Angelica Cake - flour

Method

• Combine the flour, the yeast, and the water and let the mixture rise for 30 minutes.
• Place the flour in a bowl and make a well in the center. Place the warm milk in the well with the egg yolks, sugar, and salt. Begin combining the ingredients in the well, incorporating some of the flour.
• Add the butter and knead until the dough no longer sticks to the sides of the bowl.
• Place the dough on the work surface, add the yeast starter and knead to incorporate completely. Return the dough to the greased bowl and let it rise for approximately 1 hour, until it has doubled in size.
• Place the dough on the work surface and roll it out into a rectangle approximately 2 to 3 millimeters in thickness. Brush the dough with a generous amount of melted butter, sprinkle with the chocolate chips and the chopped candied orange peel. Roll up the dough from the longest side, slice the roll in half lengthwise with a sharp knife, keeping the dough floured. Carefully separate the two halves, keep the cut side up towards you, and shape the dough into a braid. Place it on a baking sheet lined with wax paper and seal the ends together.
• Brush with melted butter and let it rise, covered, for 30 to 40 minutes, until it has almost doubled in size.
• Bake in a preheated oven at 200C for 20 to 25 minutes.
• In the meantime, dissolve 4 tablespoons of powdered sugar with an egg white until the icing is semi-thick.
• Remove the angelica from the oven, immediately cover it with the base icing and let it dry.
• Prepare the icing for the garnish in the same way and drizzle it as you wish all over the cake once it has cooled.