vegetarianActivate the yeast
Pour the milk for the dough into a small bowl and warm it gently until it feels just lukewarm, never hotter than 38° C. Crumble in the fresh yeast and stir until dissolved. If you are using dry yeast instead, either stir it into the flour in the next step or dissolve it here according to the package directions.
Mix the dough
In a large bowl, combine the Wheat Flour Type 00, a pinch of salt, and the sugar for the dough. Pour in the yeast mixture and mix until you have a shaggy mass. Add the egg yolks and keep mixing until the dough comes together into one cohesive piece.
Knead in butter
Add the soft butter a little at a time, kneading well after each addition so the dough can absorb it gradually instead of turning greasy. Keep kneading by hand or with a mixer until the dough is smooth, elastic, and slightly glossy, about 8–12 minutes. It should feel soft and rich, but still hold its shape.
Rest the dough
Give the dough a few stretch-and-folds right in the bowl to build strength, then shape it into a tight ball. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for about 60 minutes, until slightly puffy and relaxed.
Cook the filling
While the dough rests, make the vanilla filling. In a saucepan, whisk together the remaining milk, more sugar, the cornstarch, more egg yolks, and the vanilla extract until completely smooth. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like cream. Take it off the heat, stir in a small knob of butter until melted and glossy, then press plastic wrap directly onto the surface so it does not form a skin. Let it cool to room temperature before using.
Roll the dough
Turn the rested dough out onto a lightly floured work surface and roll it into a neat rectangle about 7 mm thick. Try to keep the edges as straight as you can so the sticks bake evenly and look tidy.
Fill and fold
Spread the cooled vanilla filling in a long strip across the lower third of the rectangle, leaving a small border around the edges so it does not squeeze out. Fold the top two-thirds of the dough down over the filling to enclose it in a layered strip, pressing lightly so the dough adheres without forcing the filling out.
Cut and twist
Using a sharp knife or bench scraper, cut the folded dough into 10 even strips. Pick up each strip by the ends and twist it gently several times to make a spiral stick. Arrange the twisted sticks on a parchment-lined baking sheet, leaving space between them for the final rise.
Proof the sticks
Cover the shaped sticks loosely with a towel or lightly greased plastic wrap and let them rise at room temperature for about 60 minutes. They should look noticeably puffed and airy before they go into the oven.
Heat the oven
Toward the end of the proof, preheat the oven to 180° C with top and bottom heat. If you want a little extra lift and shine, place a small pan in the oven for steam or be ready to carefully add a bit of water at the start of baking.
Brush and bake
Stir the reserved egg yolks with a small splash of milk to make a smooth egg-milk wash, then gently brush the tops of the risen sticks without pressing down on them. Bake for 15–20 minutes, adding steam at the start if using, until the sticks are deeply golden and baked through.
Butter and cool
As soon as the sticks come out of the oven, brush them generously with melted butter for a soft sheen and extra richness. Let them cool slightly on a rack before serving so the filling can settle a bit and the crumb stays fluffy.
