Yucca Ring

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

Let it rest in a protected location until it doubles in volume

In a blender, beat the eggs and sugar until clear and fluffy

Without stopping, add the butter, salt, and cinnamon

Add the yucca and yeast mixture and beat until homogeneous

Remove from the blender 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 in a protected location until it doubles in volume (about 40 minutes)

Grease a ring mold with butter, reserve

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

Make a braid with the three ropes, place in the prepared ring mold and cover with a cloth in a protected location until it doubles in volume (about 40 minutes)

Preheat the oven to 200°C (hot)

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

Remove from the oven, wrap in a cloth and reserve

MAKE THE GLAZE: In a heatproof bowl set over boiling water, melt the sugar and milk, stirring until homogeneous

Pour over the warm ring

Wait for it to cool and serve at room temperature

323 calories per slice