Albertos Albertinis
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 550
- 200 g milk
- 17 g yeast, fresh
- 70 grams sugar
- 15 g butter, liquid
- 15 g mararine, liquid
- 2 egg (s)
- 2 packs vanilla, liquid bourbon
- 1 vanilla pod (s)
- 1 pinch (s) salt
- some lemon peel, grated
- 1 egg (s), for brushing
- 1 pinch (s) salt
- Granulated sugar, for decorating
Print Recipe
Pin Recipe Instructions
- Halve the vanilla pod lengthways and strip off the pulp. Heat the milk, butter, margarine, sugar, liquid bourbon vanilla, vanilla pod and vanilla pulp, but do not bring to the boil. Let cool and remove the vanilla pod.
- Knead all ingredients with the dough hook for at least 10 minutes. Now cut out portions of 105-110 g each from the dough. Flour the work surface very lightly. Press the dough pieces flat with your finger. Bring the top edge to the middle with your finger and press it down, then bring the top edge to the bottom edge again and press it down. Roll the dough slightly elongated with your hands and roll it out with a rolling pin into an elongated, thin band. Roll up the tape tightly from top to bottom. At the beginning, pull the dough slightly outwards with your finger and roll it to the end in the last third without pulling.
- Place the rolled up dough pieces on a baking sheet lined with baking paper at a distance from each other and cover with a tea towel and leave to rest for at least 60 minutes at room temperature. Brush the dough with the beaten egg and sprinkle with sugar (or poppy seeds)
- Preheat the oven to 220 ° 15 minutes before the end of the cooking and then bake the Albertinis for 25 minutes. If necessary, switch to hot air for the last 5 minutes.
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