Ingredients :
- 360 gr. strong flour
- 2 eggs
- 85 ml. warm milk
- 65 gr. sugar
- 40 ml. brandy
- 25 gr. melted butter
- 25 gr. cocoa powder
- 20 gr. baker’s yeast
- 1 pinch ground cinnamon
For the filling:
- Pastry cream
For decorating:
- Sliced almonds
- Icing sugar
- Red cranberries
- Cinnamon sticks
Elaboration:
- Mix the strong flour with the cinnamon powder and the cocoa powder.
- Dissolve the baker’s yeast in the lukewarm milk.
- Lightly beat the eggs with the sugar, melted butter, brandy and milk.
- Add the mixture of flour, cinnamon and cocoa and knead until you get a smooth, elastic, homogeneous dough.
- Cover with a cloth and let it rest for 90 minutes.
- Stretch the dough slightly to give it the shape of a ring.
- Cover with a cloth and let ferment for 1 hour.
- Brush the ring-shaped cake with a little olive oil and decorate with the candied fruit.
- Bake for 20 minutes at 180ºC.
- Let it cool and cut it in half horizontally.
- Fill with the pastry cream and cover again with the lid.
- Sprinkle on top with a little grated white chocolate.
