To prepare a delight that will please the taste buds, we will start with the dough. In a small bowl, liquefy the yeast with a teaspoon of sugar, gently stirring to activate it. Then add ½ of the warm milk, followed by 2 tablespoons of flour. Cover the bowl and let the mixture rise for 10 minutes, until it becomes frothy. In the meantime, in another bowl, mix the eggs with the remaining sugar until the mixture doubles in volume and the sugar completely dissolves. Sift the flour together with the pudding powder to avoid lumps. Combine the ingredients, gradually adding the rest of the warm milk, then the melted butter and grated orange zest, if you choose to use it. Knead the dough until it becomes smooth and elastic, pulling away from the bowls and hands. Let it rise in a warm, covered place until it doubles in volume.
For the chocolate cream, mix the butter with the egg and sugar until you obtain a frothy, airy cream. Add the sifted flour, cocoa, and ground almonds. Shape this mixture into a roll about 20 cm long, then wrap it in cling film. Place the roll in the freezer for 10 minutes or in the fridge for 30 minutes to harden.
After the cream has hardened, remove it and cut it into 20 equal parts. Shape each part into balls. Prepare a Guguluf pan by greasing it with butter and dusting it with flour. At the bottom of the pan, place the walnut halves, which you drizzle with a mixture of 2 tablespoons of melted butter and maple syrup or honey. In a bowl, mix the sugar with cinnamon. Melt the 50 g of butter in a saucepan and let it cool.
Remove the dough and divide it into 20 equal parts, shaping each part into balls. Let the balls rest for 10 minutes. Take a ball of dough and roll it out slightly into a circular shape. Place a cream ball in the middle, wrap it in dough, and shape it into a ball. Brush it halfway with melted butter, then roll the buttered side in the sugar and cinnamon mixture.
Place the balls in the pan, with the sugar and cinnamon side facing up. Proceed the same way with the next 9 balls, forming a first layer of dough. For the second layer, intersperse the other 10 balls among those already placed in the pan. Sprinkle the remaining sugar and cinnamon on top and drizzle with the remaining melted butter. Let the dough rise for another 30 minutes, covered, until it doubles in volume.
Preheat the oven and bake the dish for 10 minutes at 200 degrees, then reduce the temperature to 180 degrees and continue baking for 20-25 minutes or until it becomes nicely browned. Remove the pan from the oven, wait a minute, and turn it onto a platter. Let it cool slightly before serving, sliced, to bring a touch of joy to each plate.
For the chocolate cream, mix the butter with the egg and sugar until you obtain a frothy, airy cream. Add the sifted flour, cocoa, and ground almonds. Shape this mixture into a roll about 20 cm long, then wrap it in cling film. Place the roll in the freezer for 10 minutes or in the fridge for 30 minutes to harden.
After the cream has hardened, remove it and cut it into 20 equal parts. Shape each part into balls. Prepare a Guguluf pan by greasing it with butter and dusting it with flour. At the bottom of the pan, place the walnut halves, which you drizzle with a mixture of 2 tablespoons of melted butter and maple syrup or honey. In a bowl, mix the sugar with cinnamon. Melt the 50 g of butter in a saucepan and let it cool.
Remove the dough and divide it into 20 equal parts, shaping each part into balls. Let the balls rest for 10 minutes. Take a ball of dough and roll it out slightly into a circular shape. Place a cream ball in the middle, wrap it in dough, and shape it into a ball. Brush it halfway with melted butter, then roll the buttered side in the sugar and cinnamon mixture.
Place the balls in the pan, with the sugar and cinnamon side facing up. Proceed the same way with the next 9 balls, forming a first layer of dough. For the second layer, intersperse the other 10 balls among those already placed in the pan. Sprinkle the remaining sugar and cinnamon on top and drizzle with the remaining melted butter. Let the dough rise for another 30 minutes, covered, until it doubles in volume.
Preheat the oven and bake the dish for 10 minutes at 200 degrees, then reduce the temperature to 180 degrees and continue baking for 20-25 minutes or until it becomes nicely browned. Remove the pan from the oven, wait a minute, and turn it onto a platter. Let it cool slightly before serving, sliced, to bring a touch of joy to each plate.
Ingredients
Dough - 30 g fresh yeast or 10 g dry yeast - 100 g sugar - 250 ml warm milk - 2 eggs - 550 g flour - 50 g vanilla pudding powder - 60 g butter, melted and cooled - grated orange peel, to taste (optional) Chocolate cream - 50 g butter - 1 egg (about 50 g) - 50 g sugar - 30 g flour - 20 g cocoa - 50 g almonds, ground In addition - 3/4 cup walnut halves - 2 tablespoons butter, melted - 1/3 cup maple syrup or honey - 100 g sugar - 1 teaspoon cinnamon, powdered - approx. 50 g melted butter (if more is needed, add more)