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The delicious recipe for making soft, fragrant Italian
Ingredients:
FOR THE LEAVENING
- FLOUR 0 70 g
- WATER 70 g
- FRESH BREWER’S YEAST 15 g
FOR THE DOUGH
- MANITOBA FLOUR 230 g
- FLOUR 0 230 g
- FRESH WHOLE MILK 180 g
- EGGS 2
- GRANULATED SUGAR 100 g
- BUTTER, SOFTENED 60 g
- LEMON, ZESTED 1
- VANILLA EXTRACT 1 tsp
- FINE SALT 8 g
FOR THE BUTTER CREAM
- BUTTER 70 g
- GRANULATED SUGAR 70 g
- FOR BRUSHING AND DECORATING
- EGG YOLK 1
- MILK
- POWDERED SUGAR
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