Viadoe, Surinamese Cake

Ingredients Viadoe

Dough
900 gram all-purpose flour
65 gram sugar
240 ml Milk
½ tsp Salt
6 Medium eggs
8 gram dry yeast
75 gram dairy butter (roomboter)
1 pk Vanilla sugar (optional)
1 tsp lemon zest or 4 drops Zitron/ Citron (optional)
1 tsp Almond extract
2 tsp Vanilla extract

Filling
250 gram sugar
200 gram Raisins soaked in brown rum
25 gram Succade
30 gram cinnamon
225 gram dairy butter (roomboter)
40 gram currants (Optional)
50 gram Cherries (optional)
100 gram pineapple (Optional)
25 gram sliced almonds (optional)
1 A4 baking pan

Rolling
50 gram all-purpose flour

Sprinkle (Mix together to sprinkle)
100 ml warm Milk
2 tsp melted Butter
1 tbs Sugar or vanilla sugar
1 tsp Vanilla & Almond extract
10 gram sliced almonds (optional)
Brown Rum or Brandy
Sugar Sprinkles

Instructions:
Soak raisins & currants at least 30 minutes in hot water,
Soak the raisins and currants in hot water for 30 minutes. Pour the water out. Put the raisins and currants in a small mason jar with 30ml rum and let it soak for at least 4 hours, or soak them 4 days prior in rum.
For the dough: combine 250 gram of the flour with yeast, sugar, salt and stir. Melt the butter in a small sauce pan and stir constantly, when completely melted take it off the stove and add the milk, almond extract, vanilla, extract, vanilla sugar, lemon zest or citron to it and stir. The mix should not be to hot, check with your finger, it should be Luke warm if too cold warm it up a little. Pour this mixture in to the bowl with your all-purpose flour blend and mix with the paddle attachment on low speed for 2 minutes, now add the eggs one at a time and beat them well. Beat the mixture for 4 more minutes in high speed. Now you have to replace the paddle attachment with the dough hook. Knead in the remaining 650 grams of flour until you have a soft and smooth dough, it should not be too sticky and not too stiff. Add a little more flour if necessary. Knead for 6 more minutes. Make a dough ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size. Depending on the temperature in your kitchen it can take from 40 minutes to 130 minutes to rise. When done punch the dough to release the air and place on a lightly floured surface.

Now make the filling. In a bowl stir together the sugar and cinnamon, in another bowl mix the raisins, currants, cherries and pineapple together.

Roll out the dough into a 30 cm square and brush it thickly with dairy butter. Sprinkle the mixed sugar evenly over the rolled out dough ,the fruit mixture, and sprinkle some sliced almonds. Now roll the dough once, but not too tight and cut it. Slice the roll into equal sizes (roses) and arrange the pieces in the greased pan. When the pan is full cover it loosely with plastic wrap or kitchen towel and let it rise for 40 to 60 minutes, until doubled in size. Preheat the oven for at least 15 minutes (200 degrees Celsius ). When doubled in size sprinkle with a mixture of warm milk, sugar, butter, vanilla and almond extract. Place in the oven and bake for 45 to 60 minutes or till browned, and a toothpick inserted comes out clean. Remove the Viadoe from the oven, brush with dairy butter and sprinkle with the other half of the milk mixture, cover it with aluminum foil and let it cool for 1 hour, now sprinkle rum or eau de vie to it and cover it again. When completely cool and all liquid is absorbed top it with some sliced almonds and colored sugar sprinkles.
Your Viadoe is now ready to eat. Bon Appetit.

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