This royalty-worthy treat is not just delicious, but it will make any meal unforgettable.
Preparation time: 6 hours 30 minutes
Baking time: 25 minutes
250 grams flour
3 pieces eggs
4 grams dry yeast
190 grams butter
25 grams sugar
5 grams salt
1 tablespoon blossom water
1 tablespoon cream
1 piece egg yolk
1 piece lemon, sliced
1 piece orange, sliced
8 pieces cherries in syrup
FOR THE CHOCOLATE
250 grams dark bitter chocolate
30 grams cocoa powder
70 grams sugar
650 mL milk
150 mL cream
Mix all ingredients and boil until it gets a bit thick. Strain and serve very hot.
FOR THE DOUGH
1. Mix all ingredients except the butter and make a dough. If you don’t have a food mixer, you may do it with your hands on a table.
2. Mix well for 10 minutes until the dough no longer sticks to the bowl’s surface or your hand.
3. Slowly add the butter in cubes and mix for 3 minutes, or until dough becomes elastic enough to see through its roots when stretched.
4. Place the dough in a bowl, cover, and let it rise to double its size in a warm area for around 1 hour. Then, keep it in the fridge for 4 hours.
5. Mix again by hand and roll into a ring shape. Place on a baking tray over parchment paper and decorate with candied oranges and cherries, fermenting for 3 hours in a warm area.
6. Brush with a mixture of egg yolk and cream. Sprinkle with sugar and bake at 180°C for 25 minutes.
FOR THE CHOCOLATE
1. Mix all the ingredients in a large pot and bring to a boil at low heat.
2. Cook until it thickens, then strain and serve very hot.
Chef ’s Note
For the dough, the Spanish tradition is to put a dry bean inside the dough. Whoever finds the bean while eating the cake will either have to pay for the cake or make one himself.
This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.