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.
- Additional:
- – Chocolate chips.
- – Orange peels.
- – Dulce de leche pastry chef 200 g (non-obligatory).
- 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.
Full recipe ROSCAS DE REYES with baking cream and peanuts so that you can make and luxuriate in at residence
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 substances are built-in. Add the gentle butter and proceed kneading till a clean and gentle dough is generated. 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 roughly 1 hour (you possibly can place an 8 cm waist within the middle 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.
5. Pour the new milk little by little over the egg combination, stirring continuously, and return the complete preparation to a boil till it reaches a boil.
6. Taste with vanilla essence and place within the fridge till chilly.
7. Brush the thread with gold, make a zigzag on the floor with pastry cream and dulce de leche buttons.
8. Preheat the oven to 180°C (reasonable oven) and prepare dinner for roughly 20 to 25 minutes.
9. Let cool on a rack and sprinkle with powdered sugar. If you need you possibly can lower it in half and fill it with pastry cream and dulce de leche.
