Melt the brewer’s yeast in a bit of lukewarm water. When it has dissolved, add 200g of flour. Add some more lukewarm water and blend the dough with a fork. Add some more water until the dough is smooth, and then knead with your hands. You can use a food processor if you prefer, with a dough hook. Leave the dough to rise in a warm place for a couple of hours, and it should at least double in volume. Usually I leave the dough to rise in the oven, having just heated it up and then turned it off. The heat remains for a long time though, so make sure the dough doesn’t cook instead of rising. When the dough has risen, add the sugar and the rest of the flour. Add a pinch of salt and the flavoring of your choice. Add a bit of egg yolk and then pour in the cold melted butter. Knead the dough with a fork and then with your hands until it is smooth. Leave the dough to rise overnight. When it has risen, roll it out and cut it into strips.Then roll up the strips into a spiral shape. Put about 4 or 5 Fabbri amarenas in each pastry and fill it with custard using a piping bag to squeeze the custard into 4 places. Bake in a pre-heated oven at 170°C for 15 minutes and then dust with icing sugar.
Recipe by lucrezia75