stir in some water. Take off 2 tablespoons of icing and colour it blue with food colouring. Cut the rest of the icing in half, colour one half pink. Spread the pastry curls in different colours and decorate with white, pink or blue stripes. Sprinkle with sugar

Nutrition Facts

KCAL
240 kcal
CARBS
45 g
FATS
5 g
PROTEINS
3 g