Mixture
3/4 cup all-purpose flour
1/2 cup whole milk
1/3 cup ground almonds
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 tablet active dry yeast (15g)
Filling
1/3 cup ground almonds
1/2 teaspoon ground cinnamon
6 oz chestnuts, peeled and chopped
100g candied orange peel, diced
2 large egg whites
Glaze
1/3 cup candied orange peel, toasted
1/4 cup rosewater jelly, melted
For brushing
1 large egg, beaten
Mixture
3/4 cup all-purpose flour
1/2 cup whole milk
1/3 cup ground almonds
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 tablet active dry yeast (15g)
Filling
1/3 cup ground almonds
1/2 teaspoon ground cinnamon
6 oz chestnuts, peeled and chopped
100g candied orange peel, diced
2 large egg whites
Glaze
1/3 cup candied orange peel, toasted
1/4 cup rosewater jelly, melted
For brushing
1 large egg, beaten
Mixture
Combine flour, yeast, and milk
Let it rest
Beat eggs with butter and add to mixture
Mix well
Add remaining ingredients and knead
Form a ball, cover, and let it rise
Repeat kneading process
Let it rise again
Filling
Mix ingredients
Grease a baking dish with butter
Roll out dough into a 35 x 40 cm rectangle
Spread filling, leaving a border
Brush border with egg and roll up
Cut dough in half lengthwise
Place them side by side with cut sides facing out
Brush ends with egg, entwine the pieces, and seal ends
Brush with remaining egg
Cover and let it rise for 20 minutes
Bake in a hot oven at high temperature for 40 minutes
Cobertura
Brush warm cake with rosewater jelly and cover with candied orange peel.
