Sweet Veneziana: super soft original recipe

Guidelines

To start, melt the butter in the microwave or in a bain-marie and delegate cool. Then liquify the yeast in the warm milk. Location the entire eggs with the sugar in a bowl and beat them for a very long time with an electrical whisk till the mix is light and fluffy. Then include the now warm melted butter and blend once again. At this moment likewise include the milk and yeast mix and mix; then include the flour a number of times, sorting it through a fine-mesh screen. When the components are combined, include the salt and knead intensely. You can make the dough for this Venetian blind either by hand or with a food mill or planetary mixer. Work for a very long time till you get a smooth and uniform dough. If it is sticky, include a little flour. Forming into a ball and location it back in the bowl. Cover with stick movie and delegate increase in a warm location far from drafts till it doubles in volume. After this time, take the dough, knead it gently on the pastry board and location it in a 24 cm size mold currently buttered and floured or brushed with baking tray cleaner. Let increase once again till doubled. At the end of this 2nd leavening, brush the whole surface area with the gently beaten egg; then spray with a lot of granulated sugar. Prepare the Venetian in a preheated fixed oven at 180 ° for 45 minutes. If the surface area browns excessive, cover it with a sheet of foil for the last 10 minutes of cooking. Get rid of from the oven, let cool and spray with icing sugar.