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Patagonian Cuisine

Pan dulce navideño de la Patagonia

Sorry, this article is only available in Español.

Para estas fiestas nada mejor que acercarse a la Patagonia de la mano de uno de sus sabores más clásicos: un buen pan dulce. Patagonia-argentina.com trae de regalo esta espectacular receta de Recetasgratis.com.

Ingredientes:

1 kg de harina.
50 gs de Levadura prensada.
240 gs de mantequilla.
160 gs de azúcar blanca.
8 huevos.
30 cm3 de licor Amaretto.
30 cm3 de Marrasquino.
2 cucharadas de Agua de azahar.
Ralladura de cáscara de dos limones (sólo la parte
amarilla).
Almendras, nueces, piñones, avellanas, castañas de cajú, pasas de uva, fruta abrillantada cortada en trocitos pequeños. Total entre todos estos ingredientes: 1 kilogramo.

Modo de preparación:

Disolver la levadura en un poco de agua tibia junto con una cucharada de harina y media de azúcar. Mezclar bien, tapar y dejar leudar.
En un recipiente hondo colocar la harina, el azúcar, la mantequilla, el agua de azahar, los huevos y la ralladura de limón.
Mezclar y agregarle la esponja de levadura.
Unir bien todo, volcarlo sobre una mesada y amasar hasta lograr una masa homogénea, firme y tierna.
Colocarla en un recipiente en lugar tibio, tapar y dejar leudar hasta que duplique su volumen.
Mientas tanto, colocar todas las frutas secas y los trocitos de las frutas abrillantadas en un recipiente y bañarlas con los licores. Dejarlas macerar un rato.
Tomar nuevamente la masa ya leudada y aplastarla hasta que tenga un espesor de medio centímetro.
Volcar sobre ella las frutas maceradas y el jugo de la maceración.
Ir generando dobleces en la masa para que todas las frutas queden integradas a la misma y amasar nuevamente formando un bollo.
Separarlo en tres o cuatro partes formando bollos más pequeños.
Colocar cada bollo en un molde de modo de llenarlo hasta la mitad.
Tapar cada molde y dejar leudar hasta que dupliquen su volumen.
Con una tijera o un cuchillo filoso practicar un corte en cruz en la superficie antes de colocarlos en el horno, y sobre ese corte poner una cucharada de mantequilla.
Cocinar en horno a temperatura moderada colocando dentro del horno un recipiente con agua con el objeto de humidificar.
Retirar cuando se vean dorados en su superficie.
Luego bañarlos con un glaseado de almendras o de limón o con chocolate blanco. Decorar con cerezas en almíbar o frutas secas.

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