Have you ever tried a cuca cake with a Christmas twist? If you enjoy cuca and panettone, this recipe is for you. Come with me to learn how to make this Christmas Cuca called Cucatone.
Prep Time1 hourhr30 minutesmins
Cook Time40 minutesmins
Total Time2 hourshrs10 minutesmins
Servings: 12slices
Calories: 272kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Oven
Ingredients
To activate the yeast
1/3cup ofAll-purpose flour1.41 oz (40 g)
1/3cup ofMilk warm2.7 fl oz (80 mL)
1/2tbsp ofDry yeast0.18 oz (5 g)
Dough
2units ofEgg
1/2cup ofSugar0.32 oz (90 g)
1 and 1/2tbsp ofButter1.1 oz (30 g)
1tsp ofOrange essence0.17 fl oz (5 mL)
Lemon zestto taste
1 and 1/2cups ofAll-purpose flour6.3 oz (180 g)
1/2cup ofRaisins2.3 oz (65 g)
1cup ofCandied fruits4.6 oz (130 g)
Crumb Topping
3/4cup ofAll-purpose flour3.2 oz (90 g)
3tbsp ofSugar1.6 oz (45 g)
2 and 1/2tbsp ofButter1.8 oz (50 g)
1/4cup ofCandied fruits1.1 oz (32 g)
1/4cup ofRaisins1.1 oz (32 g )
1/2cup ofSliced almonds1.4 oz (40 g)
Instructions
To activate the yeast
In a bowl, combine the all-purpose flour, warm milk, and dry yeast. Mix well.
Cover and let it rest for 10 minutes.
Dough
Once the yeast is activated, add eggs, sugar, room temperature butter, orange essence, and lemon zest. Mix well.
Add the all-purpose flour and mix well.
When it becomes homogeneous, mix for about 3 minutes.
Cover and let the dough rest for 40 minutes in a warm place.
Then add the raisins and candied fruits, and mix a little more.
Pour into a greased and floured 8-inch (20cm) diameter pan.
Cover and let it rest for 40 minutes in a warm place.
Crumb Topping
In a bowl, combine the all-purpose flour, sugar, and butter to form crumbs.
Then add candied fruits, raisins, and sliced almonds, and mix again.
IMPORTANT: If your raisins and candied fruits are too dry, hydrate them for 20 minutes before adding to the crumb mixture, you can use water or a distilled spirit.
Pour over the fermented dough and bake in a preheated oven at 392°F (200°C) for about 40-45 minutes.