Rosca rellena con dulce de leche

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer similar texture and flavor, while sunflower seeds are often cheaper.

In a bowl, combine 50 ml of warm milk, 3 g of yeast, and 10 g of honey; mix and let sit for about 30 minutes.

In another bowl, mix 200 g of flour, 50 g of sugar, and 1 teaspoon of salt.

Add the zest of 2 lemons to the dry ingredients and mix well.

Make a well in the center of the dry mixture and add 40 ml of milk, 8 g of dry yeast, 1 egg, and 1 teaspoon of vanilla extract; incorporate the previously prepared yeast mixture.

Knead the dough, adding 50 g of softened butter until smooth and homogenous; place in a greased bowl, cover, and let rise until doubled in size, about 1.5 hours.

Once risen, roll the dough out into a rectangle and spread 200 g of dulce de leche evenly over it, leaving edges clear.

Roll the dough tightly into a log, pinching the seams to seal, and shape it into a ring; place on a baking sheet lined with parchment paper.

Cover and let rise until doubled in size again, timing depends on kitchen temperature and humidity.

Brush the top with egg white and bake in a preheated oven at 170°C for 20-22 minutes until golden brown.

Let cool before preparing the pastry cream; in a bowl, mix 4 egg yolks, 70 g of sugar, 20 g of cornstarch, and 20 g of flour until well combined.

Heat 270 ml of milk in a saucepan until boiling, then pour over the egg mixture while whisking vigorously.

Return the mixture to the saucepan, filtering it to remove any lumps, and cook over low heat until thickened, stirring constantly.

Once thickened, remove from heat, add 1 teaspoon of vanilla extract, and let cool to room temperature before refrigerating if desired.

Once the rosca is cool, pipe the pastry cream around the edge and top with a maraschino cherry for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens