Vanilla and Hazelnut Berliners
Level: Medium
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 12 People
Ingredients
- 2 eggs
- 250 g Manitoba flour
- 270 g Italian “00” flour
- 170 ml soya milk
- 55 ml sunflower seed oil
- 50 g sugar
- 1 sachet baking powder for sweet leavened products
- 1 tablespoon Pasta di Vaniglia Babbi Home Bakery (vanilla paste)
- Cremadelizia Nocciole Babbi (hazelnut paste), to taste
Preparation
- Pour the flours and baking powder into a bowl.
- In a second bowl, break the eggs and add milk, oil, sugar and vanilla paste, then mix with a whisk.
- Gradually add the dry ingredients, then start to knead.
- Knead for 5/10 minutes until a firm dough is formed, then place in a bowl, cover and leave to rise until doubled in size.
- Once risen, roll out the dough until it is about 1 cm thick, then cut out discs with a glass or biscuit cutter and place them on a baking tray covered with baking paper.
- Leave to rise for about 30 minutes, then bake at 180°C in a ventilated oven for about 20 minutes or until golden brown.
- Fill with Cremadelizia Nocciola Babbi (hazelnut spread).
Ingredients
- 2 eggs
- 250 g Manitoba flour
- 270 g Italian “00” flour
- 170 ml soya milk
- 55 ml sunflower seed oil
- 50 g sugar
- 1 sachet baking powder for sweet leavened products
- 1 tablespoon Pasta di Vaniglia Babbi Home Bakery (vanilla paste)
- Cremadelizia Nocciole Babbi (hazelnut paste), to taste
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