Saludos mis amigos, colegas , amantes del buen comer, hoy les traigo esta receta en honor al Día de Reyes, celebrado en el mundo el día de hoy, esta receta es algo distinta a la acostumbrada,por eso le llamo rosca festiva, es a base de cobertura algo dulce pero su relleno es salado,es de jamón, queso, pasas, frutas confitadas, su sabor es interesantemente delicioso, les cuento la preparación.
Greetings my friends, colleagues, lovers of good food, today I bring you this recipe in honor of Three Kings Day, celebrated in the world today, this recipe is somewhat different from the usual, language that's why I call it festive donut, is based on something sweet topping but its filling is salty, is ham, cheese, raisins, candied fruit, its flavor is interestingly delicious, I tell you the preparation.
Ingredientes:
Para la masa
• 500 gr Harina 000
• 5 gr Levadura seca
• 50 gr azúcar
• 1 huevo
• 1 Taza de leche tibia
• 1 cucharada vainilla
• 1 cucharada esencia de mantequilla
• 1 cucharadita de sal
Para el relleno
• 200 gr jamón
• 200 gr queso
• Pasas y frutas al gusto
.
Ingredients:
For the dough
- 500 gr Flour 000
- 5 gr dry yeast
- 50 gr sugar
- 1 egg
- 1 cup warm milk
- 1 tablespoon vanilla
- 1 tablespoon butter essence
- 1 teaspoon salt
For the filling
- 200 gr ham
- 200 gr cheese
- Raisins and fruit to taste
.
)
En un bol hacemos especie de volcan con la harina, donde en el centro se comienzan a agregar los ingredientes.
Pimero la levadura, luego el azúcar, la sal por fuera y en el centro el resto de los ingredientes líquidos.
Todo a temperatura ambiente, nada puede estar frío.
In a bowl we make a kind of volcano with the flour, where in the center begin to add the ingredients.
First the yeast, then the sugar, the salt on the outside and in the center the rest of the liquid ingredients.
Everything at room temperature, nothing can be cold.
Luego de integrar bien los ingredientes, se amasa con paciencia sin aplicar más harina.
Amasar hasta obtener una masa suave y lisa.
- After integrating the ingredients well, knead patiently without applying more flour.
- Knead until a soft and smooth dough is obtained.
- La masa se lleva a reposo por al menos 30 minutos, en un amplio y cálido espacio .
- Luego del reposo se divide en 2 partes y se arman.
- The dough is left to rest for at least 30 minutes in a large, warm space.
- After resting, it is divided into 2 parts and assembled.
- Cada parte se estira para armar un rollo, al estirar se coloca con brocha margarina, se agregan pasas , jamón , queso y se cierra el rollo.
- Each part is stretched to form a roll. When stretched, margarine is brushed on, raisins, ham and cheese are added and the roll is closed.
Lo mismo se hace con la otra parte de la masa, es decir se arman dos rollos iguales.
Luego se redondean y se pegan de punta a punta para formar el circulo que dará vida a nuestra rosca.
Se lleva a bandeja engrasada a reposar por 1:30 minutos.
The same is done with the other part of the dough, that is to say, two equal rolls are made.
Then they are rounded and glued end to end to form the circle that will give life to our doughnut.
It is taken to a greased tray to rest for 1:30 minutes.
Se hacen pequeñas aberturas a la rosca antes de llevar a reposo.
Se le colocan pasas y frutas por arriba si es de gusto del cocinero
como decoración pueden agregar lo que tengan de frutas si gustan.
Small openings are made in the doughnut before it is left to rest.
Place raisins and fruits on top if it is to the cook's taste.
as decoration you can add whatever fruit you have if you like.
Pasado el tiempo de reposo, cuando haya duplicado de tamaño la rosca , le agregamos clara de huevo y la llevamos al horno 180º por 30 minutos, o hasta dorar.
15 minutos despues de estar en el horno se saca y se le aplica caramelo líquido y se vuelve a meter, esta es un técnica para que doren con brillo el tipo de pan dulce.
After the resting time, when the doughnut has doubled in size, add egg white and take it to the oven at 180º for 30 minutes, or until golden brown.
15 minutes after being in the oven, take it out and apply liquid caramel and put it back in, this is a technique to brown with shine the type of sweet bread.
Al dorar ya tenemos lista nuestra rosca, fácil, rápida, deliciosa y tradicional.
Gracias por visitar mi post, hasta un próximo encuentro.
When browned we have our donut ready, easy, fast, delicious and traditional.
Thanks for visiting my post, see you next time.
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Se ve delicioso 🤤🤤🤤 deseo probarla
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