Receita Solta

Delicious Guava Ring Cake: A Traditional Brazilian Recipe

RS

Por

Master Receita Solta

Delicious Guava Ring Cake: A Traditional Brazilian Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories1100 kcal

Resumo para quem tem pressa

"The guava roll is a classic of Brazilian homemade baking, combining fluffy yeast dough with a generous filling of guava paste chunks. The contrast between the golden crust and the melted creamy sweet makes this bread a traditional choice for afternoon coffee."

Delicious Guava Ring Cake: A Traditional Brazilian Recipe

O Que Você Precisa Saber

- The initial rest of 1 hour allows for gluten development and aeration of the dough with butter and eggs. - The uniform distribution of guava paste cubes over the dough opened to 1 cm ensures filling in all slices. - The second 30-minute rise in the pan ensures that the wreath does not crack when baking at 180°C.

Ingredients

Main Course

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup of warm milk
  • 3 eggs
  • 30 g of biological yeast
  • 1/2 cup of melted butter
  • 1 and 1/2 cups of guava paste cut into pieces
  • 1 pinch of salt

Instructions

Main Course

1

Em uma tigela grande, dissolva o fermento no leite morno e acrescente uma colher de açúcar. Deixe descansar por 10 minutos.

2

Add the eggs, melted butter, and the rest of the sugar to the yeast mixture.

3

Mix well and add the salt and flour little by little, until a homogeneous dough is formed.

4

Let the dough rest in a warm place for approximately 1 hour, or until doubled in volume.

5

After resting, knead the dough for a few minutes and roll it out with a rolling pin until it reaches a thickness of 1 cm.

6

Spread the guava paste pieces evenly over the dough.

7

Roll the dough like a jelly roll and place it in the ring mold.

8

Let the wreath rest for another 30 minutes before putting it in the oven.

9

Preheat the oven to 180 degrees Celsius and bake the ring cake for 40 minutes, or until golden.

10

Remove from the oven and let cool before unmolding.

11

Serve warm or at room temperature.

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Chef Tips

- Use warm milk between 35°C and 38°C to activate the biological yeast without burning the living microorganisms. - Toss the guava paste cubes in wheat flour before spreading to reduce sinking in the batter. - Wait for the wreath to warm before unmolding so that the guava filling firms up and does not run.

Variations

- Sprinkle dried shredded coconut over the open dough before rolling to create an aromatic inner layer. - Brush a beaten egg yolk with a tablespoon of milk over the wreath before baking to obtain shine. - Finish the wreath while still warm with a thin syrup of condensed milk or powdered sugar with milk.

Substitutions

- Melted butter can be replaced by culinary margarine with 80% lipids or sunflower oil. - Fresh biological yeast (30 g) can be replaced with 10 g of instant dry biological yeast. - The guava paste can be replaced by firm cubes of dulce de leche or marmalade cubes.

How to Store

Store the whole wreath or in slices in a closed bread bin at room temperature for up to 3 days. Avoid storing in the fridge, as the cold accelerates the natural drying of the sweet bread dough.

Can You Freeze It?

Freeze individual slices wrapped tightly in plastic wrap for up to 60 days in the freezer. To consume, let the slice defrost at room temperature for 1 hour and heat for 15 seconds in the microwave.

What to Serve With

Serve the warm slices with freshly brewed unsweetened coffee, creamy coffee with milk, or iced toasted mate tea. A slice of cured minas cheese or canastra creates the traditional Minas Gerais contrast of sweet with salty.

Frequently Asked Questions

Can I use creamy guava paste from a jar instead of firm pieces?

It is not recommended to use creamy guava paste, as the excessive moisture runs down the pan during baking and burns easily.

How to prevent the guava paste filling from leaking and burning the bottom of the pan?

Roll the dough, tightening the ends and closing the seams firmly, keeping a 2-centimeter border free of filling when rolling.

Why did the wreath dough become heavy and take a long time to rise?

Excess flour during kneading or liquids that are too warm can kill the yeast and make the bread dense.

Is it necessary to grease the bundt pan to bake the ring cake?

Yes, grease generously with butter and flour the pan well to prevent the melted guava paste from sticking to the metal sides.

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