Traditional cuca: soft dough, with fruit and crunchy farofa

Find out how to prepare traditional cuca: soft dough, fresh fruit and irresistible crunchy farofa.

A traditional cuca recipe with organic yeast, with a soft base and fresh fruit (such as grapes or other of your choice), covered with crunchy farofa

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 03:00

Interval: 02:30

TOOLS

2 bowls, 1 springform pan (or more), 1 pan(es) (optional), 1 spatula(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

SPONGE Ingredients:

– 6 g of dry organic yeast

– 120 ml of warm water

– 120 g of soft wheat flour for bread

– 20 g of cane sugar

Traditional Cuca Pasta Ingredients (with organic yeast):

– 360 g of soft wheat flour for bread

– 160 g of sugar

– 2 units of eggs

– 100 g unsalted butter (at room temperature)

– 180 ml of milk (or just enough to make the point)

– 1 teaspoon(s) of salt

– 1 teaspoon(s) of ground cinnamon

– 1 teaspoon(s) of vanilla essence

Ingredients for the covering (Farofa / Crumble):

– 80 g of cold unsalted butter

– 80 g of sugar

– wheat flour to taste

– salt to taste (pinch)

– ground cinnamon to taste (a pinch)

FRUIT ingredients – Assembly:

– 400 g of seedless grapes

Ingredients TO COMPLETE:

-powdered sugar to taste (optional)

PREPARATION:

1. Start by preparing the sponge cake (see preparation).
2. Use seedless grapes for easier consumption. This recipe can also be made with other fruit of your choice.
3. Separate Ingredients: Measure all ingredients and have them ready to use.
4. Prepare the baking pan: Grease a baking pan 22cm in diameter and 8 to 10cm high (02 portions – 1 medium cake) with butter and sprinkle with flour. Book.

PREPARATION:

Preparation of the sponge:

1. In a small bowl, mix fresh yeast, brown sugar and warm water until dissolved.
2. Add the flour and mix until a smooth paste forms.
3. Cover the bowl with cling film and leave to rest for 30 minutes or until it doubles in volume and bubbles form.
4. Return to pre-preparation (step 2).

Preparation of the dough (manual or with a mixer):

1. In the bowl, mix the wheat flour, refined sugar and cinnamon.
2. Add the egg(s) and creamed butter. Mix until incorporated.
3. Add the prepared yeast and, little by little, add the milk. Mix until you obtain a soft and consistent dough (thick and sticky liquid, without kneading).
4. Finally add the salt, vanilla essence and mix well.
5. Knead until you obtain a soft and consistent dough, with a consistency similar to the dense dough of a cake: it should be firmer than cream, and quite sticky, without reaching the point where it needs to be kneaded.
6. Note: The ideal dough is similar to a thick, slightly sticky cake dough and as it folds, it will gain enough structure to roll out into the pan and support the weight of the fruit and crumbs.
7. So take breaks.

Folding and Fermentation:

1. First Fold:
   • Cover with cling film and refrigerate the dough for 15-30 minutes.
   • Sprinkle the dough with a little flour and with slightly moistened hands to prevent the dough from sticking, pull the edges towards the center and fold gently.
   • Place in the refrigerator for another 15 minutes.
2. Second fold:
   • Sprinkle the surface with a little more flour and repeat the process of the first fold and put back in the fridge for another 15-30 minutes
3. Third Fold and Form Growth:
   • After the final fold, transfer the dough to the prepared pan, spreading it evenly and gently leveling it, without pressing, to accommodate it in the pan.
   • Leave to rise at room temperature for 1 hour, or until doubled in volume

Crumble (traditional sweet farofa from Cuca)

1. Mix the wheat flour, sugar, cinnamon and a pinch of salt in a bowl.
2. Add the cold butter cut into pieces and, with your fingertips, mix until a moist and crumbly crumb forms.
3. If it takes a while to use, store it in the refrigerator, covered.

Cuca Assembly:

1. Wash seedless grapes well. Cut them in half, if desired, for easier distribution and consumption.
2. After the dough has risen, distribute the grapes on top, pressing lightly to secure them.
3. Sprinkle the farofa, covering the entire surface.

Cook the Cuca:

1. Cook the cuca in the preheated oven at 180°C for 30-40 minutes, or until the farofa is golden and the dough is cooked. Test the sides of the dough with a toothpick and check if the farofa is golden and crunchy.

FINALIZATION AND ASSEMBLY:

1. Remove from the oven and leave to cool for 10-15 minutes before turning out.
2. Serve to traditional cuca with organic yeast warm or at room temperature.
3. Optional: Sprinkle icing sugar over the cuca for a finishing touch.
4. Store cuca in a covered container for up to 2 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.