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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the yeast in the warm milk with 1 tablespoon of the sugar. | 2. Add 50 grams of the flour and mix to make a soft dough. | 3. Cover with a damp cloth and set in a warm place until doubled in bulk. | 4. Put the remaining flour in a large bowl. Make a well in the centre. | 5. Beat the eggs together with the egg yolk and pour into the flour with the salt, rum, orange flower water and the rest of the sugar. | 6. Add the grated orange and lemon rind. Work the flour into the liquid with the hands. | 7. Add the yeast dough and mix very well until the dough is no longer sticky, adding flour as necessary. | 8. Divide the butter into 4 parts and sprinkle it with flour. | 9. Divide the dough into 4 parts. On a lightly floured board work a piece of butter into each of the pieces of dough, then knead them together again. | 10. Knead the dough until very smooth and elastic. Lightly butter a bowl. Put the ball of dough into it, turn it to coat lightly with butter, then cover the bowl with a damp cloth and let set in a warm, draught-free place for an hour or more. | 11. Punch the dough down, turn out onto the board and knead again. | 12. Insert a trinket or coin or bean (no plastic objects that will melt) into the dough. Form the dough into one or two balls and flatten them slightly. | 13. Shape into rings by inserting a finger into the centre and very gently easing the dough outward to create a hole in the centre. Either stuff the hole with crumpled foil and place or a buttered oven tin or set the rings in lightly buttered ring moulds. | 14. Cover and set in a warm place to rise again The dough will not double in bulk but will rise substantially during baking. | 15. Lightly beat the remaining egg white or a whole egg and brush the cake with it. Sprinkle on the slivered almonds and stud with pieces of candied fruit. Sprinkle lightly with sugar and bake in a medium-hot oven until nicely browned, about 35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	20	g	pressed	37.0	4.084	4.776	0.18
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962
flour	1/2			289.14	63.3027	4.7005	1.1218
egg	3			214.5	1.08	18.84	14.265
egg	1		separated	214.5	1.08	18.84	14.265
salt	1	teaspoon		-	-	-	-
dark rum	1	tablespoon		-	-	-	-
orange flower water	1	tablespoon		-	-	-	-
orange	1	teaspoon	grated rind	1.7625	0.4406	0.0352	0.0045
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
butter	100		softened	8550.0	392.85	267.15	720.0
almond	50		blanched skinned slivered	96356.0	0.0	0.0	10900.0
fruit decoration			candied	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.