How to prepare spiral of Galician Passover

He is traditional during the Easter or in Christmas, to prepare the traditional twisted roll. In Galicia, the spiral of Galician Passover is prepared, whose ingredients and presentation varies slightly in the different provinces, but that finally are looked much like the classic king cake.

In order to put to us in task, we are going to know the list ingredients of this twisted roll prescription of Passover, very simple to prepare and with elements of all the life.

Used ingredients

To prepare the ferment

  • 130 grams of force flour
  • 90 ml of semi-skimmed milk
  • 10 grams of fresh leavening
  • 1 spoonful of sugar coffee

In order to prepare the mass

  • 450 grams of force flour
  • 130 grams of sugar
  • 100 grams of anise or milk
  • 100 grams of cow butter (if we do not have, normal butter)
  • 2 whole eggs and 3 yolks
  • 15 grams of fresh leavening of bakery (or 5 gr. of active dry leavening)
  • Grating of the skin of an orange
  • 1 salt pinch

For the final decoration

  • Beaten egg to paint
  • Sugar slightly dampened with a pair of drops of orange blossom water
  • Pastelera Crema (optional)

Prescription of spiral of homemade Galician Passover

At the time of preparing the Galician spiral of Passover we needed to follow the following steps. Ten in account that in confectioner's is important to control with exactitude the doses of each ingredient so that the mass leaves perfect.

Step 1: preparation of the ferment

Step 1 preparation spiral of Galician Passover

The initial step to continue with our dessert of spiral of Galician Passover is the preparation of the ferment.

On the 90 ml of milk, we diluted the 15 grams of leavening. It is necessary that milk is to a slightly lukewarm temperature, so that the leavening acts correctly.

Next, it adds to 130 grams of flour of force to milk and leavening and kneads until forming a homogenous ball. In a tray, it covers with 24 film it is transparent and lets rest it h.

Step 2: final mass

Step 2 preparation spiral of Galician Passover

On the following day, it adds the remaining amount of flour (450 g), eggs, the anise, the pinch of salt and all the ingredients of the mass. He is recommendable to previously beat eggs before adding them to the mass to in the end improve the mixture and that as much does not cost to us to homogenise the ingredients.

We realise the mixture of the ingredients of the spiral of Passover in a foot processor (the Thermomix can serve to us) or a beater of glass.

Whatever the mass is ready, we add the grating of the orange.

We knead the mixture during 10 minutes and when she is well prim, we let rest at least during 5 minutes. With this we fomented that the gluten of the flour works well.

When she is ready, we add to the butter or butter and we return to knead.

The butter or butter usually is added after kneading because its high percentage in fat makes difficult that the gluten works well and that can be kneaded correctly.

When butter or butter has been united well to the mass of spiral of Galician Passover, we formed a mass, we placed it in a pot and we covered with film is transparent letting it rest during 3 hours (more following the temperature of the kitchen) until double its size.

Once we have the mass to the double of its size, we placed it on the worktop. We dust pco of flour exceeds she and we kneaded it with smoothness. We return to let rest it but a brief time of time (10 to 20 minutes).

Step 3: preparation of the spiral

Step 3 preparation spiral of Galician Passover

We cut in 2 equal parts the rested mass. We stretched it until forming 2 rollers of identical size and length (80 cm, approximately).

We interlace the 2 parts forming a species of prim spiral. When we have done it, we created a circumference or threads. It remembers not to leave the very prim cord, by far diameter of circumference, so that a beautiful spiral of Passover forms and wins height.

When we have the mass with its perfect size, we beat an egg and we painted the mass. We let it rest approximately during 1 hour or until we see that the ferment it is realised correctly.

Step 4: baked decoration and

We decorate with fruit frozen (cherries, crusts of orange or any other thing that is happened to us), we add sugar on the mixture, and happened to the furnace.

We preheat to 180 ºC previously and we introduce the spiral during 15 minutes. Later, we lowered the temperature to 170 ºC and bake more during 20 minutes. Following the force of the furnace we can arrive up to 25 or 30 minutes.

We let cool and our spiral of Galician Passover will be ready.

As optional, you can prepare your spiral of Galician Passover with a layer of pastelera cream, chocolate, truffle or mounted cream.

Images: lavozdegalicia.es

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