Provides a guide for making soft, sweet pastries, offering a lighter, baked alternative to traditional fried donuts.It begins with a rich, yeast-based dough made from flour, milk, sugar, and butter, kneaded to achieve a pillowy, stretchy texture. Instead of stuffing the dough before baking, the recipe recommends injecting chocolate or hazelnut cream afterward to keep the filling smooth and the pastry moist.The dough is shaped into small, bite-sized balls, allowed to rise, and baked for about ten minutes until golden. The final pastries are versatile and convenient, perfect for immediate enjoyment with a warm drink or for freezing. This method simplifies traditional pastry-making by avoiding complex shaping and deep-frying.
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