INGREDIENTS
- Time:
- – Flour 500 g.
- – Sugar 100 g.
- – Milk 120 cc.
- – Honey 1 tbsp.
- – Contemporary yeast 30 g.
- – Lemon zest 1 unit.
- – Eggs 2 models.
- – Vanilla essence.
- – Butter 125 g.
- Armed:
- – Dulce de leche pastry chef 250 g.
- – Peeled peanuts 200 g.
- – Impalpable sugar 100 g.
- Ending:
- – Egg 1 unit.
- – Milk 1 tbsp.
- – Salt 1 pinch.
- – Sugar 1 pinch.
MILK BREAD WITH DULCE DE LECHE AND PEANUTS, spectacular!
PROCEDURE:
1. For the dough, place 200 grams of flour, sugar, heat milk, honey and shelled yeast in a bowl and blend effectively. Cowl. Let rise in a heat atmosphere for 20 minutes.
2. Place the remaining flour in a big bowl and add the earlier sponge, the
lemon zest, eggs and vanilla extract.
Knead till all of the substances are built-in. Add the delicate butter (ointment) and proceed kneading till you get hold of a clean and delicate dough.
3. Cowl effectively and reserve within the fridge.
4. As soon as the dough has cooled, calmly sprinkle the counter with flour and roll out the dough. Form it right into a 30 x 15 cm rectangle.
5. Place the dulce de leche in a pastry bag and make a line within the middle of the dough rectangle, backward and forward.
6. To brown, calmly beat the egg with the milk, sugar and salt in a small bowl. Brush one of many sides of the dough and fold it in order that it closes like a ebook.
7. Apply strain together with your fingers all through the joint. Brush the floor with the gold and canopy with the mani.
8. Let rise (dot) for 20 minutes.
9. Preheat the oven to 180°C and cook dinner the milk bread on a baking sheet for roughly 20-25 minutes.
10. Take away it from the oven. Let it cool on a rack and sprinkle it with powdered sugar.
