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Ingredientes
- 2 env active dry yeast
- 1/2 c. granulated sugar
- 1/4 lb unsalted butter melted
- 1/2 c. hot water (abt 110 degrees)
- 5 lrg egg yolks at room temperature
- 4 1/2 c. flour
- 2 tsp salt
- 1 1/4 tsp freshly-grnd cinnamon
- 1 tsp freshly-grated nutmeg
- 1 tsp grated lemon zest
- 1 tsp vegetable oil
- 1 lb cream cheese at room temperature
- 4 c. confectioners" sugar
- 4 sm dry beans
- 5 Tbsp. lowfat milk
- 3 Tbsp. lemon juice
Direcciones
- Combine the yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Add in the melted butter and hot water. Beat at low speed for 1 minute. With the mixer running, add in the egg yolks, then beat for 1 minute at medium-low speed. Add in the flour, salt, 1 tsp. of the cinnamon, nutmeg, and lemon zest and beat till everything is incorporated.
- Increase the speed to high and beat till the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. Remove the dough from the bowl.
- Using your hands from the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a hot, draft-free place till doubled in size, about 2 hrs.
- For the filling: In a large mixing bowl, combine the cream cheese and 1 c. of the confectioners" sugar. Blend by hand or possibly with an electric mixer on low speed and set aside.
- Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and divide the dough into fourths. Using your fingers, pat it out into a rectangle. Spread the filling lengthwise over the bottom half of each dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape each dough into a flat cylinder and form into a ring and healthy pinch the ends together so there isn"t a seam.
- Insert the bean into the ring from the bottom so which it is completely hidden by the dough. Cover the rings with plastic wrap and place in a hot, draft-free place. Let the dough rise till double in size, about 20 to 25 min.
- Preheat the oven to 350 degrees. Brush the top of the risen cake with 2 Tbsp. of the lowfat milk. Bake till golden, about 15 min. Remove from the oven and let cold completely on a wire rack.
- Make the icing: Combine the remaining 3 Tbsp. lowfat milk, lemon juice, remaining 1/4 tsp. cinnamon and the remaining 3 c. confectioners" sugar in a medium-size bowl. Stir to blend well. With a rubber spatula, spread the icing over the top of each cake. Slice each cake into individual slices and serve.
