Candied-Fruit Caracol — Tradições Doces Formula
This formula published by Tradições Doces reproduces the pastry-counter caracol with sweet fermented dough, pastry cream, candied fruit and glaze. The dough is rolled, cut into spirals and proofed before baking.
- Yields
- 12 pastries
- Prep
- 3 hours
- Cook
- 15–20 minutes
Ingredients
- 500 g / 17.6 oz T55 or all-purpose flour
- 50 g / 1.8 oz Sugar
- 75 g / 2.6 oz Bolo-rei margarine or butter
- 50 ml / 1.7 fl oz Milk
- 7 g / 0.25 oz Salt
- 1 Egg for the dough
- 25 g / 0.9 oz Brioche improver, optional at home
- 150 ml / 5.1 fl oz Cool water
- 20 g / 0.7 oz Fresh baker's yeast
- 1/2 tbsp Vanilla flavouring
- 100 g / 3.5 oz Pastry cream
- 200 g / 7.1 oz Chopped candied fruit
- 2 Eggs for egg wash
- 100 g / 3.5 oz Neutral glaze
Method
Place the flour, sugar, margarine or butter, milk, salt, egg, optional improver and vanilla in the mixer. Reserve the yeast and begin kneading, gradually adding the water over about 4 minutes.
Switch to high speed, add the fresh yeast and knead until elastic and able to pass the windowpane test. Rest for 10 minutes.
Roll the dough into a rectangle about 5 mm / 0.2 in thick. Spread with pastry cream and distribute the candied fruit.
Roll from one long side. Cut the roll into 12 slices about 3 cm / 1.2 in thick and flatten them slightly on a lined tray.
Proof until doubled in volume. The source fixes neither proofing duration nor temperature.
Heat the oven to 180°C / 350°F. Beat the two eggs, brush the caracóis and bake for 15–20 minutes, until golden.
Cool and brush with the neutral glaze.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
