Six-Pointed Ring-Shaped Cake
the rind of 1 orange
Put the flour, salt, sugar and orange peel upon the pastry board. Dissolve the yeast in 20cl of water and pour it in the middle of the flour. Add the eggs and, straight after, the softened butter. To obtain a springy, flexible dough it has to be kneaded for about 20 minutes. Make the dough into a ball-shape and leave it to rest, covered by a cloth.
Two hours later, divide the dough into two and roll them out onto a floured board, giving them a long and narrow shape. Moisten the ends with a brush and shape them into two rings, closing them together.
Cut the outer border of the dough to form six points, brush with egg yolk, then leave it to rise for an hour. Cook it in a preheated oven at 180°C/350°F for 20 minutes.