Angelica cake, Simili sisters recipe
Angelica cake, sweet and fluffy brioche, perfect for Christmas holiday
Yields: 1Cake 
Prep: 6/8H ~ Cooking Time: 30/40Min 
Diff: Medium
- 135g Bread flour
- 75ml Water
- 2 tsp active dry Yeast
- For the dough
- 400g Bread flour
- 70g Sugar
- 150ml Milk
- 3 Yolks
- 1 tsp Salt
- 120g Soft butter
- For the filling
- 100g Sultanas
- 25g Butter, melted
Info
Yields: 1Cake Prep: 6/8H ~ Cooking Time: 30/40Min Diff: Medium
Ingredients
- For the biga- 135g Bread flour
- 75ml Water
- 2 tsp active dry Yeast
- For the dough
- 400g Bread flour
- 70g Sugar
- 150ml Milk
- 3 Yolks
- 1 tsp Salt
- 120g Soft butter
- For the filling
- 100g Sultanas
- 25g Butter, melted
Introduction
The Angelica cake is a sweet, fluffy brioche, which is usually made during Christmas holidays. It has been invented by the Simili sisters, who wrote a cookbook about Bread&co. The recipe is simple, and you can choose the filling you prefer: sultanas or chocolate chips for a yummy version.
Directions
-Make biga: mix flour, yeast and water and knead into a compact ball. Cover and let rise until doubled.
- For the dough: in a large bowl mix the flour and the sugar. Pour in the milk and the beaten yolks, gradually. Add the salt and the butter in pieces: if too sticky, let chill the dough and knead after 15/30min. Finally, add the bugs, always one piece at a time. Once ready, put the dough into a cleaned bowl, cover, and let rise 6-8 hours.
- Roll the dough to a rectangle over a floured working surface and brush the surface with the melted butter. Sprinkle the sultanas on top and start rolling the dough up lengthwise. Cut the roll into two ropes in the middle lengthwise then start braiding the ropes and link the two extremities, forming a circle.
- Arrange the Angelica over a baking tray lined with parchment paper, cover with plastic wrap and let rise until doubled. Bake at 180 degrees for 30-40 minutes.
- Once ready and cool, garnish with a mixture of icing sugar and water sprinkled on the top.
