Cuca "Italiana
Brazilian
Distribute the topping evenly so every slice has some of the crumb. If adding fruit, leave room between pieces for the dough underneath to bake through.
- Servings (recipe yield)
- 8 servings
- Prep time
- Not provided
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 a cup of warm water
- 2 eggs
- 6 tablespoons milk
- 2 tablespoons lard or butter
- 1 tablespoon instant dry yeast
- A pinch of nutmeg
- 1 teaspoon vanilla essence (optional).
- Optional herbs and spices: Fennel seeds, cinammon, cloves. Don't put too many though.
- 1 cup sugar
- 1/2 cup flour
- 2 tablespoons lard or butter
- 1 teaspoon vanilla essence
Instructions
- Add the sifted flour, the nutmeg and a pinch of salt into a bowl. In another one, add the sugar, the warm water, the fat of choice, the yeast and the vanilla essence.
- Unite both mixes and knead it until an homogenous dough forms. Put it in a properly floured and greased baking tray that you would use for baking bread, or a tall, round tray for cake.
- Prepare the "farofa" mixing the sugar, the flour, the fat and the vanilla essence with your fingertips, until they form crumbles. Now put the "farofa" over the dough, cover it with a cloth and leave it to rest for 2 hours.
- Then, bake it at a pre-heated 180C (356F) oven for 40 minutes.
- Have it with fruit jam (grape is my favourite) or dulce de leche, and some coffee.
Source: Public Domain Recipes · bernardo-slongo · Recipe source · Public-domain source license