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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. Set aside. | 2. In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy. | 3. Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed. | 4. Add half the flour to the milk mixture and mix with your hands until well blended. Add the remaining flour and continue mixing until all the flour is incorporated. | 5. Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky. | 6. Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size. | 7. Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil. | 8. Punch down the dough. On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. Form the logs into 2 crowns on the baking sheet. | 9. Fill an ovenproof bowl with water and place it at the rear of the oven. | 10. Place the baking sheet with the dough crown in the oven. Let the dough rise for about 1 hour, or until nearly doubled in size. | 11. Remove the pan from the oven and increase the oven temperature to 400°F Break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). Scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar. | 12. Bake the cake(s) for 25 to 30 minutes, or until golden. Transfer to a wire rack and let cool on the pan. | 13. Transfer to a serving plate and serve at room temperature. | 14. If desired, carefully slice the cake in half lengthwise. Spread the inside with the filling of your choice and top with the other half of cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
lemon zest	1/2	cup	Minced	-	-	-	-
orange zest	1/2	cup	Minced	-	-	-	-
active yeast	1	envelope		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
egg	3			214.5	1.08	18.84	14.265
orange flower water	3	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
purpose flour	3	cups	unbleached	-	-	-	-
purpose flour				-	-	-	-
olive oil				-	-	-	-
fruit	1/2	cup	chopped candied	12.54	2.9766	0.5412	0.0858
optional cream				-	-	-	-

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