Hi, I’m Joana. Today, we’re going to prepare folar de olhão (portuguese orange-cinnamon cake) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Folar de Olhão (Portuguese orange-cinnamon cake) Recipe
Folar de Olhão (Portuguese orange-cinnamon cake) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Folar de Olhão (Portuguese orange-cinnamon cake) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook folar de olhão (portuguese orange-cinnamon cake) using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Folar de Olhão (Portuguese orange-cinnamon cake):
- Take Dough:
- Take 1/2 cup + 5 tbsp of melted and cooled butter
- Make ready 1/8 cup milk
- Make ready 1/2 cup + 4 tbsp of Orange Juice with pulp
- Prepare 1/8 cup or (for baking or regular)
- Prepare 1/2 tsp salt
- Take 1 yeast packet
- Get 4 Cups flour
- Take Filling:
- Prepare 1/2 cup and 5 tbsp of melted butter
- Make ready 1 cup brown sugar
- Get 1 tbsp ground cinnamon
- Make ready 1 tsp fennel seeds chopped
- Make ready 2 tbsp Orange juice
Instructions to make Folar de Olhão (Portuguese orange-cinnamon cake):
- For the Dough: Combine the dry ingredients in the bowl of an electric mixer fitted with the dough hook attachment. In a separate bowl, whisk together the liquid ingredients until combined. Pour the liquid into the dry mixture and turn the mixer on medium speed. Once a cohesive dough is formed, continue to knead in the mixer for about five minutes. Cover with plastic and allow to rise in warm place until double in size, about an hour and a half.
- For the Filling: Stir all the ingredients together in a medium bowl.
- To assemble: Butter an 8-inch ring mold or cake pan and place on a sheet tray. Scrape the dough onto a lightly floured surface and pat into a rectangle. Cut the dough into 12 squares, then roll each square into a ball. Use a rolling pin to roll each dough ball into a thin circle about 8 inches in diameter. This doesn’t have to be exact
- Place one circle of dough at the bottom of the pan or ring mold. Spread about 1 ½ tablespoons of filling on top of the dough. Repeat layering and filling with the rest of the, finishing with the filling on top.
- Cover the pan or ring mold with plastic and allow to rise in a warm place for about 45 minutes. Preheat the oven to 375ºF
- Bake the folar for 45 minutes. Allow the cake to cool for a few minutes, then turn the pan upside down or remove to ring mol while the gooey filling is still hot. If you have any trouble with this, use an offset spatula to loosen the sides of the cake from the pan.
- Cut into slices and serve warm or at room temperature
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