This traditional Yucatán ring is a true delight to the palate, with fluffy and soft bread, filled with cream cheese and glazed with icing sugar, it will definitely become one of your favorites. Don’t miss this brioche bread recipe!
1/4 cups butter, at room temperature, for the filling
3/4 cups icing sugar, sifted, for the filling
1 teaspoon vanilla essence, for the filling
1 egg yolk, for brushing
3/4 cups icing sugar, sifted, for the glaze
1/4 cups milk, for the glaze
1 tablespoon orange zest, for the glaze
Preparation
2h
20 mins
Low
Preheat the oven to 180°C.
For the dough, in a bowl mix the yeast with the warm milk. Let it rest for 10 minutes.
On a surface, mix the flour with the sugar, salt, and eggs; gradually add the hydrated yeast and knead until obtaining a firm and homogeneous dough, add the butter and continue kneading until integrated and have an elastic dough.
Place the dough in a previously greased bowl, cover, and let it ferment in the refrigerator for 1 hour or until it doubles in volume.
For the cream cheese filling, beat the cream cheese and butter for 5 minutes, add the sifted icing sugar and vanilla essence and beat until having a homogeneous and firm consistency. Refrigerate.
Poach the dough and roll it out with a rolling pin, place the cream cheese filling and roll it up.
Place in a previously greased ring mold, cover with a kitchen towel or cling film and ferment for 30 minutes.
Brush with egg yolk and bake for 40 minutes at 180°C. Cool and unmold.
For the glaze mix the icing sugar with the milk and orange zest until having a semi-liquid consistency. Cover the ring with the glaze and refrigerate for 10 minutes.
Serve, pair with coffee, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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