3 h
Temperature: Room temperature
Additional culinary preparation: Sweet
Allergens
Gluten
Gluten
Milk
Milk
Eggs
Eggs
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.063 kg
Yeast 6.25 g
Sugar 0.034 kg
Butter 0.009 kg
Eggs 0.5 ud
Vanilla flavour 0.001 g
Rum Negrita 0.001 l
Orange zest grater 0.013 g
Lemons 0.013 kg
Sterilised milk 0.028 l
Walnut 0.025 kg
Corinto raisins 0.025 kg
Elaboration
  • Preheat the oven to 180ºC.
  • Weigh the flour, sugar, milk, eggs, vanilla essence, rum, orange zest, lemon zest and fresh crumbled yeast in a basin.
  • Knead with a blender at low speed for about 5 minutes and add the tempered melted butter, stirring for another ten minutes.
  • Ferment the dough well covered with cling film in a warm place without exceeding 40ºC and wait until it doubles its volume.
  • Add the raisins and chopped nuts, mixing everything well and breaking the fermentation.
  • Place the dough inside a pastry bag and pour into chosen molds.
  • Re-ferment, bake in the oven, cool.
Nutritional information (1 portion)
Fiber 1.04 g
Saturates 1.51 g
Monounsaturated fatty acids 1.2 g
Polyunsaturated fatty acids 2.24 g
Cholesterol 31.18 mg
Calcium 19.24 mg
Iron 0.63 mg
Zinc 0.35 mg
Vitamin A 30.43 ug
Vitamin C 1.35 g
Folic acid 29.59 ug
Salt (Sodium) 18.59 mg
Sugars 10.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.