Ingredientes
Farinha500 grams- Eggs2 pieces
Leite em pó100 grams
Leite líquido200 ml
Fermento seco1 tablespoon
Sal2 teaspoons
Manteiga100 grams
Sementes de Funcho1 tablespoon
Água de rosa2 tablespoons
Gema de ovo1 piece
Cúrcuma2 teaspoons- Mahleb1 teaspoon
Passos
- 1
Activate the yeast in 1/2 cup of warm milk.
5 minutosUtensílios necessários:
Tigela de mistura - 2
Whisk the eggs with the condensed milk. Then add the yeast to the mixture. Add the flour and mix, then add the milk. The mixture will be very sticky and wet. Stir the mixture for 15 minutes or until it stretches to the sides of the bowl. Add the rose water.
15 minutosUtensílios necessários:Tigela de mistura - 3
Add the butter in small pieces until absorbed by the mixture. Set the dough aside to rest, covered in a warm place, until it doubles in size.
10 minutos - 4
Deflate the dough and cut it into small circles. Cover and let them puff up. Roll the circles into ropes, braid them, and twist to form a snake shape. Brush the whisked egg yolk on top and sprinkle chopped pistachios on the rolls.
10 minutos - 5
Bake in an oven at 180 degrees Celsius for 15 minutes or until golden and dry. Cool and serve.
15 minutosUtensílios necessários:
Forno
Fatos nutricionais
Farinhapor 100gLeite em pópor 100gLeite líquidopor 100gFermento secopor 100gSalpor 100gManteigapor 100gSementes de Funchopor 100gÁgua de rosapor 100gGema de ovopor 100gCúrcumapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.