Gorgonzola and Walnut Cake - Gorgonzola and Walnut Ring

Name: Gorgonzola and Walnut Cake - Gorgonzola and Walnut Ring
Ingredients: -30 g fresh yeast or 1 packet (10 g) dry yeast -1 teaspoon sugar -250 ml warm milk -100 g yogurt / sour cream; at room temperature -salt -pepper; freshly ground; to taste -2 eggs -450 g flour -80 g soft butter -150 g creamy gorgonzola -75 g walnuts; coarsely chopped -80 g pecorino / grana padano (can be replaced with sliced emmental) -butter and flour for the baking tray

Appetizers - Gorgonzola and Walnut Cake - Gorgonzola and Walnut Ring by Tudosia H. - Recipia

To prepare a delicious guguluf with gorgonzola and walnuts, start by activating the yeast. Use either fresh yeast or dry yeast, mixing it with sugar until it becomes a homogeneous paste. Add 2-3 tablespoons of warm milk to dilute the mixture. Let the yeast rise at room temperature for about 10-15 minutes, until it becomes frothy and doubles in volume. This step is essential as it ensures that the dough will rise beautifully. In a separate bowl, combine the yogurt or sour cream with the remaining warm milk in which you have dissolved the salt. Add pepper and eggs, mixing well until you obtain a homogeneous composition. Gradually incorporate the sifted flour, one tablespoon at a time, mixing continuously to avoid lumps. The sifted flour will help aerate the dough, giving it a fluffy texture. After incorporating all the flour, take the soft butter and mix it well with the gorgonzola until you obtain a uniform paste. This will give an intense and creamy flavor to the guguluf. Incorporate this paste into the flour dough, mixing carefully. It is important not to overmix, as you want to keep the air in the dough. Then, add the activated yeast and chopped walnuts, mixing gently until evenly distributed. Prepare a guguluf mold with a diameter of 20 cm, greasing it well with butter and dusting it with flour to prevent sticking. Pour the dough into the mold, ensuring it is evenly distributed. Preheat the oven to 180 degrees Celsius and bake the guguluf for 45-50 minutes, or until it turns golden and a knife inserted in the middle comes out clean. Once the guguluf is baked, remove it from the oven and sprinkle pecorino or grana padano cheese on top, with the option of using slices of emmental. Put it back in the oven for 3-5 minutes, until the cheese melts and forms a golden crust. After finishing, let the guguluf cool in the mold for a few minutes, then remove it and let it cool completely on a rack. When completely cooled, cut the guguluf into generous slices and serve it. It is a perfect choice for a delicious appetizer or an elegant brunch, with an unmistakable flavor of cheese and walnuts that will surely impress all your guests.

Ingredients

-30 g fresh yeast or 1 packet (10 g) dry yeast -1 teaspoon sugar -250 ml warm milk -100 g yogurt / sour cream
at room temperature -salt -pepper
freshly ground
to taste -2 eggs -450 g flour -80 g soft butter -150 g creamy gorgonzola -75 g walnuts
coarsely chopped -80 g pecorino / grana padano (can be replaced with sliced emmental) -butter and flour for the baking tray

Gorgonzola and Walnut Cake - Gorgonzola and Walnut Ring

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