Easy, soft, moist and delicious! The best I've ever done!
Preparo
2 horas e 30 minutos
Serve
10 pessoas
Dificuldade
Média
Ingredientes
3,5 xícaras de wheat flour
10 gramas de dry biological yeast
2 unidades de eggs
2 colheres de sopa de oil
1/4 xícara de sugar
1/2 colher de chá de salt
3/4 xícara de water
600 gramas de dulce de leche
100 mililitros de coconut milk
198 gramas de condensed milk
1 xícara de milk
dry grated coconut to taste a gosto
Como fazer
Passo 1
Add 3 cups and ½ of sifted wheat flour and 10g of dry biological yeast. Mix well. Then add 2 eggs, 2 tablespoons oil, ¼ cup sugar, ½ teaspoon salt and ¾ cup water. Mix well until you reach the point that does not stick to your hands.
Passo 2
Knead the dough for approximately 10 minutes or until the dough is very soft and smooth.
Passo 3
Transfer to a container, cover with a cloth and let stand 1 hour.
Passo 4
Now divide the dough into 20 equal parts. Then shape it with your hands in a ball shape.Transfer to a baking sheet greased with butter and flour and let stand another hour. It is important to leave 2 fingers of space between each ball, so as not to run the risk of sticking when it grows.
Passo 5
Place in a preheated oven at 180°C for approximately 20 minutes or until golden on top.
Passo 6
Using a fork, prick the buns on 2 sides. Now with a sprinkling spout, fill the buns, but if you don't have a sprinkling spout, you can cut the rolls in half and stuff them.
Passo 7
In a container, add 100ml of coconut milk, 198g of condensed milk and 1 cup of milk, but if you don't have milk, you can use water. Mix everything very well. Dip the buns, leaving 15 seconds on each side. Thus, they are very wet and have an incredible texture.
Passo 8
Pass the buns in the grated coconut. I used the dry coconut, so the buns last a little longer. Serve cold. Serve chilled.
