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https://www.raiplay.it/programmi/esem... - Barbara prepares a traditional dessert. First she starts the cream by cooking the raspberries, orange juice and sugar in a pan until the mixture becomes creamy. In a saucepan she then mixes the milk with the yeast, sugar and flour until the mixture becomes sticky. At this point she transfers it to the oven at 50° covered with cling film and cooks for about 15-20 minutes, until it doubles in volume. Meanwhile, in a planetary mixer she works the flour with the sugar and then adds the eggs beaten with the cream, the soft butter, the lemon and orange zest and the vanilla. When it is well mixed, she adds the salt and the mixture that has risen in the oven. After kneading for 10 minutes, she rolls out the dough with a rolling pin and forms a rectangle. On the surface she spreads the now cold raspberry cream and rolls it up lengthwise. Cut the roll in half, always lengthwise, and braid the two strands obtained. Place them in a donut mold and let it rise for an hour and a half. At this point, bake in the oven for 30 minutes at 180° covered with aluminum foil. Finally, remove the paper, brush with raspberry cream and leave to bake for another 10 minutes. Ingredients: 500 g of type flour 7 g of dehydrated brewer's yeast 100 g of milk 120 g of sugar 2 eggs orange peel lemon peel 1 vanilla pod 80 ml of fresh cream 120 g of soft butter 10 g of salt granulated sugar For the raspberry cream 300 g of raspberries Juice of an orange 100 g of sugar Cooking: 50° for about 20 minutes 180° for 30 minutes 180° for 10 minutes