Angelica cake: it is a typical Christmas recipe, the Angelica Cake is a brioche bread stuffed with sultanas and candied orange, intertwined to form a soft garland and finally decorated on the surface with icing. It is a dessert created by the Sisters Similar (two Bolognese twins who have dedicated their lives to perfecting and teaching traditional Italian cuisine). I preferred to make the dessert simpler and faster in the realization: I used the chocolate chips and on the surface only icing sugar. It is a nice idea to serve instead of the usual panettone, perfect for breakfast and as a snack for children.
Ingredients for 6-8 people
- 135 gr of Manitoba flour (0 flour)
- Fresh brewer's yeast, or 2 level teaspoons of dry powdered yeast
- 75 grams of water
- 1 teaspoon of sugar
- 400 gr of Manitoba
- 75 grams of sugar
- 120 grams of warm whole milk
- salt up to 3 gr
- 120 gr of butter + 50 for brushing
- 3 medium egg yolks
- 100 gr of chocolate chips
- powdered sugar to decorate
How to prepare the Angelica Cake
Let's start by preparing the leaven: pour the water, sugar, yeast and flour into a bowl, mix and form a loaf; Cover it with plastic wrap and let it rise for about 1/2 hour.
In the meantime, prepare the dough, put the warm milk, 3 egg yolks, sugar and salt in a bowl, mix the mixture and pour it into a larger bowl, or into the bowl of the planetary mixer, containing the flour (400 g of manitoba), mix with a wooden spoon and add the butter a little at a time (knead by hand or with the planetary mixer, with a hook. Once all the butter has been added, and after about 10 minutes of processing you will get a smooth and compact dough
add the leavened dough to the dough, a little at a time, incorporate it into the dough by hand or with the mixer. When the two compounds are completely blended, put the dough in a tall container previously buttered on the bottom, and cover with cling film. Let it rise for about 3 hours, until it has doubled in volume (put the container in a warm room).
After rising, pour the dough on a pastry board, roll out with a rolling pin, brush with melted butter and pour immediately (otherwise if the butter hardens they will not stick) on the surface the chocolate chips or raisins, leaving 4 -5 cm all around.
Roll the dough from the longer side onto itself. Cut the dough in half lengthwise, and twist the two strands thus created on themselves, arrange the garland on a sheet of parchment paper that you are going to create by intertwining the two strands on themselves.
Put the flaps underneath so that they are not visible from above. Brush with previously melted butter and bake at 180 degrees for 40 minutes. Halfway through cooking, place a sheet of aluminum foil on the surface so as not to darken the cake. After taking the cake out of the oven, sprinkle with icing sugar and serve. And your Angelica Cake is ready. Enjoy your meal!
It can be stored under a glass bell, once cooled, for 2-3 days.
WINE PAIRING: Passito di Pantelleria (from www.vinacciolo.it)