Fat Free Queen Cake with Squash StuffingHoje para Jantar
1 kilogram flour
60 grams bakers yeast
200 grams sugar
200 grams butter
6 1/2 deciliters milk
1 cup port wine
flour (to help with kneading)
1 jar squash jam
1 egg yolks (for brushing before baking)
jelly (for glazing after cooking)
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1Dissolve yeast in warm milk.
2Place all ingredients in the bowl of the bread machine and add milk with yeast.
3Set the machine for yeast dough.
4At the end of the cycle, stir dough and let rise again.
5At this point the dough will be very runny.
6Continue to knead and add flour until dough is smooth.
7Divide dough into 3 parts and place on a floured work surface one at a time.
8Sprinkle nuts with flour and add to the dough.
9Continue sprinkling the countertop with flour as you work the dough.
10Roll out the dough with your hands to form a rectangle and spread with pumpkin butter.
11Take one of the narrow ends and fold it, then take the opposite one and fold it on top of the previous one.
12Place the dough on a silicone mat or a baking tray lined with parchment paper.
13Decorate to taste and brush dough with egg yolk whisked with a teaspoon of water.
14Bake in a preheated oven at 180°C (approximately 350°F) for 30 minutes.
15Remove from oven and brush with jelly or doughnut glaze. Garnish with powdered sugar.
16Tip: Freeze uncooked pastry before brushing with egg wash. When ready to bake, remove from freezer, defrost and bake.
PER SERVING *
|Calories1970Calories from Fat530|
|% DAILY VALUE*|
|Calories from Fat530|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.