Here is the recipe for Mother Yeast's Bites of Happiness.
The mother yeast bakeries Some time ago they earned a place in the breakfast of the people of Madrid. Its ecological and sustainable raw materials have given them a defined fame especially for craft production . As in all your pastries, at Christmas they also gave a twist to the Roscón de Reyes : Reduced its size to an individual format to enjoy it anywhere and anytime. The result? Roscón bites or rosconcitos that will make those with a sweet tooth lose their heads.
These bites of happiness are stuffed, as tradition dictates, of cream, but there are also those of truffle. Its size corresponds to the central hole of the usual Roscón, perfect for one person . They can already be purchased in any of their establishments (for those who are impatient and do not arrive on the expected day), and they are so beautiful that sometimes it is a shame to eat them. On this occasion, Yeast mother Natural Bakery has also wanted to share its special recipe , that's why we've become little cooks in recent months. Let's do it!
Cream, truffle, almonds, candied fruit...
Ingredients:
- 450g of flour
- 100g sugar
- 25 g of invert sugar
- 45g almond flour
- 60g of milk
- 2 eggs
- 12 ml of rum
- 8g of salt
- 60 g of orange or lemon paste (it is made by crushing the fruit)
- 80g of butter
- 20 g dry yeast
This is the recipe for Roscón snacks, but it could be the recipe for happiness.
Preparation:
1.It is done a first kneading , lasting approximately 20 minutes, with all the ingredients, except butter, yeast and sugar.
2.Add the sugar to the dough, then the yeast and then, little by little, the butter in small pieces. The dough is generally quite hard until we add the butter. The entire kneading process should take about 30 minutes..
3.Put the dough in a large bowl, make a fold, Cover with a kitchen towel and let it rest. for about an hour.
4.When the yeast process has already been activated, we break it into pieces of about 60 g, We shape them into a ball and let them ferment on a baking tray and near a heat source until they double in size (approximately 180 minutes).
5.Paint with beaten egg and they are decorated with the candied fruit bite, the almond and the sugar.
6. Bake for approximately 20 minutes at 180ºC with the fan (because we want it to make a crust), and they are removed. Once outside, the oven tray is given a small blow so that they do not go down (it is called scaring) and that's it.
7.To fill them, wait for them to cool down and cut them in half . They can be filled with cream, truffle, cream...