How to make
Prepare the vanilla cream so that it can cool and harden before being used.
Heat 400 ml of the milk with the sugar until ready to boil. Then pull from the fire and pour the starch, beaten in the remaining milk in a thin stream.
Stir for 5 minutes and the cream is ready.
This is the classic way, but still read the instructions on the package just in case.
You can also make a homemade custard.
Pour the custard into one or two smaller bowls so that it cools down faster. Be sure to cover it with cling film so that it sticks to it and does not form a hard crust.
For the dough for the rolls dissolve the yeast with a little of the sugar in the slightly warmed milk. Let it activate for 10 minutes.
Lightly beat the egg with the sugar, by saving some of the yolk for spreading at the end.
Sift the flour into a bowl and make a well in the middle, into which you can pour the activated yeast, the egg with the sugar, and the yogurt (I use thick buffalo yogurt, but you can also use plain full-fat or strained yogurt). Add the fat and knead the dough. Use a mixer with suitable attachments to prevent sticking and work with it until elastic. If necessary, sprinkle more flour - mine needed another 15-20 g.
Roll out the dough into a round crust with a diameter of 34.5 cm.
Cut it into triangles and roll up rolls from them, by spreading them generously with the cream. Put more in the wider part, and less at the bottom. Roll up in such a way that the filling is well sealed.
Arrange the rolls on a greased baking tray (I made two trays) and let them rise for 1 hour or as much as they need depending on room temperature.
Spread with the yolk beaten with water and oil, sprinkle with sugar and bake in a 190°C oven for about 20 minutes or until golden brown.
Eat the sweet cream rolls while they're still warm or cold if you can resist and wait for them.
A classic loved by young and old.
Enjoy!
