This spanish or south american christmas bread , called rosca de navidena .It is a cream sandwiched fruity yeast bread or cake .It is normally made to celebrate ephipany .But this is the recipe to make christmas rosca. Remember to find a empty can to keep in the middle of it to keep the ring shape .
Quantity: 2 medium breads
baking time ; 20 - 30 minutes
INGREDIENTS
starter
20 grams of fresh yeast
1 tablespoon of sugar
2 tablespoons of flour
½ cup of warm water
Dough
1 cup of whole wheat flour (120 grams)
½ cup of corn flour
3 cups of plain flour (360 grams)
½ cup of brown sugar (110 grams)
2 eggs
120 grams of butter
½ cup of milk For finish the dough
pastry cream
3 eggs
1 cup of sugar (200 grams)
1 cup of flour (120 grams)
2 and ½ cups of milk
1 tablespoon of vanilla essence
50 grams of soft shortening (butter)
1 cup of chopped almonds (100 grams)
To decorate
Icing sugar
Almonds
Cherries in syrup
PREPARATION
Starter
Put the yeast in a large cup and add the sugar and flour.
Add the warm water and mix until a cream is formed.
Cover the container and leave it until it foams bubbles for approximately 10 minutes in a warm place.
In a bowl, put the whole wheat flour, corn flour, flour, brown or brown sugar and mix all these ingredients.
Add the butter by mashing it with a fork and then rubbing it between your hands until it is integrated.
Add half a cup of milk with the eggs incorporated and mixed.
Finally add the starter dough.
Stir first and then finish kneading with your hands until the dough falls out of the bowl.
Turn it over on the lightly floured counter and knead it until it has a smooth texture, and is not sticky.
Form a bun and place it in a floured container where the dough is loose and can rise quietly. Cover the container with plastic wrap and leave it in a warm place until it doubles in volume. Or put it in the microwave for 2 or 3 minutes on 10% power to speed up the rising process and then let it sit until it doubles in size.
Custard cream
Put the eggs, sugar and flour in a saucepan, mixing well.
Slowly pour the milk to the boil while stirring to dissolve the flour well. Bring to the fire always stirring until it thickens and boils.
Leave two more minutes for the flour to cook and not have the flavor of it.
Remove and add the butter, stirring vigorously, then the vanilla.
Cool it in a container with ice water, stirring every so often so that it does not form web on its surface.
Assembling the bread
Once the dough has risen, turn it over on the slightly floured counter, work it a little with your hands to degas it and divide it into two equal parts.
Stretch one of the parts with the help of a stick, giving it a rectangular shape.
The thickness of the dough should not be too thin about 3 or 4mm.
Spread the cream over the entire surface but leaving 2cms from the edges .
Add the almonds.
Fold the edges, roll and form the thread by folding and joining both ends.
An empty can of any canned product is placed in the middle so that the dough does not join when it is raised and the characteristic circle of the bread is well marked.
Arrange them in two 24cm diameter circular molds previously brushed with butter.
Cover them with a cloth and let them rise approx. 15 minutes.
Cooking
Paint them with beaten egg.
Cook them in a low oven of 165º for 10 minutes and then gradually increase the temperature until reaching 190º and finish their cooking.
Remove and let cool slightly before removing from the mold.
Once cold, finish decorating them with almonds and powdered sugar
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