INGREDIENTS
- For the mass:
- – Flour 0000 500 g.
- – Sugar 100 g.
- – Salt 1 pinch.
- – Milk 120 cc.
- – Honey 1 tbsp.
- – Recent yeast 30 g.
- – Vanilla essence 1 cdita.
- – Eggs 2.
- – Butter 100 g.
- -Zest of 1/2 lemon
- For the pastry cream:
- – Leche 500cc.
- – Egg 3 items.
- – Sugar 125 g.
- – Starch 40 g.
- – Flour 40 g.
- – Vanilla 1 tsp.
PROCEDURE:
1. Place the flour with the sugar in a bowl. Add the shelled yeast, combine, and add the lemon zest, eggs, milk, honey and vanilla essence.
2. Knead till all of the components are built-in. Add the gentle butter and proceed kneading till you generate a easy and gentle dough. Divide into two buns and canopy tightly. Let relaxation for quarter-hour.
3. As soon as the dough is relaxed, type a hoop with each and place them on a baking tray. Cowl and let rise in a heat place for about 1 hour.
4. For the pastry cream, convey the milk with half the sugar to a boil in a saucepan. In one other bowl, combine the remaining sugar with the flour, starch and eggs. Pour the new milk little by little over the egg combination, stirring continuously, and return all the combination to cooking till it reaches a boil once more.
5. Taste with vanilla essence and place within the fridge till chilly.
6. Brush the donut with gold, fill the floor with pastry cream and adorn with cherries and figs in syrup.
7. Preheat the oven to 180°C (average oven) and cook dinner for about 20 to 25 minutes.
8. Let cool on a rack and sprinkle with sugar.
