Chamuko mexican buns are very similar to the famous Danish puffs, but differ from them in a large amount of curd filling. They are also baked from puff pastry, which cut into portions and filled with various fillings, for example, from jam or curd cream. Then roll the dough around the filling, forming a kind of tartlet. Since the process of kneading dough time-consuming, you can start rolling it out in advance, but in keep the dough in the refrigerator between rolls it will only get better. Mexican chamuco also differ pleasant spicy aroma, which they give cinnamon, cardamom, nutmeg and lemon zest. Bake yummy puffs with curd cream and enjoy their excellent taste to the last a piece.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour. 25 minutes a plus kneading time Difficulty: easy Quantity: 10 rolls In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Buns
- 1 sachet of active dry yeast
- 0.5 tbsp. whole milk, slightly warm
- 1 large egg at room temperature
- 1/3 Art. granulated sugar
- 2.5 tbsp. premium flour
- 1 tsp salt
- 1 tsp vanilla
- 0.5 tsp lemon zest
- 1/4 tsp cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp grated nutmeg
- 220 gr diced butter and frozen for 5 minutes
Filling
- 2 packs of 250 gr. cream cheese, room temperature
- 3/4 Art. Sahara
- 2 egg yolks, room temperature
- 5 tbsp. l sour cream
- 2 tsp vanilla
- 1.5 tbsp. l lemon zest
- A pinch of salt
- Mix all the ingredients in a separate bowl
Grease egg
- Protein of 2 eggs, beaten with 2 tbsp. l water
Recipes with similar ingredients: premium flour, dough yeast, eggs, milk, sour cream, cream cheese, lemon zest, cardamom, nutmeg, cinnamon
Recipe preparation:
- Mix the yeast in the milk and let it bloom for 2 minutes. Then add the egg and sugar. Sift together the dry ingredients (flour, salt, cardamom, cinnamon and nutmeg) and add butter with the rest of the ingredients. Grind everything in a food processor, processing oil into small crumbs.
- Mix liquid ingredients into dry, mix thoroughly, cover and refrigerate to cool well (for this it takes 3-5 hours, but I prefer to leave it overnight.) You can dough keep in the refrigerator for 4 days or in the freezer – a month.
- Sprinkle flour on the work surface, the dough and hands. Form square dough and roll it into a layer of about 37×37 see Fold the dough twice (once horizontally and once vertically) and roll again into a 37×37 cm bed. Repeat this process again, but rolled to a size of 30×60 cm. If the dough starts to heat up, put it in between rolls in the fridge. Roll out the dough to a 50×60 rectangle see. Then fold it, wrap in cling film and put in refrigerator for an hour.
- After you prepare the filling, cut the dough in half, roll it to a rectangle of 50×25 cm. and cut it into even pieces. I usually divide into 8 parts, but you can do it if you wish and 10. Tip: You can give the puffs an extra flavor by laying out in the middle a little fruit jam.
- Lay out 3 to 4 tbsp. l fillings in the middle of each piece and tuck the dough on each side, forming a basket with a filling inside. I like giving the puffs a traditional round form.
- Spread puffs on a baking sheet at a distance of 5 cm from each other, so that they do not stick together when baking. Lubricate each puff on top egg mixture so that they do not dry out and become glossy crust. Sprinkle sugar on the turbinado if desired. rise for 30 minutes.
- Bake rolls at 200 ° C for 20-25 minutes until golden brown. Cool the puffs on a wire rack and serve.
