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Orange cake


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20 g fresh yeast
1 tablespoon plus 1/2 teaspoon Sugar
3 tablespoons of water
4 cups of flour
1 teaspoon salt
1/2 teaspoon of Turmeric
300 cm3 of Milk
3 tablespoons of sesame seeds


1 egg


  1. Crumble the yeast into a small bowl and, with the help of a fork, mix it with 1/2 teaspoon of sugar. Add the water and beat until it forms a smooth cream. Let the preparation rest in a warm place, from 15 to 20 minutes, until the yeast increases its volume.
  2. Sift the flour, salt, turmeric, and remaining sugar into a large bowl. Hollow out in the center and pour the previous preparation inside. Add a tablespoon of sesame seeds in the form of rain. With the help of a spatula, or with your hands, work the dough until the flour is well integrated into the liquid.
  3. Flour a flat surface and knead the bun for 10 minutes, adding flour each time the dough becomes sticky. The dough should be elastic and soft at the same time.
  4. Carefully rinse and dry the used bowl. Grease it and place the bun inside the bowl. Cover with a canvas and let rise in a warm place for 1 AND 1/2 hours, or until the dough rises and doubles its original size.
  5. Put the dough back on the floured surface and work it with your hands for 4 minutes; Divide into 8 portions and roll to form rolls 12 cm long and 3 cm thick. Arrange them spaced on a previously greased baking sheet; let stand 30 more minutes.
  6. While the oven is heating up to a temperature of 220°C, paint the buns with the icing with the help of a pastry brush and sprinkle them entirely with the remaining sesame seeds.
  7. Bake for 20 to 25 minutes, or until buns are puffed up and well browned.
  8. Remove the plate from the oven. To test if they are ready, tap their surface with your knuckles; if it sounds hollow, they’re on point; otherwise, bake for another 5 minutes, taking care to turn them over before placing them in the oven.
  9. Let cool completely on a wire rack.

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