POLACCHE AVERSANE brioche CREMA e AMARENA ricetta tipica CAMPANA

They look like brioche croissants, but they're actually POLACCHE AVERSANE, a typical dessert from the Campania region, particularly in the province of Caserta and the city of Aversa. Legend has it that the dessert was created in 1926 by a Polish nun from the Capuchin Convent in Aversa, who passed the recipe for Drożdżówki on to two young pastry chefs from Aversa. Other tales say it was a Polish princess who brought the dessert to Aversa in medieval times. The fact is, it's a delicious dessert; combining BRIOCHE DOUGH, CREAM, and BLACK CHERRIES is guaranteed to yield excellent results! It consists of a brioche-like dough filled with a generous amount of custard and black cherries in syrup, and baked. These Polacchine can be served in either a cake or as individual portions! Make them again for breakfast or as a Sunday dessert, everyone will love them! ⏱️1st Rising Step for 30 minutes 2nd Rising Step for at least 2 hours (or until doubled in size) 3rd Rising Step after shaping for about 40 minutes 🌡️ Bake in a 175°C (static) or 170°C (fan assisted) oven for about 20 minutes 📝 Ingredients for 12 pieces: 500 g plain flour 50 g milk (also lactose-free or water) 80 g sugar 2 tablespoons honey 12 g fresh yeast (4 dry) 3 whole eggs + 1 yolk 100 g butter 1 pinch salt Vanilla (or lemon) Cherry cherries in syrup Sugar granules 📝For the custard: 300 ml milk 2 eggs 40 g Sugar 25 g Cornstarch Vanilla Lemon (zest)