King’s ring cake

King’s ring cake

  •  125 gr. flour
  •  60 cc. milk
  •  10 gr. fresh yeast
  •  10 gr. honey for the dough
  •  75 cc. milk
  •  30 gr. fresh yeast
  •  2 eggs
  •  100 gr. sugar
  •  1 tbsp. vanilla essence
  •  1 tbsp. lemon zest
  •  1 tsp. fine salt
  •  375 gr. flour
  •  100 gr. softened butter for the pastry cream
  •  3 egg yolks
  •  60 gr sugar
  •  250 cc. milk
  •  30 gr. corn starch
  •  1 tbsp vanilla extract to decorate
  •  canned cherries in syrup
  •  canned brightened fruit
  •  coarse sugar Preparation

👉 For the previous dough, mix the flour, milk, fresh yeast, and honey in a bowl until smooth. Cover and let it sit in a warm place for 1 hour.

👉 For the dough, mix the previous dough with the milk, yeast, egg, sugar, vanilla essence, lemon zest, salt, and flour. Knead until fully combined. Finally, add the softened butter and continue kneading until the dough comes off the counter cleanly. Let it rest, covered, for 15 minutes.

👉 Preheat the pan for 2 minutes, no more than 3. Roll out the dough and place it in the pan. Let it rest again for 10 minutes and cook in the covered pan over low heat for 10 minutes and over medium heat for 20 minutes.

👉 For the pastry cream/natilla, bring the milk and half of the sugar to a boil. Mix the other half of the sugar with the egg yolks and cornstarch. When the milk comes to a boil, pour half of it over the egg yolk mixture and whisk to combine. Pour it back into the pan and cook, stirring constantly, until it thickens. Cool.

👉 Decorate the ring with the pastry cream, cherries, brightened fruit, and coarse sugar.


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