Stuffed Queen CakeAnanás e Hortelã
120 milliliters milk
25 milliliters orange juice
25 milliliters port wine
70 grams melted butter
3 egg yolks
75 grams sugar
1 orange (zest)
1 lemon (zest)
425 grams wheat flour
11 grams dry yeast
300 grams mixed nuts (pine nuts, walnuts, hazelnuts, and almonds)
chila jam (to taste)
ground cinnamon (to taste)
1 egg yolks (beaten for brushing)
jelly (to taste)
powdered sugar (to taste)
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1In a bread machine, combine the milk, orange juice, wine, butter, and egg yolks. Stir a little to mix.
2Add the sugar, a pinch of salt, orange zest, lemon zest, flour, and yeast. Set the machine to the kneading and baking setting.
3After the cycle ends, wait for the dough to double in volume, which takes about 30 to 60 minutes.
4Preheat oven to 120°F.
5Remove the dough from the bread machine and add the mixed nutes (save some for the garnish). Knead the nuts into the dough.
6Stretch the dough into a rectangular shape, coat with gila jam and sprinkle with cinnamon powder.
7Roll the dough into a log, bring the ends together and shape as a twisted circle, and place on a floured baking sheet.
8Brush the dough with the beaten egg yolk and arrange the remaining nuts to garnish.
9Place the tray in the oven at 120°F until it doubles in volume again.
10Once it has doubled in volume, set the temperature for 360°F and bake for 20 to 30 minutes.
11Remove from oven, brush with jelly and sprinkle with powdered sugar.