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Karie
Conchas (mexican rolls)
Mexican rolls of milk, butter, sugar and beet juice.
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Ingredients
Directions
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Heat the milk in a saucepan until lukewarm and remove from the heat.
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Put the flour, sugar and yeast in a bowl. Stir in the milk with a whisk and let the mixture stand for 15 minutes in a warm place.
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Put the flour and a pinch of salt in a bowl. Add the sugar together with the condensed milk, butter, eggs and the yeast mixture.
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Knead into an elastic dough. Form a ball, put it back in the bowl and leave covered with cling film for 50 minutes in a warm, draft-free place.
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Put the butter with the icing sugar in a bowl and mix with the hand mixer in 5 minutes to an airy mixture. Mix the beet juice and the flour through it.
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Preheat the oven to 180 ° C.
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Knead the leavened dough again and form 20 balls. Place it on a griddle covered with parchment paper and press down slightly.
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Form 20 balls from the colored dough and roll them flat with the rolling pin.
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Place a slice of pink dough on each dough ball. Carve curved lines with a knife.
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Bake the rolls for about 20 minutes just below the center of the oven. Allow to cool completely on a grid before serving.
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Nutrition
280Calories
Sodium1% DV25mg
Fat17% DV11g
Protein12% DV6g
Carbs13% DV38g
Fiber4% DV1g
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