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March Daring Bakers: Pan Dulce Café

March Daring Bakers: Pan Dulce Café

The challenge this month was a bun for coffee. ;-) To be more specific a sweet brioche dough filled meringue, nuts, chocolate and sugar, wrapped in a spiral and curved to form a roulade, then baked, of course .
I liked to redo something fresh yeast, and I have to say that the photos that appeared in the forum of the Daring Bakers also had a delicious pint :-)

is a fairly simple recipe to make, without complicated procedures. But it does have a few curious steps, first you have to make the dough and let it grow for the first time. After the meringue is done, extending this, with your favorite filling on the dough with a rolling pin previously issued. Then rolls up like a roly-poly, and placed on a baking sheet to form a roulade (and this is not easy, especially if you spend getting stuffed, like I did ;-)) and then allowed to grow again .
The result is really delicious, and if you eat it still warm ... Mmmm!
Of course, the bread dries out quickly the next day is still rather rich, but one day later it is a bit dry, so it is best to demolish the whole family directory (and if necessary, with all the neighbors on the street ;-).

I used two different fillings: first, who gave the challenge: cinnamon, chocolate, brown sugar cane integral chopped nuts (delicious!). The other bread I made with a filling of sugar (same type), lots of cinnamon, dried cranberries and diced apple, and was riquííííííísimo

:-) And here I put the recipe below :-)
Blog
checking lines: The March 2011 WAS Daring Baker's Challenge hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie Challenge The Daring Bakers to bake a yeasted
Coffee Meringue Cake.

The dough for fresh bread (for 2 pastries)
600 g flour 55 g

sugar 5 g salt
7 g of yeast for bread
180 ml of whole milk
60 ml of water
135 g butter 2 large eggs
(L) at room temperature


In a large bowl mix 230 g of flour, sugar, salt and yeast.
In a saucepan mix milk, water and butter and heat over medium heat just until the butter has melted.
With mixer at low speed incorporated the warm liquid to flour and yeast mixture until well blended.
then increase the mixer speed to medium strength and beat 2 minutes. Add eggs and beat two minutes. With a wooden spoon, add, stir the flour needed to form a good ground that is not crumbling.
We pour the mass on a floured surface and knead 8 to 10 minutes, until a nice dough, soft soft and elastic, keeping always floured surface and add the flour we need.
Place dough in a bowl well greased (I use olive oil), and cover it with plastic wrap and a warm damp cloth, and let it grow to double its size (45 - 60 minutes). The time required depends on the yeast used.

Filling
Merengue:
3 large egg whites (L)
1 / 4 teaspoon salt in
1 / 2 teaspoon vanilla 110 g
white sugar

In a very clean bowl, preferably plastic or metal (for the whites to adhere to the walls, because the glass slide), beat the egg whites with the salt, first at low speed for 30 seconds, then up the following maximum speed and beat until whites are mounted, being white and opaque. Add vanilla, then sugar, teaspoon in tablespoon, stirring constantly, until it is a very consistent merengue, glossy and peaks form.


Fill (to taste)
110 g of nuts
brown sugar 2 tablespoons cinnamon

170 g of black chocolate into small pieces
Note: this is for 2 stuffed pastries!






In a small bowl, mix the cinnamon and sugar for filling. Now you can add nuts, but it is easier then scatter over the remaining filling

prepare the dough and extend the top part:

prepare 2 sheets baking paper slightly overlapping covering a baking sheet. We
dough, knead lightly and divide into two parts.
On floured surface, extend one of the pieces of dough (keep the other wrapped in cling film). Must form a rectangle about 50 x 25 cm. We extend half the meringue over the dough rectangle, leaving about 3 or 4 cm free on each side.
Spread half the filling over meringue chosen (eg. Half the sugar with cinnamon and half the chopped nuts with half of chocolate).

Now roll the dough as an arm gypsy, from the long side. Pinch the end to leave the union sealed. And we get the "arm" gently until the tray with baking paper, where we put him with the "scar" down. After the ends bent to form a roulade, tucking one end into the other, and "pinching" to seal it.

With kitchen scissors or sharp knife (with scissors but it is easier), make cuts on the outside, at intervals of 2 to 5 cm. Can be made as mild or deep as you want, but cut without fear :-).
repeat the process with the other half of the ingredients (as I have mentioned, I used a different fill for the second half.)






roscones Covers both with plastic wrap and let rise again (again from 45 to 60 minutes).
Preheat oven to 180 ° C.
roscones Spread the top with beaten egg or milk. Bake for 25 to 30 minutes, until they have grown even more and have a golden color. The dough should sound hollow when you hit it with your fingers. And the result the chocolate is this :-)

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And the other bread with apple, cinnamon and cranberries.

The last picture is sliced \u200b\u200bbread with chocolate filling.
:-) I hope you enjoy your meal!