Time: 1 ora
Difficulty: Facile

Ingredients For the yeast
75 g Special Baked cakes Molino della Giovanna
75 g of water
5 g fresh yeast
To make the dough
250 g Special yeast cake Molino della Giovanna
150 g lactose-free milk
150 g of yeast
18 g of fresh yeast
80 g of granulated sugar
4 yolks of egg
1 whole egg whole egg
50 g sunflower oil (or lard)
a pinch of salt up
grated peel of a lemon
the pulp of a bourbon vanilla berry
fine rice flour for the gluten-free dusting
Gluten-free powdered sugar for dusting

Procedure
STEP 1, the yeast: in a bowl pour the mix, add the yeast in the water and mix well, knead by hand directly in the bowl.
The dough will be smooth and creamy, let rise in a bowl covered with film for 40 minutes at room temperature.
Pour the mix into a bowl, the baking powder and mix in one with one hand, melt the milk with the yeast, the sugar and add to the base of the mix, little by little; mix well, then add the olive oil and eggs and continue to work until it is completely amalgamated.
Add to finish the lemon zest, a pinch of salt and the seeds contained inside the vanilla pod (to take them it will be enough to carve it with the tip of a knife, in the direction of the length and extract them). Work well, until you get a homogeneous mixture, then form a ball with it helping you, if necessary, with very fine rice flour.
Place to rest in the fridge for about 1 hour covering the dough with some film.
After the rest time, take the dough back from the fridge and roll it out with the rolling pin on the lightly floured top up to the thickness of 3 mm, create triangles with a wheel, with a base of 3 cm and a height of 4.
Brush the triangles with some egg, roll them up and place them on a baking sheet lined with baking paper, let them all rise for at least 45 minutes at room temperature.
Preheat the oven to 180°, put the pan in the oven to cook for about 20 minutes taking care to check from time to time.
At the end of cooking, remove the baking pan from the oven and let it cool to room temperature before serving, sprinkle with icing sugar.