1 cup of butter or margarine
1 cup of sugar
1 tablespoon of grated orange or lemon zest
2 eggs
1 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of salt
1 cup of chopped hazelnuts or almonds
1 cup of plum, jaboticaba, or mulberry jelly
whipped cream
1 cup of butter or margarine
1 cup of sugar
1 tablespoon of grated orange or lemon zest
2 eggs
1 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of salt
1 cup of chopped hazelnuts or almonds
1 cup of plum, jaboticaba, or mulberry jelly
whipped cream
Beat the butter and sugar until creamy
Add the grated zest and eggs one by one, beating well after each addition
Mix together the flour, yeast, cinnamon, nutmeg, and salt
Gradually add to the mixture, stirring well
Combine with hazelnuts or almonds, until everything is well combined
Refrigerate for 1 hour
Preheat oven to moderate (150°C)
Line the bottom of a round mold with 2/3 of the dough
Place the jelly on top of the dough
Spread the remaining dough over a floured surface, cutting it into strips about 2 cm wide
Arrange the strips over the jelly in a lattice pattern
Bake for approximately 50-60 minutes, or until the crust is golden brown
Remove from oven and let cool
Enchant with whipped cream
Serve warm, cut into 10 to 12 slices.
