Pancitos de ricota y jamón

pancitos de ricota y jamón



Levadura de cerveza, 25 gramos
Agua tibia, 1 taza, aproximadamente
Azúcar, 1 cucharadita (de café)
Harina,2 y 1/2 tazas
Sal, 1 cucharadita (de té)
Perejil picado, 2 cucharadas soperas
Aceite, 1 cucharada sopera


Jamón cocido picado, 50 gramos
Ricota compacta, 150 gramos
Yema, 1
Sal y pimienta, a gusto


Manteca, cantidad necesaria


Huevo, 1



Disolver la levadura en 1/2 taza de agua tibia. Incorporar el azúcar y una cucharada de  harina. Mezclar y dejar espumar. Colocar el resto de la harina en un bol junto con la sal y  el perejil picado. Hacer un hueco en el centro del contenedor y llenarlo con el aceite y la  levadura espumada. Unir los ingredientes centrales tomando los de los costados e  incorporando el resto del agua poco a poco, hasta obtener una masa tierna que no se pegue  en las manos. Formar un bollo y dejarlo levar en un bol cubierto con papel film, hasta que  duplique su tamaño.


Mezclar el jamón con la ricota y la yema. Salpimentar a gusto y reservar.


Retirar la masa del bol y ubicarla sobre la mesada. Desgasificarla dándole suaves  golpecitos y dividirla en 20 porciones. Realizar bollitos de masa y aplanarlos dándoles  forma redonda. Distribuir el relleno sobre los círculos de masa. Cerrar las piezas  envolviendo el relleno y colocarlas (con las uniones hacia abajo) en una placa untada con  manteca. Dejarlas levar hasta que prácticamente dupliquen su tamaño. Pincelar los panes con  huevo y llevarlos a horno precalentado, a temperatura moderada, durante aproximadamente 20  minutos, o hasta que estén dorados y cocidos. Retirarlos y servirlos tibios o fríos.


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