Cream:
3/4 cup of sugar
50g of melted butter
200g of black peaches, chopped
50g of grated coconut.
Calde:
2 cups of sugar
1 cup of water
50g of grated coconut.
Dough:
2 cups of milk
3 tablets of biological yeast (45g)
1 and 1/2 cups of sugar
2 eggs
50g of butter
1kg of wheat flour
Cream:
3/4 cup of sugar
50g of melted butter
200g of black peaches, chopped
50g of grated coconut.
Calde:
2 cups of sugar
1 cup of water
50g of grated coconut.
Dough:
2 cups of milk
3 tablets of biological yeast (45g)
1 and 1/2 cups of sugar
2 eggs
50g of butter
1kg of wheat flour
Cream:
Mix well the sugar and butter. Reserve
Calde:
Heat the sugar and water over low heat, stirring occasionally, until a calde is formed
Remove from heat, add grated coconut, and mix well. Reserve
Dough:
In a bowl, combine 1/2 cup of warm milk and biological yeast
Mix well to dissolve the yeast
Add 1/2 tablespoon of flour and mix well
Cover and let rest for 15 minutes
Add remaining ingredients and knead until dough is smooth
On a floured surface, roll out the dough, spread with cream, sprinkle with coconut, and distribute black peaches
Roll up like a roulade, cut into 4cm wide pieces, and place in a greased and floured mold
Cover and let rise for 15 minutes
Bake in oven at 180°C for about 35 minutes
Remove, brush with calde, and serve warm or cold.
