Cassava Roll

PREPARE THE DOUGH: in a medium bowl, dissolve the yeast in the milk, add 1 cup of all-purpose flour, mix well and cover with plastic wrap

Let it rest at room temperature until it has doubled in volume

In a stand mixer, beat the eggs and sugar until light and fluffy

Without stopping to beat, add the butter, salt, and cinnamon

Add the cassava and yeast mixture and beat until smooth

Turn off the mixer and gradually add the remaining flour, mixing with your fingertips until it no longer sticks to your hands

Transfer to a floured surface and knead until bubbles form

Make a ball with the dough, cover with a cloth and let it rest at room temperature until it has doubled in volume (about 40 minutes)

Grease a ring mold with butter, reserve

Divide the dough into three parts and shape each one into a roll

Make a braid with the three rolls, place in the prepared ring mold and cover with a cloth at room temperature until it has doubled in volume (about 40 minutes)

Preheat the oven to 400°F (quente)

Brush the cassava roll with egg white and bake in the preheated oven until golden brown (about 40 minutes)

Remove from the oven, cover with a cloth and reserve

MAKE THE GLAZE: in a heatproof bowl set over simmering water, bring the sugar and milk to a boil, stirring until smooth

Pour over the warm cassava roll

Let it cool and serve at room temperature

323 calories per slice