1 tablespoon of salt
2 baking powder tablets (30g)
6 cups of all-purpose flour
1 cup of buttermilk
1/2 cup of orange juice
6 tablespoons of butter or margarine
2 eggs
2 tablespoons of grated orange zest
2 tablespoons of grated lemon zest
1 tablespoon of ground cinnamon
1/2 cup of raspberry gelée for filling
1/2 cup of raspberry gelée for brushing
1 tablespoon of salt
2 baking powder tablets (30g)
6 cups of all-purpose flour
1 cup of buttermilk
1/2 cup of orange juice
6 tablespoons of butter or margarine
2 eggs
2 tablespoons of grated orange zest
2 tablespoons of grated lemon zest
1 tablespoon of ground cinnamon
1/2 cup of raspberry gelée for filling
1/2 cup of raspberry gelée for brushing
Mix salt, baking powder, 2 cups of flour, and 1/2 cup of buttermilk in a large bowl
Heat the orange juice, milk, and 4 tablespoons of butter or margarine over low heat until warm; the butter does not need to melt completely
With an electric mixer on low speed, gradually add the warm liquid mixture to the flour mixture, beating until combined
Increase the speed and beat for 2 minutes, scraping the sides of the bowl occasionally
Add eggs, 1 cup of flour, and 1 tablespoon of grated orange zest; beat for another 2 minutes, scraping frequently
Add the remaining 2 1/2 cups of flour and mix with a wooden spoon until a soft dough forms
Place the dough on a well-floured surface and knead for a few minutes, adding more flour as needed
Shape into a ball and place in a greased large bowl, turning to coat the other side
Cover and let rise in a protected area for 1 hour
Reduce the dough and shape into a ball again
Place on a well-floured surface, cover, and let rise in a protected area for 1 hour
Reduce the dough again and shape into a ball
Place on a well-floured surface, cover, and let rest for 15 minutes
Mix cinnamon with 1/2 cup of buttermilk in a small bowl; reserve
Melt 2 tablespoons of butter or margarine with the remaining orange zest in a small saucepan
Grease a hole-shaped mold with a diameter of 25cm
Divide the dough into two parts
Cut each part into 16 pieces
Shape each piece into a ball and reheat with 1 tablespoon of raspberry gelée
Place half of the balls in the mold, then brush with melted butter or margarine and dust with cinnamon buttermilk mixture
Add the remaining balls, melted butter or margarine, and cinnamon buttermilk mixture; cover and let rise for 45 minutes
Heat the oven to moderate temperature (180°C) and bake for about 50 minutes, until golden brown
If it gets too dark on top, cover lightly with aluminum foil; remove from mold and brush entire surface with raspberry gelée; serve warm or at room temperature
Wrap in aluminum foil and heat in a moderate oven for about 15 minutes; decorate with raspberries and lemon zest, and tie with a ribbon; when serving, each person removes a ball; serves 32 portions.
