Ingredients:
For dough (3 cakes):
770 grams of flour (1/2 5 cups)
150 grams of sugar (3/4 cup)
25 grams of yeast (1/2 bag)
3/4 Baking Enhancer Bag (Yeast)
3 large eggs
180 ml of water at room temperature (3/4 cup)
teaspoon of vanilla extract
Grated peel of 1/4 lemon
175 grams of soft butter cut into 2 cm cubes (take out of the fridge half an hour earlier)
1/2 teaspoon salt
For the stuffing:
750 grams of ricotta cheese
1/3 1 cups sugar
A tablespoon and a half heaped of cornflour
3 tablespoons cranberries
Grated peel of 3/4 lemon
1/2 1 tablespoon vanilla extract
1 egg
1 yolk
Preparation:
In a mixer with a kneading hook, mix the flour, sugar, yeast and baking improver for about a minute.
Add the eggs, water, vanilla extract and lemon peel and mix on medium speed for about 2 minutes until a uniform mixture is obtained.
Add the butter cubes one at a time while kneading, and put in for about 10 minutes until you get a soft and slightly sticky dough.
Add the salt and put in for another minute.
Remove the dough from the mixer, place in a floured bowl, cover with cling film and refrigerate for at least 4 hours.
In a mixer, using a guitar hook, at a slow speed, mix cheese, sugar, cornflour (crane), cranberries, lemon and vanilla extract.
Immediately afterwards add the egg and stir.
Roll the dough into three rectangles measuring 20x35 cm.
Spread a third of the cheese filling on each rectangle and roll into a roll.
Roll each of the rolls into a snail shape in a round baking pan 20 cm in diameter. Cut with scissors grooves in the high part of the cake before baking.
Brush with egg and bake at 170 degrees for about 30 minutes.
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