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 thing for the filling
- For the peanut, sugar and butter:
- – Mani 200 g.
- – Butter 50 g.
- – Sugar 100 g.
- Deck:
- – Flour 100 g.
- – Butter 100 g.
- – Sugar 100 g.
Do you know CUCA PAN? Grandmas’ typical recipe with totally different fillings and a scrumptious selfmade dough we deliver you the entire recipe with two totally different fillings, ricotta, lemon and sugar, and one other with peanuts and butter… all with crumble I adopted the step-by-step step-by-step. continuation ..
Let me proceed:
1. For the dough, activate the yeast with a tablespoon of milk, a tablespoon of flour and slightly 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 essentially the most.
4. Paint with egg and place the crumble on high.
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 the peanut paste and roll up. Then brush with egg and crumble. Let it rise twice.
9. To bake it, additionally at 170ºC for 1 hour.
