'1 3/4 cups all-purpose flour'
'2/3 cup granulated sugar'
'2/3 cup whole milk at room temperature'
'10 tablespoons unsalted butter, melted'
'2 tablespoons grated orange zest'
'1 tablespoon active dry yeast'
'1 teaspoon vanilla extract'
'1 large egg'
'1 pinch of salt'
Recheio
'1 cup raspberry gelée '
Acessórios
'10 muffin liners with capacity for 1/2 cup, greased or paper liners with a diameter of 6.5 cm'
'1 3/4 cups all-purpose flour'
'2/3 cup granulated sugar'
'2/3 cup whole milk at room temperature'
'10 tablespoons unsalted butter, melted'
'2 tablespoons grated orange zest'
'1 tablespoon active dry yeast'
'1 teaspoon vanilla extract'
'1 large egg'
'1 pinch of salt'
Recheio
'1 cup raspberry gelée '
Acessórios
'10 muffin liners with capacity for 1/2 cup, greased or paper liners with a diameter of 6.5 cm'
1
Preheat the oven to medium temperature
In a large bowl, combine
the flour, yeast, and salt
In another bowl, mix together the butter, egg, vanilla extract, sugar, and orange zest until homogeneous
2
Add the milk mixture to the dry ingredients and mix quickly
Distribute the batter evenly among the liners and bake for 25 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven and let cool
3
Place the gelée in a small saucepan over low heat and melt it
Transfer the gelée to a piping bag and reserve
Deseed the muffins and insert the piping bag into each one, filling with the gelée
Dust with orange zest and serve immediately.
