Cucatone

How to Make Cucatone

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Have you ever tried a cuca cake with a Christmas twist? If you enjoy cuca and panettone, this recipe is for you. Come with me to learn how to make this Christmas Cuca called Cucatone.
CATEGORIA Breads, Cakes, Christmas Recipes, Desserts, Make and Sell
COZINHA Brazilian
PALAVRA-CHAVE christmas, cuca, panettone
TEMPO DE PREPARO 1 hour 30 minutes
TEMPO DE FORNO/FOGÃO 40 minutes
TEMPO TOTAL 2 hours 10 minutes
Servings 12 slices
Calories 272kcal
Author Natália Palmegiano – Cook’n Enjoy

Equipment

  • Oven

Ingredients

To activate the yeast

  • 1/3 cup of All-purpose flour 1.41 oz (40 g)
  • 1/3 cup of Milk warm 2.7 fl oz (80 mL)
  • 1/2 tbsp of Dry yeast 0.18 oz (5 g)

Dough

  • 2 units of Egg
  • 1/2 cup of Sugar 0.32 oz (90 g)
  • 1 and 1/2 tbsp of Butter 1.1 oz (30 g)
  • 1 tsp of Orange essence 0.17 fl oz (5 mL)
  • Lemon zest to taste
  • 1 and 1/2 cups of All-purpose flour 6.3 oz (180 g)
  • 1/2 cup of Raisins 2.3 oz (65 g)
  • 1 cup of Candied fruits 4.6 oz (130 g)

Crumb Topping

  • 3/4 cup of All-purpose flour 3.2 oz (90 g)
  • 3 tbsp of Sugar 1.6 oz (45 g)
  • 2 and 1/2 tbsp of Butter 1.8 oz (50 g)
  • 1/4 cup of Candied fruits 1.1 oz (32 g)
  • 1/4 cup of Raisins 1.1 oz (32 g )
  • 1/2 cup of Sliced almonds 1.4 oz (40 g)

Instructions

To activate the yeast

  • In a bowl, combine the all-purpose flour, warm milk, and dry yeast. Mix well.
  • Cover and let it rest for 10 minutes.

Dough

  • Once the yeast is activated, add eggs, sugar, room temperature butter, orange essence, and lemon zest. Mix well.
  • Add the all-purpose flour and mix well.
  • When it becomes homogeneous, mix for about 3 minutes.
  • Cover and let the dough rest for 40 minutes in a warm place.
  • Then add the raisins and candied fruits, and mix a little more.
  • Pour into a greased and floured 8-inch (20cm) diameter pan.
  • Cover and let it rest for 40 minutes in a warm place.

Crumb Topping

  • In a bowl, combine the all-purpose flour, sugar, and butter to form crumbs.
  • Then add candied fruits, raisins, and sliced almonds, and mix again.
  • IMPORTANT: If your raisins and candied fruits are too dry, hydrate them for 20 minutes before adding to the crumb mixture, you can use water or a distilled spirit.
  • Pour over the fermented dough and bake in a preheated oven at 392°F (200°C) for about 40-45 minutes.

Notes

Tips:
– Valid to: 2 days if stored at room temperature, in a tightly closed container in a dry and airy place.