Sweet Dough
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ScribdTranslationsSweet Dough
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ScribdTranslationsSWEET PASTE
Ingredients:
1 kg of all-purpose wheat flour
3 1/3 cups of sugar
½ cup of vegetable shortening or margarine
½ tbsp of salt
1 egg
1 tablespoon of the essence of your preference (vanilla, butter, banana, etc.)
1 tablespoon of lemon zest
Yeast:
1 ½ cup of warm milk
1 teaspoon of fresh instant yeast
1 tablespoon of sugar
SEMISWEET DOUGH
Ingredients:
1 kg of all-purpose wheat flour
1 cup of sugar 100 gr.
1st salt.
1 egg
1 tablespoon of vanilla essence
½ cup of vegetable shortening
Yeast:
2 cups of warm milk
1 ½ tablespoons of fresh instant yeast
1 cup of sugar
Preparation
Mix the yeast with the warm milk in a bowl, letting the yeast rest so that
let it soak well and fluff for 15 to 20 minutes.
In another bowl, place the sifted wheat flour along with the others.
ingredients and, lastly, add the already fermented yeast. Then proceed to
mix the ingredients until they are integrated.
Transfer the dough to the work table to continue kneading until it no longer sticks.
Take from the table or from the hands. Transfer the dough to a bowl and cover with plastic.
and a dry cloth or cover, to then proceed to give the following rubs.
Semi Sweet Dough: 4 kneaded
Sweet Dough: 6 massages
Note: This procedure is done every 5 minutes and 3 minutes at rest, to then take
the dough and divide it according to the type of bread format you are going to make.
The dough must rest, be rounded, and then shaped.
Christmas wreath
Ingredients:
200 g of raisins
200 g Strawberries
200 g dried cut fig
200 g Crushed almonds or cashews
Red and green cherries for decoration
2 servings of sweet dough
Preparation
Stretch the dough into a rectangle, cut three strips, and fill with raisins, another
one with figs and the other with strawberries. Place crushed almonds on each.
Roll each strip and tie it as a bow. Place beaten egg at one end.
It is placed in a greased bundt pan. Let it rest for 30 minutes, glaze it with
beaten egg. Bake at 300ºF or 150ºC for 30 minutes. Decoratively coat
with fondant.
Fondant
1 ½ cup of powdered sugar
½ tbsp of lemon juice
2 cups of milk or water
Preparation
Combine all the ingredients. Place it in a double boiler until the preparation is
hot.
HAM BREAD
Ingredients:
1 Kg 200 gr of smoked ham
400 g of bacon
400 g of Raisins
400 gr of stuffed olives
3 or 4 portions of semi-sweet dough
Note: cook the bacon in ½ cup of water, remove the fat and set it aside.
Preparation
Cut the dough into portions of 400 to 500 grams.
Extend each portion in rectangular shape to about 35 cm long.
Place the bacon grease, the slices of ham on the surface of the dough,
bacon, olives, and raisins.
Wrap the filling forming a cylinder of dough.
Decorate with portions of dough
Place the piece with the seam facing down and cover it with plastic.
Let it ferment for about 40 minutes on the greased tray.
Brush with an egg and grated panela. Bake in a hot oven for 25 to 30
Put in the temperature of 350ºF or 180ºC.
PANETTONE
Ingredients:
500 g of all-purpose wheat flour
2 teaspoons instant dry yeast
1 cup of sugar
2 eggs
1 cup of warm liquid milk
100 g of margarine without salt or with salt
1 tablespoon of panettone essence
Orange zest to taste
Lemon zest to taste
1 teaspoon of salt
Filling
Candied fruits
Bitter or milk chocolate drops
Raisins
Preparation
Put the wheat flour in a bowl, add the instant yeast, the eggs, the
warm liquid milk, margarine (melted for 10 minutes in the microwave), essence
from panettone, the orange zest and lemon zest, the salt, bring to the table.
Knead for 5 minutes or until achieving a homogeneous dough. Place in a bowl.
slightly greased, cover with a bag or plastic and a dry cloth. Let rest for 40
min. (turning every 5 min until completing its resting time).
After some time, bring to the table. De-gas and stretch with your hands. Place
candied fruits, bitter or milk chocolate drops, and raisins.
Roll up like a gypsy arm. Cut into pieces and knead a little so that it
incorporate the fruits until a ball of dough is obtained.
Place in a panettone cap and press down with your bent fingers.
hands to the bottom, gently. Let sit for 40 minutes or until it reaches
at the edge. Then I brushed with beaten egg.
Bake in the oven at 150ºC for 45 min. Recipe for two panettones.
