3 cups all-purpose flour
2 cups black forest cake crumbs
1/4 cup warm water
2 tablespoons melted butter
1 tablespoon black forest cake powder
2 eggs
1 envelope active dry yeast granulated (7g)
1/2 can sweetened condensed milk
Accessories
25cm diameter ring mold
11cm diameter refrigerator
3 cups all-purpose flour
2 cups black forest cake crumbs
1/4 cup warm water
2 tablespoons melted butter
1 tablespoon black forest cake powder
2 eggs
1 envelope active dry yeast granulated (7g)
1/2 can sweetened condensed milk
Accessories
25cm diameter ring mold
11cm diameter refrigerator
preparation
Mix the yeast with the black forest cake crumbs and warm water
Add the sweetened condensed milk, eggs, and melted butter and mix well
Gradually add two cups of flour, mixing as you go
Spread the remaining flour on a surface and knead the dough to form a ball
Cover and let rise
Grease the ring mold with butter
Open the dough into a 27x45cm rectangle
Sprinkle with black forest cake crumbs
Roll up along the longer side like a croissant
Join the ends, forming a ring
Make a deep cut in the surface, not reaching the edge
Place the ring in the mold and, in the center, place the refrigerator
Cover and let rest for 30 minutes
Heat the oven to medium temperature
Bake for 15 minutes or until the dough firms up
Remove the refrigerator
Bake for another 20 minutes or until golden brown
Serve when warm.
