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Heat the milk to 110°F, over low heat.; Place yeast and pinch of sugar in medium bowl and pour milk over the top. Let this mixture stand until foamy, about 3 to 5 minutes. Whisk in the eggs and place mixture in the bowl of a stand mixer fitted with the dough hook. Add the flour, sugar and salt and process on low speed until combined. With mixer running on low speed, add butter, one tablespoon at a time, blending well between additions. Mix on medium speed until all the butter is incorporated and then on medium high speed until dough is soft and silky. Brush a medium bowl with the Fustini’s Meyer Lemon Olive Oil. Place the dough in the bowl and cover it with plastic wrap. Set the bowl in a warm, draft free area until the dough has doubled in size, approximately 1 hour. Meanwhile make the filling and frosting.
Preheat oven to 375°F.; Flour a work surface with a dusting of flour, then place the dough onto the work surface and flour the top of the dough. Roll out the dough to a large rectangle, 18 inches by 10 inches. Sprinkle filling over the dough. Starting at the long side, roll the dough into a tube, pinching the side to seal. Shape the dough into an oval shape by twisting the two ends together and place on a parchment lined sheet tray. Let cake rise for 30 minutes.
Bake the cake in the preheated oven for 30 minutes or until fully cooked.; Let cool slightly before frosting and inserting a trinket through the bottom.
Mix all ingredients together until pea size pieces form.
Combine all ingredients and drizzle over cake.
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