🇧🇷 Chef Léo Oliveira
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Practical recipe for Cuca bread stuffed with dulce de leche, ideal for selling, featuring a traditionally very soft dough.
Recipe Video
Ingredients
- 1kg de All-purpose flour
- 3unidades de Eggs
- 60g de Dry milk powder
- 80g de Butter or Margarine (80% fat)
- 40g de Sugar
- 10g de Salt
- 2L de Water (ice cold)
- 26g de Dry yeast with dough enhancerSubstitui por: Fermento biológico seco (15g)
- Dulce de leche
- Vegetable oil
- Egg yolk
- Sugar (for topping)
- Flour (for topping)
- Margarine (for topping, >80% fat)
- Ground cinnamon
Instructions
In a bowl, combine the all-purpose flour, sugar, and salt. Mix these dry ingredients well.
Dica: When using dry yeast, it is not necessary to dissolve it in water beforehand.
Add the dry milk powder to the dry mix and incorporate all dry ingredients once more.
Add the eggs and margarine to the dry mix. Begin adding the ice-cold water gradually, reserving about 100 ml initially.
Dica: It is crucial to use ice-cold water. Do not use warm water in true bread making.
Continue mixing until incorporating all the flour at the bottom. Observe the need to add the remaining water, adding it drop by drop if necessary, until you achieve a moist dough that doesn't stick to your hands.
Dica: If the dough is too dry, add more ice-cold water slowly. Avoid adding excess flour.
Transfer the dough to a lightly oiled countertop (do not use flour), and knead for approximately 10 minutes.
Dica: If the dough is very sticky, use a thin layer of oil on the counter instead of flour while continuing to knead.
Place the kneaded dough in an oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes. This step is for gluten development, not for the initial proofing.
Dica: Refrigeration improves elasticity and helps the dough achieve the windowpane stage.
After resting, check the dough's elasticity. Begin portioning the dough, dividing it according to the size of your pans.
Dica: After resting, the dough should already show better elasticity for forming the windowpane test.
Roll out each dough portion into a rectangular shape, leaving a border without filling on the edges.
Dica: Use only a small amount of flour on the counter to roll out the dough, to prevent it from drying out. Dust the top with some flour to prevent sticking.
Generously spread the dulce de leche over the rolled-out dough, keeping it slightly away from the edges.
Carefully roll up the dough, pressing gently to ensure the filling is evenly distributed, sealing the bottom edge by adhering it to the dough.
Place the rolled bread into the greased pans, joining the ends with a light press.
Dica: If using a larger pan, place the bread with the seam (join) facing down.
Prepare the crumbly topping (streusel) by mixing sugar, flour, margarine, and cinnamon just using your fingertips, without kneading, until you achieve a moist crumb texture.
Dica: Use margarine with a fat content above 80% for the best topping.
Let the breads proof in a warm place until they double in volume. Do not let the dough 'lose its strength' (stop rising when gently touched).
Dica: The ideal point to place them in the oven is when, upon gentle pressing, the dough responds slowly but does not spring back completely.
Brush the proofed dough with the egg yolk. Then, make shallow cuts (slashes) on the dough using a sharp blade, being careful not to cut deeply into the dough.
Dica: Use a razor blade for the cuts, as knives can wrinkle the surface of the bread.
Distribute the prepared crumb topping over the surface of the cut breads.
Dica: Don't worry if a little of the dulce de leche filling shows through the cuts, as this will look visually appealing after baking.
Bake in a preheated oven at 350°F or 400°F (180ºC or 200ºC) for about 30 to 35 minutes, or until completely golden brown.
Dica: Preheat the oven for at least 20 minutes at high temperature to ensure good initial oven spring for the bread.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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