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Nueva receta de rosca!!

Leche, 180 ml // Milk, ¾ cup

Levadura seca, 10 gr + 1 cdta de azúcar // Dry yeast, 10g + 1 tsp sugar

Harina de trigo, 580 gr // All-purpose flour, 4 ½ cup

Sal, 1 pzc // Salt, 1 pinch

Azúcar, 120 gr // Sugar, ½ cup

Huevos, 2 u // Eggs, 2u

Mantequilla/Manteca, 80 gr // Butter, ½ cup

Ralladura de limón, 1 u // Lemon zest, 1u

Agua de azahar, 1 cda // Orange blossom water, 1 tbsp

Para el relleno: // For the filling:

Queso crema, 150 gr // Cream cheese, 150 g

Dulce de leche, 250 gr // Dulce de leche, 250g

En un recipiente unir la leche con la levadura y la cucharadita de azúcar. Reservar.

En otro bowl agregar la harina, la pizca de sal y -haciendo un hueco en el medio- agregar la mezcla de leche reservada, los huevos, el azúcar, la manteca derretida y la ralladura de limón, ir mezclando y añadir el agua de azahar. Mezclar bien hasta obtener una masa homogénea. Seguir amasando sobre la superficie de trabajo y bollar. Dejar levar tapada dentro de un recipiente hasta que tome al menos el doble de su tamaño. Desgasificar con las manos y volver a amasar. Para hacer la forma ideal, formar un bollo y meter el dedo en el centro, comenzar a agrandarlo hasta formar la rosca. Llevar la rosca a una bandeja para horno con papel manteca y dejar levar tapada hasta que duplique su tamaño. Pintar con huevo batido y decorar con almendras picadas, rodajitas de naranja y nueces pecan.

Llevar a horno a 180°C durante 35 minutos. El tiempo no es lineal, debes controlar la rosca.

Por otro lado, batir el dulce de leche con el queso crema hasta lograr una mezcla bien cremosa.

Cortar la rosca a la mitad y rellenar. Un verdadera delicia con un toque argentino.



In a container, combine the milk with the yeast and the teaspoon of sugar. Reserve. In another bowl, add the flour, a pinch of salt and - making a well in the middle - add the reserved milk mixture, eggs, sugar, melted butter and lemon zest, mix and add the orange blossom water. . Mix well until you obtain a homogeneous mass. Continue kneading on the work surface and ball. Let it rise, covered, in a container until it reaches at least double its size. Degas with your hands and knead again. To make the ideal shape, form a bun and put your finger in the center, begin to enlarge it until it forms the doughnut. Place the doughnut on a baking tray lined with parchment paper and let it rise, covered, until it doubles in size. Paint with beaten egg and decorate with chopped almonds, orange slices and pecan nuts. Bake at 180°C for 35 minutes. Time is not linear, you must control the thread. On the other hand, beat the dulce de leche with the cream cheese until you achieve a very creamy mixture. Cut the donut in half and fill. A true delight with an Argentine touch.

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