Ingredients
- 500 g Type 000 flour
- 90 g sugar
- 25 g fresh yeast
- 2 eggs
- 80 g soft butter
- 120 ml warm milk
- Zest of 1 lemon
- Pastry cream: 500 ml milk, 3 yolks, 100 g sugar, 50 g cornstarch
- Candied fruit and sugar to decorate
Step-by-step
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- For the pastry cream, put the milk, yolks, sugar and cornstarch in the mixing bowl. Cook 8 min/90°C/speed 4. Chill.
- For the dough, put the warm milk, yeast and a tablespoon of sugar in the mixing bowl. Mix 1 min/37°C/speed 2.
- Add the flour, sugar, eggs and lemon zest. Knead 4 min/dough mode.
- Add the butter and knead 3 min/dough mode. Let rise 90 minutes.
- Shape the ring on a buttered tray with a bowl in the center to keep the hole open. Let rise 45 minutes.
- Brush with egg, pipe the pastry cream on top and decorate with candied fruit.
- Bake at 170°C for 30 minutes until golden. Dust with sugar as it comes out of the oven.
Tips
- Cover the pastry cream with plastic wrap pressed onto the surface to prevent a skin.
- Keep the center hole open with an oven-safe mold.
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