Girelle Alla Crema Pasticcera E Uvetta (Custard and Raisin Rolls)




About: I'm from Italy and... And I love to cook, ride bike (and repair) and build whatever I can think of building; even if I'm not able to do it or I don't have the necessary equipment! :D

My bro, after seeing some photos of some girelle that I had prepared, asked me to prepare for him the next time we'd meet.
Since the girelle are really good, I decided to make an Instructables.
I hope you enjoy them as much as us!

Let's start!

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Step 1: Ingredients!

All You need for prepare a lot of girelle is:

For the dough:

250 g manitoba flour
250 g flour 0 or 00
75 g sugar
5 g of salt
75 g of butter
20 g of yeast
170 ml of water
170 ml of milk
Orange or lemon zest
1 egg yolk
1 teaspoon of honey

1 egg white

For the custard (Crema Pasticcera sounds better :) )

6 egg yolks
170 g sugar
40 g flour 0 or 00
Half a liter of milk
Icing sugar (? not really sure of the translation)
Lemon zest


3 tablespoons of water
2 tablespoons sugar

Step 2: Making the Dough and the Custard

Make a dough with flour, sugar, salt, egg yolk, water, milk, orange zest, honey and yeast. Once you have a smooth and homogeneous dough let rise for an hour and a half (not necessarily,  if the dough seems sufficiently leavened it’s ready for use).

While you wait for the dough rise you can prepare the custard:

Heat the milk, when boiling retire, add icing sugar (a little) and lemon zest. In another pot work long the eggs with the sugar until they are well fitted and foamy, add the flour. Put the pan on very low heat, stirring constantly, add the hot milk, a little at a time. The cream will thicken. Put it in a bowl and let cool, stirring occasionally.
Once the dough has risen you can start preparing  rolls.

Step 3: Preparation of Rolls

Roll out the dough to a thickness of half a cm (for convenience, you can also split it so as to make more small rolls instead of one giant one), sprinkle (?) with custard and cover with raisins.
Roll up the dough, then cut the rolls to a thickness of 1.5 / 2 cm.
Align spaced cakes thus obtained on the baking sheet, brush with the beaten egg white and let rise for 1 hour or so (once again don’t have to wait all this time, when there seem sufficiently leavened are ready to be fired). Bake at 180 °c until they are well browned.

Step 4: Finishing!

For polish the rolls, is prepared in a saucepan a syrup made from sugar and water and, after boiling water for a few minutes you use it to brush the freshly baked rolls.Let them cool a little bit so that the syrup dries.
But remember: if you can't keep you from eating them, are excellent eaten fresh from the oven as warm or cold!


Step 5: Post Scriptum

You can also bake this dough as you do with bread and eat it sliced!

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    11 Discussions


    6 years ago

    Tride your receipe. Was really good. Not too fatty. Half the amount of sauce would have been enough. Thanks for shareing!

    1 reply

    Reply 6 years ago

    Gladyou liked it. Half of the custard? Oh no! :D


    6 years ago on Introduction

    Che belle queste girelle!!! Non ho mai provato a farle con la crema pasticcera arrotolata dentro, bellissima idea! :)

    4 replies

    Reply 6 years ago on Introduction

    grazie, con la crema pasticcera dentro sono veramente buone e in più la crema le fa rimanere più morbide.


    Reply 6 years ago on Introduction

    Mi ricordano le Danish pastries che mangiavo quando abitavo a Londra.
    Le proverò sicuramente! :)


    Reply 6 years ago on Introduction

    Danish pastries? è passato troppo tempo dall'ultima volta che ne ho vista una... Magari sono la stessa cosa! Se non ricordo male però le danish pastries sono molto + larghe e un pò croccanti all'esterno. Questo impasto invece ricorda più il panbrioche.