Prepare the leevitino by mixing 250 g of flour taken from the total, milk and baking powder. Form a batter, cover with the film and let rise for an hour.
Add the egg to the yeast, start working then add the softened butter and sugar.
Then add the flour alternating with the cream and keep working.
Work the dough for about 15 minutes or until the dough is tied to the hook.
Work to get a dough, cover the bowl with the film and let it rise until doubled, it will take about 4 hours.
Add the egg to the yeast, start working then add the softened butter and sugar.Then add the flour alternating with the cream and keep working.
Work the dough for about 15 minutes or until the dough is tied to the hook.
Work to get a dough, cover the bowl with the film and let it rise until doubled, it will take about 4 hours.
Take back the dough and divide it into 16 balls of equal weight.
Place the balls of dough in a greased baking pan, spaced apart from each other. Cover with the film and let it rise for about 2 hours.
Beat the egg in a bowl with 2 tablespoons of cream and gently brush the pan of cream, then cook at 180 degrees in an oven already hot for about 35/30 minutes.
Remove from the oven cover for 10 minutes with a clean cloth.
Once cooled, the pan of cream is ready to be served.
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