Ingredients
- 650 g flour
- 250 ml warm milk
- 25-30 g fresh yeast
- 120 g melted butter
- 2 eggs and 1 yolk
- 10 g salt
- 1 jar SNOB orange marmalade
- To decorate: fruit of your choice, you can use SNOB FRUIT COCKTAIL
- 1 beaten egg
- An orange
- Bakeable figurines
- To fill, you can use SNOB pastry cream
Preparation
Mix a little of the 250 ml of warm milk with 2 or 3 tablespoons of flour, add 25-30 g of crumbled fresh yeast and stir well. Cover and leave to ferment for about 15 to 20 minutes in a warm place.
Once the dough has fermented, add the rest of the flour to a large bowl and gradually add the remaining ingredients, stirring until you get a smooth dough.
Flour a smooth surface and knead for a few minutes. Shape the dough into a ball and, once well kneaded, keep it in an airtight container for a couple of hours.
After a couple of hours the dough should have roughly doubled in size. Take it out and, on a floured smooth surface, knead again and shape it into a ring. The hole will shrink as it bakes, so it is a good idea to make it large. Leave it to rest again for about an hour, well covered, in a warm place.
Finally, you can brush it with egg and decorate it as you like, for example with fruit, almonds, icing sugar, etc. If you want to add a figurine, this is the moment to hide it well inside the dough.
Once decorated, place it in a preheated oven at 180°C for about 20 minutes; if you have a small ring cake it may be ready in 15 minutes. Take it out, let it cool and, if you like, you can cut it in half and fill it with our SNOB pastry cream.
Make it with
