Pan Casero Relleno de Crema de Coco (Traditional Costa Rican)
Recipe category
Country
Region
Source
Cocina Tradicional Costarricense - Heredia y Limón
Ingredients
2
instant yeast
½
cup(s) sugar
1
lactocrema (sour cream)
5
eggs
1
cup(s) cornstarch
1
salt
1
cup(s) warm milk
4-5
flour
1
sweet anise
For the filling:
1
can(s) sweetened condensed milk
1
can(s) evaporated milk
1
cup(s) milk
2
cornstarch
1
egg yolk
1
cup(s) grated coconut
Directions
- Mix the flour with the 2 tablespoons of yeast incorporated into the flour. Continue beating. Then add half of the warm milk. Add the rest of the flour and milk until you get a homogeneous dough that doesn't stick to your fingers. If necessary, add more flour.
- Then in a plastic bag, add a little oil and place the dough inside the bag, remove the air, tie it, and let it rise for 1 or 2 hours.
- Cut the dough into small pieces and stretch into a rectangular shape. Make slits with a knife on both sides and fill the center with the cream, then form a braid.