Steps for the Aversa Polacca

• To make the Aversa Polacca, first prepare the brioche dough. For convenience, I used a stand mixer, but you can also knead by hand in a bowl or use any other kitchen robot. Place the Caputo Nuvola flour, the yeast dissolved in two fingers of milk, the granulated sugar, the vanilla extract with the grated orange and lemon zest into the mixer bowl and knead for a few minutes at speed 1-2 using the hook attachment. Then add the eggs and let it knead a bit longer. Gradually add the remaining milk little by little and continue to knead at speed 2. Then also add the salt. Finally, add the softened butter in pieces, making sure it is well absorbed and continue kneading. It will take approximately 15-18 minutes to achieve a smooth and homogeneous dough, or until the dough is well incorporated. Let the dough rise in a large bowl covered with cling film in a closed oven with the light on for about 3-4 hours or until doubled in size.

  

• Pour the milk into a saucepan and place it on the stove to heat. In a separate bowl, beat the egg yolks with the sugar and vanilla extract using a whisk. Add the cornstarch and mix well. Pour the egg mixture into the milk and bring to a boil, stirring constantly with the whisk to prevent lumps from forming and to fully thicken. Remove from heat, place cling film on top in contact with the custard, and let it cool at room temperature for a few hours.

  

• Divide the dough into two pieces, forming a ball and rolling each ball with the rolling pin to form two discs of 10-11 inches. Place one disc of dough on a baking sheet lined with parchment paper. Pour the custard over the surface of the disc, trying to create more thickness in the center, like a dome. I preferred to use a pastry bag. Now place the black cherries by pressing them well into the custard. Roll out the second disc of dough and place it over the custard to enclose everything. Use the prongs of a fork to seal the edges well. Then tuck the pinched edges under the base to perfectly seal everything. Let rise for 40 minutes. In a small bowl, beat the egg yolk with milk and brush it over the entire surface of the cake. Finally, decorate with sugar crystals. Bake in a preheated static oven at 350°F for about 25 minutes or until golden brown. Turn off, remove from oven, and let cool.

  

• And here it is, the Aversa Polacca is ready. I hope you like this last recipe of mine, see you next time friends.