KNEAD& PROVE. While the dough is rising, prep the strips of paste and the guava paste and candied cherries. Form the dough into a ring shape, cover with plastic wrap, and let it rise until it's springy to the touch, about 45 min.
Ina small saucepan, scald the milk. Let cool to lukewarm. In a small bowl or cup, sprinkle the yeast over the warm water and let stand until dissolved. In a food processor, combine flour, sugar, lemon zest, salt and butter. Stir in milk, yeast mixture and 2 eggs, adding a little more flour, if necessary, to form a very soft dough.
Step11 envelope active dry yeast 1/4 cup warm water, (105°F to 115°F) 1/3 cup plus 1 tablespoon granulated sugar, divided 1/3 cup warm milk, (105°F to 115°F) 1 cup (2 sticks)
Tis the season of sweets, and baking is one of my favorite hobbies. But I live alone, so there’s no one to easily pawn homemade goods off on, which means I often end up forgoing a recipe to not be wasteful (nor overindulge myself). So micro-sized recipes are the real MVP, allowing me to get a taste of a traditional Spanish holiday recipe—for a
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rosca de reyes recipe
