Steps

• In a pot, gently heat the milk with the sugar and as soon as it is warm, dissolve the yeast in it.
  

  

• Then pour them into the stand mixer or continue by hand in a large bowl and add the butter or lard, the egg, all-purpose flour, salt, and vanilla powder,

  

• Knead until you get a smooth and homogeneous mixture, which might be a bit sticky. But that’s okay.

  

• Transfer the dough to a large bowl, cover with plastic wrap, and let it rise away from drafts until doubled in volume, about 1 hour

  

• In the pitcher of a blender, place the sugar, vanillin, and all-purpose flour, powder them.
  In a pot, combine the powders and, gradually, the milk, mixing with the electric whisk, then add the eggs and the yolk, and cook over low heat until the cream has thickened.

  

• Prepared the white base, transfer half of the cream into a bowl, cover with plastic wrap in contact, and let cool, first at room temperature and then in the fridge.

  

• Add the unsweetened cocoa to the remaining cream in the pot and blend with electric beaters until the cocoa is well dissolved in the white cream, forming the chocolate pastry cream.

  

• Transfer the cream to a second bowl, cover with plastic wrap in contact, and let cool first at room temperature and then in the fridge

• After the first rise, divide the risen dough into 18 pieces

  

• and form on the work surface cords 6 inches long with a diameter of about 0.4 inches,

  

• and roll them around the previously greased steel cannoli cylinders.
  Once you have wrapped them all, place them on a tray and let them rise again for about 1 hour.

  

• After the time has passed, let’s fry.

  In a high-sided non-stick pot or pan, heat plenty of oil, and as soon as it’s hot, fry the twisted pastries in the hot oil until they are golden brown.
  

  

• Drain the twisted pastries with a slotted spoon and lay them on paper towels to dry off the excess oil.

  

• When they are warm, carefully remove the steel cylinders from the pastries and let them warm.

• Now that the twisted pastries are cold, take the creams out of the fridge and place them in 2 piping bags with a 0.2 in tip, and fill the twisted pastries.
  

  

• You can make them half white and half chocolate or mixed.

  

• On a plate, place granulated sugar and roll the twisted pastries in the sugar

  

• Here they are ready, the Messinese Twisted Pastries

  

• Place the milk, fresh brewer’s yeast, and sugar in the pitcher, heat: 3 min./98°F/speed 3.
  Add the butter or lard, egg, all-purpose flour, salt, and vanilla powder, knead: Dough mode /4 min.

  

• Transfer the dough to a large bowl, cover with plastic wrap, and let rise away from drafts until doubled in volume, about 1 hour.
  In the meantime, let’s prepare the creams

  

• White pastry cream
  In the clean and dry pitcher, place the sugar, vanillin, and all-purpose flour, powder: 10 sec./speed 10. Gather on the bottom with the spatula.
  

  

• Add the milk, eggs, and yolk, cook: 7 min./194°F/speed 4. Transfer half of the cream into a bowl, cover with plastic wrap in contact, and let cool, first at room temperature and then in the fridge.

  

• Chocolate pastry cream
  Add the unsweetened cocoa to the cream left in the pitcher and blend: 30 sec./speed 4. Transfer the cream to a bowl, cover with plastic wrap in contact, and let cool first at room temperature and then in the fridge.

  

• After the first rise
  Divide the risen dough into 18 pieces and form on the work surface cords 6 inches long with a diameter of about 0.4 inches,

  

• and roll them around the previously greased steel cannoli cylinders.

  Once you have wrapped them all, place them on a tray and let them rise for about 1 hour.

  

• Let’s fry
  In a high-sided non-stick pot or pan, heat plenty of oil, and as soon as it’s hot, fry the twisted pastries in the hot oil until they are golden brown.

  

• Drain the twisted pastries with a slotted spoon and lay them on paper towels to dry off the excess oil.
  When they are warm, carefully remove the steel cylinders from the pastries and let them warm.

  

• Now that the twisted pastries are cold, take the creams out of the fridge and place them in 2 piping bags with a 0.2 in tip, and fill the twisted pastries.
  You can make them half white and half chocolate or mixed.

  

• On a plate, place granulated sugar and roll the twisted pastries in the sugar and serve.