CUCA BREAD

INGREDIENTS

• Time:
• – Flour 550 g.
• – Sugar 125 g.
• – Yeast 25 g
• – Eggs 2 items.
• – Crema 200 cc.
• – Orange and lemon zest.
• – Vanilla essence.
• – Honey 1 tbsp.
• – Milk 50 cc.
• Fillings:
• For the ricotta:
• – Ricotta 500 g.
• – Egg 1 unit.
• – Lemon zest.
• – Flour 2 tbsp.
• – Sugar 150 g.
• – Combine every little thing for the filling
• For the peanut, sugar and butter:
• – Mani 200 g.
• – Butter 50 g.
• – Sugar 100 g.
• – Quince filling
• – Candy potato filling
• Deck:
• – Flour 100 g.
• – Butter 100 g.
• – Sugar 100 g.

1. For the dough, activate the yeast with a tablespoon of milk, a tablespoon of flour and somewhat little bit of honey.
2. In a bowl, place the flour together with the eggs, sugar, zest, essence, cream and yeast. Knead nicely and let rise lined in a heat place.
3. Then, stretch it right into a rectangle and fill with no matter you want finest.
4. Paint with egg and place the crumble on prime.
5. Let its quantity double.
6. Bake at 170ºC for 1 hour.
7. For the peanuts, course of the peanuts and blend them with the sugar and butter.
8. Stretch the amsa right into a rectangle, unfold with peanut paste and roll. Then brush with egg and crumble. Let it rise twice.
9. To bake it, additionally at 170ºC for 1 hour.