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Mafe

Mafe Jaramillo
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Recipe of Rolled rolls
Recipe

Rolled rolls

45 mins
Low
14
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You can give them the preferred shape, although the assorted shapes look very good in a basket.
Learn more about Mafe Jaramillo

Ingredients

16 portions
  • 150 milliliters milk
  • 60 grams unsalted butter, in cubes, and some extra to grease
  • 2 tablespoons sugar
  • 3 teaspoons dry yeast
  • 2 eggs
  • 2 teaspoons salt
  • 500 grams flour, of strength for white bread, and something extra to sprinkle
  • poppy seeds, to spray (optional)
  • 1 egg yolk, to grease

Preparation

Boil the milk. Put 4 tablespoons in a small bowl and wait until they are warm.
Add the butter and the sugar to the milk in the pan to melt. Let warm.
Sprinkle the yeast over 4 tablespoons of milk to dissolve. Stir once.
Beat the eggs in a bowl. Add the sweetened milk, salt and dissolved yeast.
Add the flour little by little, until it forms a soft and somewhat sticky ball of dough.
Knead on a floured surface for 5 minutes, until the dough is smooth and elastic.
Put it in an oil bowl. Cover with plastic and let it grow in a warm place for 1-1 / 2 hours.
Grease with two baking trays. Strike the dough on a floured surface.
Divide the dough into two and make two cylinders. Cut each one into 8 equal portions.
To make the balls, roll the dough between your hands, in circular motions.
For a knot, make a rope, give it an 8 and bend the ends inside the holes.
For a snail, make a long rope and wind a spiral. Pass the end down.
Arrange the loaves on the trays. Cover with a cloth and leave for 30 minutes in a warm place.
Preheat the oven to 425ºF (220ºC). Beat the yolk of an egg with 1 tablespoon of water.
Brush the loaves with the glaze and sprinkle with poppy seeds.
Bake 15 to 18 minutes until golden brown. Serve hot.

TIPS

It can be frozen at the stage of shaping, return to room temperature, glaze and bake.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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