1 and 3/4 cups of all-purpose flour
1 tablespoon of active dry yeast
1 pinch of salt
10 tablespoons of melted butter
1 large egg
1 teaspoon of vanilla extract
2/3 cup of sugar
2/3 cup of room temperature milk
Filled with
1 cup of strawberry ice cream
Necessary as well
10 muffin liners with a diameter of 6.5 cm
A bag with a round bottom
1 and 3/4 cups of all-purpose flour
1 tablespoon of active dry yeast
1 pinch of salt
10 tablespoons of melted butter
1 large egg
1 teaspoon of vanilla extract
2/3 cup of sugar
2/3 cup of room temperature milk
Filled with
1 cup of strawberry ice cream
Necessary as well
10 muffin liners with a diameter of 6.5 cm
A bag with a round bottom
1
Preheat the oven to medium heat (180°C)
2
In a large bowl, combine the flour, yeast, and salt
In another bowl, mix the melted butter, egg, vanilla extract, sugar, and milk until smooth
Pour the cream into the flour bowl and mix well
3
Distribute the dough evenly among the muffin liners and place them in the oven
Bake for 25 minutes or until golden brown
Remove from the oven and let the muffins cool to room temperature
4
Fill the bag with ice cream
To fill, place the nozzle at the top of each muffin and squeeze.
