It is a traditional Christmas bread, where the combination of various spices gives it a unique flavor, which is glazed and decorated with poinsettia flowers made from almond paste.
Sift the flour with the baking powder and the spices, set aside.
Mix the sugars and set aside.
Using a mixer, cream the butter with the vegetable shortening; once incorporated, add the sugars and then the yolks one by one, giving time to integrate each one. If using, add the vanilla essence, then transfer to a large bowl and mix with a whisk by hand, alternating the dry ingredients with the liquids gradually, set aside.
Beat the egg whites until stiff peaks form and gently fold them into the previous mixture, being careful not to deflate the batter and mixing delicately without overbeating, as this may cause the bread to fall.
Pour into a 26 ring mold or into individual molds previously prepared with a non-stick spray or greased and floured.
Preheat the oven.
Bake at 200°C for 40 minutes or until the bread is perfectly cooked, checking with a toothpick that it comes out completely clean.
Let it cool, unmold, and decorate.
To make the glaze that will be used for coating, place the sugar in a bowl and gradually add water, tablespoon by tablespoon, until the desired thickness is obtained; it should be like honey.
When the bread is completely cool, coat it with the glaze.
To make an almond paste, combine the almond powder, powdered sugar, and egg whites, mixing everything very well. Form three portions: one large and color it red, one medium and color it green, and a small one and color it yellow. Place them in a plastic bag or a covered container to prevent drying out. Shape them into poinsettias and place them on the bread.
Finally, dust with a little powdered sugar using a sifter.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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