INGREDIENTS
- Earlier ferment:
- -Harina 0000 100gr.
- -Milk 75gr.
- -Contemporary yeast 15gr.
- Last time:
- – Harina 0000 400gr.
- -Sugar 100gr.
- -Contemporary yeast 15gr.
- -Sal 6gr.
- -Honey 5gr.
- -Mashed potatoes 100gr.
- -Huevos 110gr.
- -Leche 50gr.
- -100g butter.
- Stuffed:
- -Semi-sweet chocolate coating 100g.
- -Candied orange peel 100gr.
- Icing ornament for the cross:
- -Harina 0000 100 gr.
- -Impalpable sugar 20 gr.
- -Baking powder 2 gr.
- -Water 70 gr.
- Syrup:
- -Sugar 300 gr.
- -Water 300 gr.
- -Orange peel.
- -Vanilla bean 1 u.
Time:
1.Earlier ferment:
Mix all of the substances and let it ferment at double the quantity.
2.Place all of the substances in a bowl, add the earlier ferment and at last add the butter. Knead till you obtain a really elastic dough, let it ferment till it doubles in quantity. Add the filling and let it relaxation.
3.Reduce and roll items of roughly 100 grams. Stretch on buttered trays, not too tight in order that once they rise they’re barely touching, to carry the crosses so they don’t fall onto the tray.
Rise to double quantity.
4.When the buns are going to be baked, make the cross on prime with the icing as cords, in rows and columns, slowly to depart the cords even, accompanying the form of the bun with motion.
Bake at 180º C till golden, once they come out, bathe them with the syrup at room temperature.
5.For ice cream:
Combine all of the substances and go away within the sleeve for twenty-four hours, use.
6.For the syrup:
Place all of the substances in a saucepan and cook dinner for five minutes, cool and use.
ENJOY NOW!.
