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Angelica cake

Angelica cake


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Angelica Cake Recipe by of 10-03-2014 [Updated on 14-10-2016]

The angelica cake is a braid of brioche dough stuffed with candied fruit and raisins, chocolate chips or pine nuts, the recipe is from the Sisters Similar and is one of the softest and best brioches I have ever tasted. The process is a bit laborious because it requires various leavening times and a final intertwining of the dough that requires a minimum of manual skills but it is really worth it because the angelic cake is good good good and once tasted you will want to do it again without any other, indeed, I have already spotted the salty version which must be equally greedy Well, strength and courage, let's start this new week and hopefully it will go well and quickly;)

Method

How to make Angelica cake

Prepare the leavening by dissolving the yeast in the slightly warm water, then add the flour and sugar and mix.

Knead until you get a ball then cover and let rise covered for about 30 minutes (in any case until doubled)

Meanwhile, prepare the dough
In a bowl, mix the egg yolks with the sugar and the slightly warm milk

Put the flour and salt in a bowl, make a hollow in the center and pour the mixture of milk and eggs

Start kneading then add the softened butter cut into pieces

once you get a homogeneous mixture add the leavened dough previously prepared

work for a long time until the two doughs are perfectly blended

Form a ball then let it rise covered for 2 hours or in any case until the dough has doubled

After the leavening time, put the dough on the floured pastry board and with your hands, roll it out into a rectangle with a thickness of about 3 millimeters

Brush the dough with the melted butter, and cover with the chocolate chips

roll up the dough for the longer side putting the closure down

then cut the roll or held in two lengthwise

intertwine the two pieces

Pass the dough on a baking sheet lined with parchment paper, close in a ring by joining the ends then brush with melted butter and let it rise again for 30/40 minutes

Bake the tiorta angelica in a preheated oven at 200 ° and cook for about 20/25 minutes
Prepare the glaze by mixing the egg white with the icing sugar

As soon as the angelic cake comes out of the oven, pour the icing on its surface

Let it cool and serve


Video: Bolo Romeu e Julieta ESSE BOLO É SENSACIONAL (July 2022).


Comments:

  1. Thurstan

    Kulny figurines))))))

  2. Kalani

    You realize, in told...

  3. Akshat

    I congratulate, the admirable thought

  4. Aheawan

    I apologize for interfering, but could you please give a little more information.



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