1 cup of butter or margarine
1/4 cup of milk
1/4 cup of sour cream
3 teaspoons of active dry yeast for bread or 4 packets
2 1/3 cups of all-purpose flour
2 tablespoons of sugar
3 large egg yolks
Filling:
1/2 cup of raisins
1/2 cup of brandy
2 egg whites
1/2 cup of sugar
1 1/3 cups of strawberry jelly
a pinch of cinnamon
1 cup of semisweet chocolate chips, cut into pieces
1/2 cup of chopped nuts or hazelnuts, not too fine
1 cup of grated coconut
Topping:
1/4 cup of butter or margarine at room temperature
1/2 cup of sugar
1/2 cup of chopped hazelnuts, not too fine
6 tablespoons of all-purpose flour
confectioner's sugar
1 cup of butter or margarine
1/4 cup of milk
1/4 cup of sour cream
3 teaspoons of active dry yeast for bread or 4 packets
2 1/3 cups of all-purpose flour
2 tablespoons of sugar
3 large egg yolks
Filling:
1/2 cup of raisins
1/2 cup of brandy
2 egg whites
1/2 cup of sugar
1 1/3 cups of strawberry jelly
a pinch of cinnamon
1 cup of semisweet chocolate chips, cut into pieces
1/2 cup of chopped nuts or hazelnuts, not too fine
1 cup of grated coconut
Topping:
1/4 cup of butter or margarine at room temperature
1/2 cup of sugar
1/2 cup of chopped hazelnuts, not too fine
6 tablespoons of all-purpose flour
confectioner's sugar
Melt the butter or margarine in a 1-liter saucepan
Add the milk and sour cream
Let it warm slightly over low heat and remove from heat
Add the yeast, stir
Mix the flour, sugar, and egg yolks in a stand mixer bowl
Add the melted butter or margarine mixture and beat for about 2 minutes, until well mixed
Cover with plastic wrap and then with a damp hot towel, and refrigerate overnight
Soak the raisins in brandy overnight that you'll use in the filling
Grease a ring mold with a hole in the center, with a diameter of 25 cm, and line the bottom with greased parchment paper
Divide the dough into two parts
Fill one part of the dough as instructed, spread half of the jelly in thin strips along the length of the dough
Sprinkle with cinnamon, chocolate chips, raisins, hazelnuts, and coconut
Roll up the dough tightly, folding the ends under to prevent filling from escaping
Repeat with the second part of the dough
Place the two ring-shaped cakes on top of each other in the prepared mold, forming a ring
Be sure to place one end of the first cake next to one end of the second cake and vice versa, so they grow evenly
Cover with plastic wrap and then with a damp hot towel, and let rise in a protected area for about 2 hours, until it has doubled in volume
Preheat the oven to moderate temperature (170°C)
For the topping: mix the sugar with the hazelnuts and flour
Add the butter or margarine pieces and mix with fingers until a crumbly texture forms
Sprinkle evenly over the cake
Bake for 30-45 minutes, or until golden brown
Let cool slightly in the mold, then release the sides of the cake with a knife and unmold
Serve warm, dusting with confectioner's sugar
If desired, you can bake this ring cake in two English muffin tins
