This week, which is Easter week, we want to present a simple recipe for you to enjoy during your breakfasts these days.
Ingredients
1/2 Baking powder 125 ml Milk Peel of 1 Orange and 1 Lemon 60 g Melted Butter 1 egg Almonds and Walnuts crumbs to taste 325 g Flour 50 g Sugar Cane sugar to taste 1 jar of Tuttafrutta Pineapple and Orange
Preparation
Pour the milk into a large bowl.
Dissolve the yeast in it.
Add the sugar, melted butter, the half egg you have broken and beaten previously, orange and lemon zest, and finally the flour.
Knead well for 10 minutes and then let the dough rest for an hour in a covered bowl.
After this time has passed, roll out the dough, helping with a rolling pin, and give it a rectangular shape, using a plumcake mold.
On the sides cut slanted strips with a knife.
Now add to the center 1 jar of Pineapple and Orange Tuttafrutta and the almond and walnut granules.
Last step: cover the jam by closing the sides toward the center, forming a braid.
Brush with the remaining half egg and sprinkle with brown sugar to taste.
Bake in a preheated oven at 180° for 30 minutes.
The extra gear
The braid filling can be made with flavors of your choice–red fruits, such as raspberry or black currant, are also very good for it.
Our Tuttafrutta Pineapple and Pineapple gives this cake a fresh and intense flavor.
We recommend serving the dessert slightly warmed and accompanying the slice with another spoonful of jam for an even more mouthwatering result! #stringle#restiamoacasaecuciniamo
