1 1/2 cups unsalted butter or margarine, at room temperature
1/4 cup all-purpose flour, without sifting
3/4 cup whole milk
1/3 cup grated coconut
1 teaspoon salt
1/2 cup warm water
2 packets of active dry yeast for bread
1 egg
3 3/4 cups all-purpose flour, without sifting
For the filling
1 cup sweet corn kernels, or pecans, without shells
1/2 teaspoon vanilla extract
2 cups confectioner's sugar, sifted
2 large egg whites, lightly beaten
For the topping
2 cups confectioner's sugar
3 to 4 tablespoons whole milk
fruit preserves
1 1/2 cups unsalted butter or margarine, at room temperature
1/4 cup all-purpose flour, without sifting
3/4 cup whole milk
1/3 cup grated coconut
1 teaspoon salt
1/2 cup warm water
2 packets of active dry yeast for bread
1 egg
3 3/4 cups all-purpose flour, without sifting
For the filling
1 cup sweet corn kernels, or pecans, without shells
1/2 teaspoon vanilla extract
2 cups confectioner's sugar, sifted
2 large egg whites, lightly beaten
For the topping
2 cups confectioner's sugar
3 to 4 tablespoons whole milk
fruit preserves
Mix the butter with 1/4 cup of flour until smooth
Spread it over a sheet of parchment paper, forming a rectangle of 20 x 30 cm
Place in a baking dish and refrigerate
Heat the milk and dissolve the sugar and salt
Let it cool to room temperature
Mix the warm water with yeast and let it sit for 5 minutes
Add the flour, eggs, and 3 cups of flour, beating with a wooden spoon until smooth
Add the remaining flour and work the dough with your hands until it releases from the bowl
Cover the dough and refrigerate for 30 minutes
Roll out the dough on a floured surface, forming a rectangle of 40 x 20 cm
Place the filling mixture over half of the rectangle and remove the parchment paper
Doubling the dough from the center, forming a ring shape
Doubling it three times in the narrowest part and closing the edges tightly
Refrigerate for 1 hour
Repeat the process (and if the dough breaks, sprinkle with flour) and refrigerate for another 30 minutes
Roll out the dough again and double it, closing the edges
Refrigerate for 3 hours
Unroll half of the dough to a rectangle of 55 x 20 cm (leaving the other half in the refrigerator), cut into three long strips and place 1/3 cup of filling in the center of each one
Closing the edges of all pieces
Folding the strips and forming a ring shape
Closing the ends, placing it in a round mold and letting it rise until doubled
Make another ring of the same way
Bake in a preheated oven at 170°C for 30 minutes or until golden brown
Allow to cool, mix the confectioner's sugar with milk, and cover the rings
Top with fruit preserves.
