Pan Dulce
Process
· Put all the ingredients of the dough in the kneader except the yeast.
·Knead very well until getting an elastic and silky dough, at the middle of the kneading add the yeast.
·Take it out of the kneader and then stretch the dough 10 times manually or with a machine.
·let it rest for 30 minutes.
·Add the fruits previously macerated with Rum for 12 hours.
·Mix very well, and let it rest for 15 minutes.
·Cut into pieces and roll them into balls
·Put it in the mold and let it ferment until it doubles its size.
·once fermented cut the superior part with a scissor making a cross.
·Paint with egg diluted in water.
·On top of the cross put a piece of Risteca Confectionery Margarine.
·Bake at 180º during 40 minutes approximately.
·Take it out of the oven, let it cool, and decorate with nuts, maraschino cherries and white chocolate.