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When I started after the morning coffee I did not know what it would have been at the end so I went on adding to my sourdough rinfresco the above mentioned ingredients till I obtained a soft elastic kneadable sweet bread dough ............

Ingredients
sourdogh
00 flour - manitoba flour 50/50
lukewarm mlk
2 eggs (of these I\'m sure)
salt
sugar
vanilla sugar
butter

Method
I let it rise in the usual greek yogurth bucket and after lunch it was time to give it a finished sense. My hands decided It had to be transformed into biroches. I roll pinned the dough, divided into stripes, signed the triangles with the little wheel I use to cut crostoli and then filled some with peach marmellata and left the others just plain.
I had no great expectatives putting them on the table at the end of supper ........... but as it often happens they had great success being called \"very (very? very!) rustic little brioches\"