• "I couldn't come in December with any other recipe, I think, than cozonac." says Pastry Chef Robert Eisler about the recipe offered to Arte Alba readers.
"But to make it something different, I thought I'd bring you a different recipe, a cruffin cake recipe, with a look and filling that feels more like panettone than cake."
This recipe will yield 2 cruffin cakes with a diameter of 15 cm and a weight of approximately 750g each.
OBS: Make sure all ingredients are brought to room temperature before starting the recipe.
dough
We start by doing a Maya, combining in a bowl:
26g fresh yeast,
40 g Flour,
60 g warm milk.
We leave the bowl covered in a warm place for about 15 minutes, until we deal with the other ingredients.
Put in the bowl of a planetary mixer:
5 pcs Yolk,
30 g Citrus peel,
125 g Sugar,
4 g Salt,
1 pc Rum Essence,
2 pcs Vanilla Essence,
190 g Warm milk
and mix them together until the sugar has melted and the mixture is slightly foamy.
The second stage of dough preparation
We change the attachment of the mixer with the kneading hook and add:
500 grams of high protein flour and
leaven
mixing them on low speed until we have an elastic, shiny dough with strongly developed gluten.
Finally, we add the fat – 66g of butter at room temperature - and continue to mix on low speed until completely incorporated into the dough.
We put the dough in an oiled bowl, cover it with food foil and put it in a warm place for an hour.
OBS: For this step you can use the oven in which you leave only the light on.
After the leavening period, the dough is divided into 2 equal balls and left on the table, covered, for another 15 minutes.
The filling
The following will be used for the filling:
66 g Raisins,
66 g Cranberries,
266 g Candied Citrus Peel,
150 g Soft Butter.
Roll out each ball of dough as thinly as possible on a lightly oiled table, spread with half the amount of butter and fill with half of the filling. We shape the dough to obtain a long roll, which we put in the refrigerator for 30 minutes.
The roll is cut in 2 "long", a spiral is formed, and each cake is placed in a 15 cm diameter tray, smeared with egg yolk on the surface, covered with cling film and left to rise for another 30 minutes.
The muffins are baked in the fan oven at 150⁰C for 50-60 minutes, after which they cool in the pan, covered.
NOTE: For the filling you can also use other combinations, chocolate chips, sugar and cinnamon, etc.
Read on HERE in White Art and other delicious dessert recipes.
