recipe comes from pastry chefs Italian Academy Volume 1 "The great pastry"
Ingredients
gr. 400 flour 00
1 packet active dry yeast
gr. 100 of sugar cane
gr. 100
butter 2 eggs + 1 yolk
ml. 50 grams of milk
. 250 of applesauce (I made 350 gr.)
gr. 20 of candied fruit (I put gr. 30 of candied orange)
butter and flour for the mold
icing sugar for decoration
a mound the flour, add to the center yeast, sugar, butter softened at room temperature, whole eggs, egg yolk and milk at room temperature. Mix all ingredients quickly, take a ball and let rise for about an hour in a warm place.
Butter and flour a mold about 24 cm. in diameter and wrap it with a thin layer of dough (about one-eighth of the total).
Pour the applesauce into a bowl, add the candied fruit and mix well.
Pull the dough rest on floured pastry sheet into a rather thin, then cut into 15 rectangles sprinkle with plenty of apple compote and candied fruit.
Roll each rectangle on himself to form a cylinder.
Arrange the rolls in the pan leaving them slightly apart vertically to allow the necessary space to rise.
Bake in preheated oven at 18th degrees for 25-30 minutes.
Let the cake cool, place it on a serving platter and sprinkle with powdered sugar
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