INGREDIENTS
- For two small threads.
- For the mass:
- – Flour 0000 500 g.
- – Sugar 100 g.
- -Zest of 1 lemon.
- – Milk 120 cc.
- – Honey 1 tbsp.
- – Contemporary yeast 30 g.
- – Vanilla essence 1 cdita.
- – Eggs 2 models.
- – Butter 125 g.
- For the baking cream:
- – Milk 1/2 L.
- – Egg 3 models.
- – Sugar 200 g.
- – Starch 50 g.
- – Flour 40 g.
- – Vanilla 1 tsp.
- For the almond cream:
- – Delicate Butter 100 g.
- – Impalpable sugar 100 g.
- – Almond powder 100 g.
- – Cornstarch 20 g.
- – Egg 1 unit.
- For meeting:
- – Dulce de leche pastry chef 200 g.
- For the gilding:
- – Egg 1 unit.
- – Milk 1 tbsp.
- – Sugar 1 pinch.
- – Salt 1 pinch.
- For meeting:
- – Peeled unroasted peanuts 200 g.
- – Impalpable sugar to sprinkle 100 g.
- Braided thread:
- – Complete almonds and walnuts 150 g.
- – Cinnamon powder.
- – Impalpable sugar to sprinkle.
EASTER ROSCAS with baking cream, almond cream, dulce de leche, gold and braided roscas! All the ideas and secrets and techniques on this spectacular recipe .
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 clean and gentle dough. Divide into two buns and canopy tightly. Let relaxation for quarter-hour.
3. As soon as the dough is relaxed, kind a hoop with every one and place them on a baking tray. Cowl and let rise in a heat place for about 1 hour. (You possibly can place an 8 cm waistband within the heart in order that it doesn’t shut)
4. For the baking cream, deliver 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 always, and return with all of the preparation.
Prepare dinner till boiling once more.
5. Taste with vanilla essence and place within the fridge till chilly.
6. Brush the thread with gold, make a zigzag on the floor with pastry cream and dulce de leche buttons.
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 powdered sugar. If you’d like you may minimize it in half and fill it with pastry cream and dulce de leche.
For the almond cream:
1. Place the gentle butter in a bowl together with the sugar. beat till white.
2. Add the egg and taste. Proceed beating till you get a homogeneous cream.
3. Add the almond powder and blend once more.
4. Reserve within the fridge till prepared to make use of.
Braided thread:
1. Stretch the dough right into a rectangle measuring roughly 40 x 30 cm.
2. Unfold the almond cream, leaving a clear edge to shut it.
3. Sprinkle the nuts and taste with cinnamon powder.
4. Roll, minimize and twist. Let it ferment till its quantity will increase by 50%.
5. Bake at 160°C till golden brown, roughly half-hour. Let cool on rack.
6. As soon as chilly, minimize it within the center with a serrated knife, with out reaching the middle, and fill with pastry cream (elective).
7. Sprinkle with powdered sugar.
