Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, folar de olhão (portuguese orange-cinnamon cake). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Folar de Olhão (Portuguese orange-cinnamon cake) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Folar de Olhão (Portuguese orange-cinnamon cake) is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook folar de olhão (portuguese orange-cinnamon cake) using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Folar de Olhão (Portuguese orange-cinnamon cake):
- Get Dough:
- Get 1/2 cup + 5 tbsp of melted and cooled butter
- Get 1/8 cup milk
- Prepare 1/2 cup + 4 tbsp of Orange Juice with pulp
- Take 1/8 cup Brandy or Rum (for baking or regular)
- Get 1/2 tsp salt
- Get 1 yeast packet
- Make ready 4 Cups flour
- Get Filling:
- Prepare 1/2 cup and 5 tbsp of melted butter
- Take 1 cup brown sugar
- Make ready 1 tbsp ground cinnamon
- Make ready 1 tsp fennel seeds chopped
- Take 2 tbsp Orange juice
For the Dough: Combine the dry ingredients in the bowl of an electric mixer fitted with the dough hook attachment. In a separate bowl, whisk together the liquid ingredients until combined. Pour the liquid into the dry mixture and turn the mixer on medium speed. My favourite to date is the Folar de Olhão with its seven layers of caramelised sugar and cinnamon.
Instructions to make Folar de Olhão (Portuguese orange-cinnamon cake):
- For the Dough: Combine the dry ingredients in the bowl of an electric mixer fitted with the dough hook attachment. In a separate bowl, whisk together the liquid ingredients until combined. Pour the liquid into the dry mixture and turn the mixer on medium speed. Once a cohesive dough is formed, continue to knead in the mixer for about five minutes. Cover with plastic and allow to rise in warm place until double in size, about an hour and a half.
- For the Filling: Stir all the ingredients together in a medium bowl.
- To assemble: Butter an 8-inch ring mold or cake pan and place on a sheet tray. Scrape the dough onto a lightly floured surface and pat into a rectangle. Cut the dough into 12 squares, then roll each square into a ball. Use a rolling pin to roll each dough ball into a thin circle about 8 inches in diameter. This doesn’t have to be exact
- Place one circle of dough at the bottom of the pan or ring mold. Spread about 1 ½ tablespoons of filling on top of the dough. Repeat layering and filling with the rest of the, finishing with the filling on top.
- Cover the pan or ring mold with plastic and allow to rise in a warm place for about 45 minutes. Preheat the oven to 375ºF
- Bake the folar for 45 minutes. Allow the cake to cool for a few minutes, then turn the pan upside down or remove to ring mol while the gooey filling is still hot. If you have any trouble with this, use an offset spatula to loosen the sides of the cake from the pan.
- Cut into slices and serve warm or at room temperature
Pour the liquid into the dry mixture and turn the mixer on medium speed. My favourite to date is the Folar de Olhão with its seven layers of caramelised sugar and cinnamon. More like a cake than a bread it is hard on the outside, with the appearance of a large English pork pie and incredibly gooey inside. Here is how you cook it. Either by hand or in the bowl of a stand mixer, combine the flour and salt, mixing well to disperse the salt evenly throughout.
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