1 package of active dry yeast
1/2 cup (scant) of milk
1/2 cup (American standard) of fresh orange juice
3 tablespoons of butter
2 eggs
3 1/2 cups of all-purpose flour approximately
1 cup of orange jelly
1 egg for brushing
3 tablespoons of water
Cinnamon to taste
1 package of active dry yeast
1/2 cup (scant) of milk
1/2 cup (American standard) of fresh orange juice
3 tablespoons of butter
2 eggs
3 1/2 cups of all-purpose flour approximately
1 cup of orange jelly
1 egg for brushing
3 tablespoons of water
Cinnamon to taste
1 Dissolve the yeast in warm milk and fresh orange juice
Add butter, beaten eggs, and sifted flour, mixing with hands until a dough forms
Check the consistency: the dough should be firm yet slightly yielding
2 Cover with a cloth and let it rest until doubled in volume
Open the dough with a rolling pin, brush with orange jelly, and shape the cake
3 Preheat the oven to 350°F (180°C)
Let the cake rise for another 30 minutes
Brush with an egg dissolved in water and bake for about 30 minutes
Dust with cinnamon over the surface of the cake after it's removed from the oven
Let it rest for five minutes before serving.
