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