• 500g of sifted flour
• 325 ml of water
• 6 g of dry yeast
• 1000g sifted flour (I needed a little more to adjust the mass)
• 75 ml of water
• 14g of dry yeast
• 500g egg
• 100g caster sugar
• unsalted butter 150g
• 30g salt
• 300g icing CREAM GOLDEN prepared according to package directions
• 300g of sifted flour
• unsalted butter 225g
• 225g caster sugar
1 – Within a container, mix the pre-baking ingredients. Cover with plastic wrap and let stand in a protected location 01h30min.
2 – Make topping by mixing flour, sugar and margarine with your fingertips, until a crumbly and book.
3 – After the rest time, in another container mix flour and dried yeast. Add sugar and salt and mix.
4 – Add water, incorporating the pre-baking, add eggs and mix. Add the butter and knead the dough until it is smooth and elastic.
5 – Cover the dough with plastic and let stand 20 minutes. Cut the dough into pieces 70g, boleie to, shortly thereafter, modele no ferradura format.
6 – Arrange the rolls on greased with margarine, about 4 cm distance between them. Let rise in lease protected until doubled in volume.
7- With the aid of a sleeve confectioners, GOLDEN CREAM apply the icing on each of the rolls and finish with the streusel. Bake at 180 ° C for about 30 minutes.