Trenzado rellena con crema pastelera




Leche 100cc

Levadura 30gr

Azúcar 150gr

Huevos 3

Manteca 100gr

Harina 000 500gr

Ralladura de 1 limón

Ralladura de 1 naranja

Crema pastelera

Yemas 6

Huevos 2

Azúcar 250gr

Harina 6cdas.

Maicena 1 cda.

Leche 1 lt.



  • Para la masa, mezclar en un bowl un poquito de leche tibia, la levadura y un poco de azúcar. Dejar activar por unos 15 minutos.
  • Aparte colocar en un recipiente, la harina, el azúcar, los huevos, las ralladuras y un chorrito de leche. Integrar con la mano y sumar la preparación de levadura anterior. Una vez integrado bien todo dejar descansar por 30 min.
  • Estirar dos franjas de 10x 50 cm aproximadamente y cubrir con la pastelera.
  • Cerrar hacia arriba y tensar ambas preparaciones.
  • Para la pastelera, poner a hervir la leche.
  • Aparte, batir con batidor d alambre la yema y los huevos con el azúcar, la harina y el almidón. Volcar un poco de leche y seguir batiendo.
  • Pasar la mezcla a la leche hirviendo, sumar la esencia de vainilla y revolver hasta que espese.
  • Pintar la trenza con huevo y cocinar a horno bajo por 30 min.


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