380 farina 00
60 gr zucchero
125 gr yogurt bianco cremoso
un pizzico di sale
vanillina o aroma di vaniglia
1 bustina di lievito
marmellata o nutella per il ripieno
zucchero a velo
AUGURI di BUONA PASQUA A TUTTI!!!
Most of parents have barely one day off from work for the Easter’s celebration, while for kids (in Italy at least) Easter means 6 days at home from school and party time!
It’s quite common then having your kids inviting their friends at home to play with in these days. So your place get crowded with children and their moms. This post is about quick tips to prepare Easter’s funny and fast snacks.
On top of everything I have transformed my milk braid “hit” recipe into a more seasonal version by simply topping it with almonds (to add to the sugar grains). Then I have decorated my table customizing my wicker basket with some plastic eggs (those you can buy e.i Kinder) filled with candies, little chocolate eggs, pistachio nuts, animals shaped gummies, fruits pieces…
Besides the milk braid I have also made some tiny brioches according to my friend Elisabetta’s recipe (Edoardo’s and Massimiliano’s nursery teacher). Thanks to Elisabetta for the great suggestion! Kids love them!
Filled tiny brioches
100 gr butter
380 flower 00
60 gr sugar
3 egg’s yolks
125 gr white creamy
1 baking powder bag (about 20gr)
jam, nutella or peanutbutter for the filling
Knead butter with sugar; eventually add flower, the baking powder, the egg’s yolks, yogurt, vanilla flavor and finally some salt. Work and mix everything together until you get a very smooth dough. Make it round, roll it into some plastic wrap and put in the fridge for 30 minutes.
Take it off the fridge and stretch out the dough until you get a very thin puff pastry (2-3 mm). Cut the pastry into triangles with a 5/6 cm base. Put the selected filling cream in the center of the triangles, roll them and gently press the tip with the finger to make sure they are well sealed and try to give it the typical brioche shape. Be careful to cook them with the pointed tip down so they don’t open while cooking. Put in the oven for about 15 minutes at 180°. Once ready and cooled down top with confectioner’s sugar.
HAPPY EASTER TO ALL!