Name: Christmas thread
Prep time: 45 min
Total time: 45 min
Yield: 6 Porções
Ingredients: 100 g 100 g of bread yeast; 1 cup One cup of brown sugar; 1 coffee spoon A teaspoon of salt; 8 tablespoon Tablespoons of oil; 1 unit(s) 1 egg; 3 unit(s) 3 gems; 4 cup 4 cups of cornstarch; 500 g Filling: fresh ricotta 500 grams; 100 g 100 grams of seedless raisins; 1 cup One cup of brown sugar; 1 tablespoon One tablespoon of vanilla; 1/2 cup Half a cup of candied fruit

Brazil

100 g of bread yeast

One cup of brown sugar

A teaspoon of salt

Tablespoons of oil

1 egg

3 gems

4 cups of cornstarch

Filling: fresh ricotta 500 grams

100 grams of seedless raisins

One tablespoon of vanilla

Half a cup of candied fruit

Christmas thread

Preparo da massa: desmanche o fermento numa xícara de água morna e junte os demais ingredientes se o açúcar mascavo estiver encaroçado deve ser peneirar ou bater no liquidificador com água fermento e ovos sove bem até formar bolhas e soltar das mãos cubra com um pano e deixe descansar em um lugar seco durante uma hora.  Misture bem os ingredientes do recheio Abra a massa com um rolo e corte em 3 partes iguais espalhe o recheio em cada uma delas e enrole como rocambole faça as tranças mudando e a rosca Leve ao forno com temperatura média no mar cadeira grande untada por 45 minutos

Preparation of the dough: break up the yeast in a cup of warm water and add the other ingredients if the brown sugar is lumpy, sieve or beat in a blender with yeast water and eggs, knead well until bubbles form and release from your hands, cover with a cloth and leave rest in a dry place for an hour. Mix the stuffing ingredients well Open the dough with a rolling pin and cut it into 3 equal parts spread the stuffing on each of them and roll up like a rocambole make the braids changing and the screw Take it to the oven at medium temperature in the sea large greased chair for 45 minutes

Christmas thread

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