Frying It’s one of the types of cooking that I rarely do at home. It’s not even remotely due to health issues, I love fried foods. It’s actually more practical: dirty frying god and the world. As I’m the one who will clean up afterwards, I always avoid it.
I had never done dream, I knew the basics of fermented and fried dough. But the details of its production, necas. The idea of making the sweet came, again, from a collective. Just like Panettone. This time the culprit is Diego do ThinkFood<, Can you come and clean the kitchen?? And it attracted more people, look: A Cozinha Coletiva, MammaFoodie and The Cookie Shop. It’s not worth floparhein?
Looking here and there, I found the recipe for grandma dazamiga, Palmirinha Onofremade during the Christmas special on the Olivier Anquier last year. The premise was already good and reading how to do it made it even better. Relatively easy and quick even though it is fermented. I didn’t change practically anything, except (as always) the quantity. I reduced it to 1/3 compared to the original, and my income was 15 mini-dreams.
The ready-made dough without filling is not sweet to counterbalance the sweetness of the filling, which is normally much sweeter. If you have an attack formiguism add more sugar to the dough.
Speaking of which, the dough accepts practically any of the classic fillings: guava, cream, dulce de leche… and whatever else you want. I opted for dulce de leche because it was the easiest, I had an open jar and needed to use it. Next to it was a little bit of fresh cream, which also joined the dance. Should I call it dulce de leche whipped cream or aerated milk jam? Well, I just know that the junction worked.
In this case, I used a diet version of the candy. In other words, it has no sugar, but the taste of dulce de leche is achieved. Don’t look at me like that, it was the smallest version I found. And it was pretty good, considering the situation. Ah, the fact that it doesn’t have sugar doesn’t mean it’s not sweet. Yes, it is, via sweetener.
Dulce de Leche Dream
Makes: 15 units
Ingredients: DOUGH
- 5 g instant dry yeast
- 85 mL leite integral (warm)
- 220 g wheat flour (+ to sprinkle)
- 30 g crystal Sugar
- 20 g butter without salt (room temperature)
- 1 ovo
- impalpable icing sugar (to sprinkle)
1 cup: 250mL | 1 tablespoon: 15mL.
- Mix the dry yeast with the milk, add 1/3 of the wheat flour (~70g). Reserve.
- In a bowl, combine the other ingredients: sugar, butter, 1/3 of the wheat flour and the egg. Add the yeast mixture, mix very well. The last 1/3 of wheat flour will be added little by little, the dough should not be sticky. More wheat flour may be needed.
- Knead for about 5-8 minutes, the dough should be smooth and uniform. Set aside in the bowl covered with a cloth for 20 minutes or until doubled in size.
- After fermentation, roll out the dough to 1cm thick and cut circles 5cm in diameter. Place on a baking tray sprinkled with wheat flour. Set aside, let it rise for 25 minutes or until it doubles in size. Cover with a cloth too.
- Fry with enough oil (immersion frying). The oil cannot be too hot, otherwise it will brown on the outside, but the inside may be raw. Fry until golden, drain on paper towel.
- Wait for it to cool (be warm) before filling.
- Filling: beat the fresh cream until whipped cream, add the dulce de leche little by little. Leave in the refrigerator until ready to use.
- Cut the dream in half with scissors, fill with the filling and sprinkle with icing sugar.
