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#LoveMyQueso
Ingredients:
Dough:
1 (7grams) packet active dry yeast
4½ cups all-purpose flour, plus extra for dusting
¾ cup granulated sugar
3 large eggs, at room temperature
3 egg yolks, beaten with 2 Tbsp. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®, room temperature
¼ tsp. salt
1½ sticks of unsalted butter, softened at room temperature + extra to butter the bowl
zest from one orange
zest from one lemon
1½ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
Filling:
1/3 cup guava paste, cubed
1/3 cup dried kiwi, chopped
1/3 cup dried Thai papaya lemon, diced
1/3 cup dried cranberries
2½ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
2 plastic baby figurines, (optional not edible)
For egg wash:
1 egg, beaten with 1 Tbsp. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®, room temperature
Sugar paste:
6 Tbsp. unsalted butter, softened at room temperature
½ cup of confectioner’s sugar
¾ cup of all-purpose flour
1 egg yolk
Garnish:
4 strips of guava paste
4 red cherries cut in half
4 green cherries cut in half
1 Tbsp. pink sugar crystals
Preparation:
1. Sprinkle yeast over ½ cup of warm water in small bowl. Let stand for 10 minutes until foamy. Whisk in ½ cup of flour, cover. Set aside in a warm place for about 30 minutes or until it has doubled in size.
2. In a large bowl, mix the sugar with the lemon and orange zest, flour, salt, butter, eggs, egg yolks with the sour cream. Add yeast mixture and continue mixing until dough is manageable enough to form smooth yet sticky dough. Lightly dust flour over your working area, place the dough on work area and knead for approximately 10 to 15 minutes. Shape dough into a ball. Place in a buttered bowl, cover, and let it rest in a warm place for 1½ hours, or until it has doubled in size.
3. Turn dough out onto a floured surface. Add 1½ cups of Chihuahua cheese. Knead a few times to combine the cheese with the dough. Shape the dough into a long log; join both ends to form an oval shape.
4. Place the oval-shaped dough in a buttered baking sheet. With your fingers, create a channel down the middle of the dough wide enough to hold the filling. Add half of the Chihuahua cheese, spreading it out as you add it in. Add the mixed dried fruits on top and the remaining Chihuahua cheese. Place the plastic figurines inside. (optional). Bring dough together and pinch to seal. Cover with plastic wrap. Let rise in a warm place for 45 minutes.
5. Meanwhile, make the decorative sugar paste by mixing 6 Tbsp. of butter with the confectioner’s sugar mix until creamy. Add flour, egg yolk and mix until you have a smooth paste. Cover. Set aside. (The crust dough makes six strips).
6. Preheat oven at least 20 minutes before baking at 350°F. (Temp. is for a conventional oven).
7. Brush dough ring with 1 beaten egg and 1 Tbsp. of sour cream. Roll pieces of confectioner’s sugar dough into strips. Place the strips on top of the crystallized pink sugar. Arrange strips decoratively on dough ring. Garnish with guava strips and cherries.
8. Bake for 10 minutes at 350°F. Reduce heat to 325°F and bake for 10 more minutes until golden brown. Allow it to cool on a wire rack. Enjoy!
