INGREDIENTS
- 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 items.
- – Butter 125 g.
- For the baking cream:
- – Milk 250 liter.
- – Orange juice 250 cc.
- – Egg 3 items.
- – Sugar 200 g.
- – Starch 50 g.
- – Flour 40 g.
- – Vanilla 1 tsp.
- – 1 orange zest.
- Further:
- – Dulce de leche confectioner c/n.
- – Impalpable sugar to sprinkle.
- – Orange marmalade.
MILK BREAD AND MIGUELITO
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 elements are built-in. Add the smooth butter and proceed kneading till you generate a easy and smooth dough. cowl properly. Let relaxation for quarter-hour.
3. Portion the dough into 45 g items and ball them. Make half spherical and the opposite half elongated.
4. Prepare them on a greased plate and canopy. Let rise till they’re very smooth.
5. Paint with gold, put baking cream on the floor of the spherical ones and bake within the oven at 180 levels till golden, about 12 minutes.
6. As soon as chilly, take the elongated ones and minimize them with scissors or a crochet knife and fill with dulce de leche.
7. Sprinkle with powdered sugar when serving.
For the baking cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch and flour, add the eggs and blend. Add the new milk and prepare dinner once more.
3. Carry to a boil for two minutes, pour right into a clear container, cowl and place within the fridge till used.
