Stuffed Saccottini: The recipe for making them with custard or hazelnut cream

FILLED POUCHES RECIPE –

The stuffed bags are soft and fragrant brioches that we can fill with cream pastry chef, cream cheese or hazelnut cream. Let's make them together for breakfast or a snack for the whole family, simply and with healthy, wholesome ingredients.

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STUFFED PARCELS –

Here's how to prepare our stuffed bags

Ingredients for the dough:

• 500 g White flour
• 150 ml of milk
• 1 beer yeast cube
• 1 teaspoon of sugar
• 75 g sugar
• 2 eggs
• 1 pinch of salt
• 80 g butter

Ingredients for the filling

• Hazelnut cream
• Custard

Procedure:

• Melt the butter in a bain-marie and let it cool
• Meanwhile, heat the milk to a medium temperature and dissolve the brewer's yeast with a teaspoon of sugar.
• Now arrange the flour in a fountain shape on the table and pour in the milk with the yeast, the melted butter, the salt, the eggs and the sugar
• Mix the mixture well until you obtain a smooth and homogeneous dough.
• Place in a bowl to rise until doubled in volume.
• When the dough has doubled in volume, roll it out with the help of a rolling pin until it forms a rectangle.
• Form 8 strips and brush them with cream
• Roll them up and place them on a baking tray lined with baking paper.
• Bake at 180° for about 20 minutes
• Remove from the oven and sprinkle with icing sugar.

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