Vídeo: Bolo Rainha de Maçã – Uma Delícia para o Natal

🗣️ Transcrição automática de voz para texto.

1 apple and a half, cut into small pieces 70 g of dried figs, cut into quarters 30 g of raisins 30 g of sultanas 2 teaspoons of ground cinnamon 80 ml of white port wine 150 ml of warm milk 9.2 g of dry baker’s yeast 600 g unleavened T55 wheat flour 150 g sugar 125 g melted butter 3 eggs Zest of 1 lemon 1 pinch of salt 50 g of walnut kernels 50 g of chopped almonds 4 tablespoons of chila jam 1 apple and a half, cut into slices Jam for brushing Flour for dusting Mix the yeast with the warm milk. In a bowl, place half the almonds, half the walnut kernels broken into pieces, the figs, the raisins, the sultanas, the cinnamon powder, the apple cut into small pieces and the white Port wine. Mix very well. In a bowl, place the flour and make a well in the middle. Add the yeast dissolved in the milk, the butter, the broken eggs, the sugar and a pinch of salt. Knead very well until the dough starts to come away from the bowl. If you want, you can do this process in a mixer or in a food processor. When the dough starts to come apart, form it into a ball and sprinkle with flour. Cover the bowl with cling film and set aside in a warm place for approximately 2 hours until the dough doubles. After the dough has risen, add the lemon zest to the dried fruit and apple mixture and mix well. Sprinkle the kitchen counter with a little flour and place the dough. Sprinkle with a little more flour and, using a rolling pin, roll out the dough into a rectangle. Spread the dried fruits over the dough and form a roll. Join the two ends to make a crown. Place the crown on a baking tray, previously lined with parchment paper. Cover with a cloth and leave to rise in a warm place, approximately 40 minutes, until the dough rises a little more. After the dough has risen, spread the apple slices across the crown. Around it, also spread spoonfuls of chila jam and the remaining chopped almonds. Also add the remaining walnut kernels. Place in the preheated oven at 175’C and bake for 40 minutes. Once the cake is cooked, remove it and brush with the warm jelly.