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The angelica cake is a braided brioche cake enriched with dark chocolate chips, candied fruit and raisins. With a soft consistency and an irresistible aroma, this sweet leavened product is perfect for breakfast and a snack for adults and children, accompanied by a cup of milky coffee or a hot infusion. This is the symbolic recipe of the Simili sisters, with its characteristic donut shape that resembles a garland.
But don’t be fooled: despite the spectacular appearance, it is not difficult to make at home. The preparation of the dough is divided into two phases: in the first, a yeast is made with flour, milk, sugar and dry brewer’s yeast; once it has doubled in volume, the yeast must be combined with the egg and sugar mixture, the flour is incorporated, followed by the soft butter and the mixture is mixed together until the dough is well combined.
Let it rise until it doubles in volume, about 4 hours, and proceed to make the angelica cake: roll out the dough with a rolling pin forming a sort of rectangle, brush it with melted butter and sprinkle it with chocolate chips, candied fruit and raisins. Starting from the long side of the rectangle, it is wrapped around itself, forming a roll, divided in half and the two parts obtained are intertwined, closing them into a donut.
A final leavening and the cake is finally ready to be baked. Among the various types of icing we opted for the water-based one which does not require the use of raw egg whites and is lighter, perfect for the elegant finishing touch.
Find out how to prepare it by following the step-by-step procedure and advice. If you prefer savory flavors, don’t miss the angelica salata.
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