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Rosca de Pascua Rellena de Crema Chantilly
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Prep60min
Total12hr0min
Ingredientes16
Porciones12
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Pilar Hernández
Ya sea para el desayuno de Pascua o para la tarde con un café o té, la rosca de Pascua es una deliciosa tradición. Esta receta es sencilla sin mucho amasado, pero debes respetar los tiempos de leudado y descanso para obtener la textura correcta.
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Ingredientes
Pre-ferment:
1
sobre (1/4 oz) de levadura de acción rápida
2
cucharadas de azúcar
3/4
taza de leche entera tibia
Dough:
3/4
taza de azúcar
3
huevos, a temperatura ambiente
2
cucharaditas de extracto de vainilla
Ralladura de 1 limón
Ralladura de 1 naranja
1
cucharada de esencia de anís, opcional
1
cucharadita de sal
4 1/4
tazas de harina Gold Medal® todo uso
8
cucharadas de mantequilla, a temperatura ambiente
1/2
cucharada de aceite
1
huevo, batido
Whipped Cream:
2
tazas de crema líquida para batir (heavy cream), fría
4
cucharadas de azúcar
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Instrucciones
1
En el tazón amplio mezcla la leche tibia, azúcar y levadura; revuelve con un tenedor. Deja reposar 10 minutos, la levadura debe burbujear. Pasados los 10 minutos agrega el resto del azúcar, ralladura del limón, naranja, esencia de anís, sal y extracto de vainilla, revuelve bien. Agrega los huevos uno a uno revolviendo con el tenedor hasta mezclar totalmente.
2
En una amasadora eléctrica agrega la mezcla de la levadura y 2 tazas de harina, mezcla hasta que esté incorporado. Agrega 4 cucharadas de mantequilla en trozos y amasa hasta que se incorpore totalmente a la masa, agrega 1 taza más de harina y continua amasando. Agrega el resto de la mantequilla, amasa hasta incorporar y terminar con la última taza de harina. Debes obtener una masa brillante, lisa y pesada, que tiende a despegarse de los bordes del bol.
3
Unta un tazón grande con una capa delgada de aceite. Coloca la masa y cubre con plástico de cocina. Refrigera toda la noche.
4
Al día siguiente saca la masa del refrigerador y sobre un mesón enharinado amasa ligeramente. Corta en 2 porciones iguales y forma cuerdas del mismo largo, unas 22-24 pulgadas. Tuerce una en torno a la otra y forma la corona. Coloca un vaso en-aceitado al centro, para que no se cierre la rosca mientras crece. Deja que la rosca doble su tamaño en un lugar templado por 2 horas o más.
5
Pre-calienta el horno a 350°F.
6
Pincela con huevo batido y decora con azúcar humedecida con agua.
7
Hornea por 40-45 minutos hasta que esté dorado y suene hueco al golpearlo con el dedo. Deja enfriar sobre una rejilla totalmente.
8
Bate la crema muy fría a máxima velocidad, cuando empiece a formar picos suaves reduce la velocidad a mínima y agrega 4 cucharadas de azúcar en forma de lluvia. Cuando el azúcar se haya incorporado vuelve a batir a máxima velocidad hasta obtener picos duros.
9
Corta la rosca con un cuchillo dentado por la mitad y rellena con crema batida endulzada.
10
Sirve de inmediato.
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Consejos de expertos
consejo 1
Es importante que todos los ingredientes estén a temperatura ambiente.
consejo 2
Es muy importante que dejes reposar la masa toda la noche, como no tiene mucho amasado.
consejo 3
La rosca debe ser consumida el mismo día, al no tener preservativos no se conserva bien por más tiempo.
consejo 4
Si la masa estuviera muy pegajosa puedes agregar 1/4 taza más de harina. La cantidad total de harina dependerá de la humedad ambiente del día.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
Pilar Hernández
Ya sea para el desayuno de Pascua o para la tarde con un café o té, la rosca de Pascua es una deliciosa tradición. Esta receta es sencilla sin mucho amasado, pero debes respetar los tiempos de leudado y descanso para obtener la textura correcta.
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