Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Rosca Borracha (Brazilian Yeast Cake)
Serving Size : 8
1 cake or pkg yeast
1/4 c warm water
1/3 c milk
1/3 c sugar
1 tsp grated orange peel
3/4 tsp salt
3 egg yolks, lightly beaten
2 c all-purpose flour, sift before measurin
1/4 c soft butter
ORANGE RUM SYRUP
1/2 c sugar
1/2 c orange juice
1 tsp grated orange peel
1 tsp grated lime peel
1 tsp grated lemon peel
dash salt
1/4 c rum
Soften yeast in warm water. Scald milk in small saucepan. Stir in sugar, orange peel and salt. Cool to lukewarm. Add to yeast, along with egg yolks. Add flour and mix until all of flour is moistened, then beat well. Cover and let rise until doubled, about 30 min.
Bake at 350F for 20-25 min, until nicely browned. Let stand 5 min, then turn out onto serving plate. With a long skewer, pierce the cake all over. Spoon Orange Rum Syrup over, a little at a time, allowing it to absorb gradually.
ORANGE RUM SYRUP
Combine sugar, orange juice, peels, and salt. Heat until sugar dissolves. Remove from heat and stir in rum.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
