Crispy pig ears pastry made from yeast dough with vanilla and sugar

Crispy pig ears pastry made from yeast dough with vanilla and sugar

Portions: 6 persons | Preparation: 215 minutes

The taste of this soft and fluffy sugar pastry with a crunchy sugar crust will take everyone back to childhood. These pig ears are crispy, sweet and very aromatic and just perfect for any tea party.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Crispy pig ears pastry made from yeast dough with vanilla and sugar
Crispy pig ears pastry made from yeast dough with vanilla and sugar

Portions: 6 persons | Preparation: 215 minutes

The taste of this soft and fluffy sugar pastry with a crunchy sugar crust will take everyone back to childhood. These pig ears are crispy, sweet and very aromatic and just perfect for any tea party.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Bake | Menu: Pastries | Cuisine: French recipes

Ingredients

  • 2 eggs
  • 200g sugar
  • 5 tbsp vegetable oil
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 300ml milk, + 1 tbsp glaze
  • 2 tsp yeast, dry
  • 550g flour
  • 100g butter
  • 1 egg yolk

Instructions

  1. In a bowl, whisk together the eggs, 4 tablespoons sugar, vegetable oil, salt and vanilla extract until smooth.
  2. Add the warm milk and yeast and stir well.
  3. Gradually add the flour.
  4. Knead into a soft and slightly sticky dough.
  5. Roll the dough into a ball, place in a bowl and cover with cling film.
  6. Leave to rise in a warm place for 2 hours.
  7. Preheat the oven to 180°C.
  8. Line a baking sheet with parchment paper.
  9. Melt the butter.
  10. Whisk the egg yolks and a tablespoon of milk with a fork.
  11. Once the dough has doubled in volume, knead again and divide into 12 equal portions.
  12. Each of them into a 3- Roll out an oval sheet that is 4 mm thick.
  13. Then brush with butter, sprinkle with sugar and roll up into tight rolls.
  14. Pinch the edges together.
  15. Then fold in the middle and join the ends.
  16. Dough pieces in the middle of the Cut the fold side lengthways and carefully open nen.
  17. Place the pig ears on a baking sheet and cover with a towel.
  18. Let stand in a warm place for 15-20 minutes and brush with the egg yolk and milk mixture.
  19. Bake the pig ears for 20-25 minutes until golden.

Utensils

  • bowl
  • baking sheet
  • cling film
  • tablespoon
  • fork
  • rolling pin