Stuffed Queen Cake

Name: Stuffed Queen Cake
Ingredients: 1/2 cup milk; 1 11/16 tablespoons orange juice; 1 11/16 tablespoons port wine; 4 15/16 tablespoons melted butter; 3 egg yolks; 6 tablespoons sugar; salt; 1 Orange zest; 1 lemon zest; 3 9/16 cups wheat flour; 15/16 tablespoon dry yeast; 2 3/16 cups mixed nuts pine nuts, walnuts, hazelnuts, and almonds; gila jam to taste; cinnamon powder to taste; 1 egg yolk beaten for brushing; jelly to taste; powdered sugar to taste

17 ingredients

11 steps

Ingredients

1/2 cup milk
1 11/16 tablespoons orange juice
1 11/16 tablespoons port wine
4 15/16 tablespoons melted butter
3 egg yolks
6 tablespoons sugar
salt
1 Orange zest
1 lemon zest
3 9/16 cups wheat flour
15/16 tablespoon dry yeast
2 3/16 cups mixed nuts pine nuts, walnuts, hazelnuts, and almonds
gila jam to taste
cinnamon powder to taste
1 egg yolk beaten for brushing
jelly to taste
powdered sugar to taste

Directions

1

In a bread machine, combine the milk, orange juice, wine, butter, and egg yolks. Stir a little to mix.
2

Add the sugar, a pinch of salt, orange zest, lemon zest, flour, and yeast. Set the machine to the kneading and baking setting.
3

After the cycle ends, wait for the dough to double in volume, which takes about 30 to 60 minutes.
4

Preheat oven to 120°F.
5

Remove the dough from the bread machine and add the mixed nutes (save some for the garnish). Knead the nuts into the dough.
6

Stretch the dough into a rectangular shape, coat with gila jam and sprinkle with cinnamon powder.
7

Roll the dough into a log, bring the ends together and shape as a twisted circle, and place on a floured baking sheet.
8

Brush the dough with the beaten egg yolk and arrange the remaining nuts to garnish.
9

Place the tray in the oven at 120°F until it doubles in volume again.
10

Once it has doubled in volume, set the temperature for 360°F and bake for 20 to 30 minutes.
11

Remove from oven, brush with jelly and sprinkle with powdered sugar.