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FareShare Gazette -- February 2009 Recipes

FareShare Gazette -- February 2009 Recipes is built on Warm Milk, Warm Water, Active Dry Yeast, Sugar, and Unbleached All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 1/2 cup
• 1 tbsp
• 1 pinch
• 1 cup
• 2 cup
• 1/4 cup
• 1 1/2 tsp
• 1 tsp
• 1/2 cup
• 1 cup
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the milk, water and sugar.

2. 2

   Sprinkle with the yeast and stir to dissolve.

3. 3

   Let stand until foamy, about 5 minutes.

4. 4

   Sprinkle with the flour and beat until smooth.

5. 5

   Scrape down the sides of the bowl and cover with plastic wrap.

6. 6

   Let stand at room temperature until bubbly, about 2 hours.

7. 7

   In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour, the sugar, orange zest and the salt.

8. 8

   Add the sponge, eggs, vanilla extract (or scrape out the seeds from the split vanilla bean into the bowl), orange brandy and butter.

9. 9

   Beat until creamy, about 2 minutes.

10. 10

    Add the remaining flour, 1/2 cup at a time, until a soft dough is formed that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand.

11. 11

    Turn out the dough onto a lightly floured work surface; knead until soft and springy, about 3 minutes, adding only 1 tablespoon of flour at a time as necessary to prevent sticking.

12. 12

    The dough should not be too dry.

13. 13

    Place in a greased deep container, turn once to coat the top then cover with plastic wrap.

14. 14

    Let rise at warm room temperature until doubled in bulk, about 2 hours.

15. 15

    Sprinkle with the currants, candied orange peel and glazed dried fruits; press them in with your palms.

16. 16

    Roll the dough into a cylinder then smooth into a thick rope 20 to 22 inches long.

17. 17

    Lay the dough rope on a greased or parchment-lined pizza pan or cake pan 15 inches in diameter and pinch the ends together with water-moistened fingers to form a closed ring.

18. 18

    Place a 6-inch cake pan with greased outer sides upside down in the center of the ring to retain the center hole.

19. 19

    This pan will help the cake keep its shape.

20. 20

    Loosely cover with plastic wrap and let rise at warm room temperature until doubled in bulk, about 1 hour.

21. 21

    Twenty minutes before baking, preheat the oven to 375F.

22. 22

    To glaze the rosca, brush the entire surface with the egg yolk; gently press the nuts and angelica in a decorative pattern into the top.

23. 23

    Bake in the center of the preheated oven until browned and a cake tester inserted into the center comes out clean, 40 to 45 minutes.

24. 24

    Remove from the oven, brush with the melted butter and sprinkle with the sugar.

25. 25

    Remove immediately and let stand 10 minutes before using a large spatula to carefully transfer from the pan to a rack.

26. 26

    Let cool completely before slicing.