How to make
Dissolve the yeast and a spoonful of the sugar in the slightly warmed milk. Cover it with a towel and wait 10 minutes for it to activate.
Sift the flour into a large bowl and make a well into which you can pour the activated yeast along with the egg, yolk, butter, sugar and vanilla.
Knead a soft, elastic and non-sticky dough, by adding a little flour, if necessary, without overdoing it, so that it does not become hard.
Form the dough into a ball, grease it, grease the bowl and put it back in it. Cover it with the towel and leave it to rise for 1 hour and 30 minutes, or until it has tripled in size (depending on the temperature of the room).
While the dough is rising prepare the cream by heating the milk (set some of it aside) and the sugar over a moderate heat, without allowing it to boil. Beat the egg and yolk with the remaining milk and flour and vanilla, so that there are no lumps and pour the mixture into the hot milk.
Stir for about 10 minutes, or until the cream thickens. Transfer it into another bowl, cover it with cling film so it sticks to the cream to prevent a crust from forming and leave it to cool.
Divide the risen dough into 9-10 equal parts and roll each one out onto a lightly floured surface into a rectangular or a round, but oblong shape. Add two spoonfuls of the cream at a time and fold the longer side, by bringing the ends together, then roll it into a roll.
Arrange the finished cream pastries in a tray, which has been greased or covered with baking paper, by leaving a space between each cream pastry.
Wait another hour or so for them to rise again and puff up, then spread them with lightly beaten egg white and put them in a preheated oven at 360°F (180°C) for 25-30 minutes, or until they aquire a golden brown color.
Leave the baked cream pastries to cool and sprinkle them generously with powdered sugar.
Enjoy!
