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honey moon bun
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Eliana Conceição
@liuconc- Ingredients
- Recipe
- Eggs1 unit(s)
- Oil1/4 cup
- Milk1/2 cup
- Boiled and mashed medium potato1 unit(s)
- Organic Dry Yeast1 tablespoon
- Sugar3 tablespoon
- Salt1/2 tablespoon
- Wheat flour500 g
- Filling: dulce de leche500 g
- Syrup: condensed milk1 can(s)
- Syrup: milk2 cup
- Syrup: packet of grated coconut2 unit(s)
- Place all the ingredients except the flour in a bowl, mix well until smooth.
- Then add the flour little by little, put your hand in the dough to knead, the dough cannot be too hard and not dry, it has to be very soft.
- Knead at least 15 minutes.
- Then put a dish towel on top of the pot and let the dough rise in a warm place (inside the oven, or you can put it in the sun).
- After the dough has doubled in size, divide the dough into small balls, put it in a greased shape with flour and let it rise until it doubles in size.
- Then just take it to bake in a preheated low oven until they bake, the secret is not to let the breads brown. Note: The ideal is that they are white on top and slightly golden on the bottom, mine went a little past the point, they became more golden.
- Spoon the filling with a spoon or place in a pastry bag.
- After stuffing, dip them in the mixture of condensed milk and milk, leave a few seconds for the dough to absorb a little.
- Finally, pass the breads in the grated coconut.
- Filling: about 500g of dulce de leche (cannot be soft)
- Syrup: 1 xc of condensed milk mixed with 2 xc of milk.. And 2 pack of grated coconut to pass the breads..
- Once baked, remove from the oven and let cool.
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