Cuca Gaúcha

• •150 ml Warm milk (lukewarm, not hot)
• •2 tbsp Sugar (for the sponge)
• •20 g Active dry yeast (or 50g fresh yeast)
• •3 tbsp All-purpose flour (for the sponge)
• •3.5 cup All-purpose flour (for the dough)
• •2 piece Eggs
• •1 piece Egg yolk
• •0.5 cup Sugar (for the dough)
• •0.5 tbsp Salt
• •2 tbsp Butter (softened, for the dough)
• •1 cup All-purpose flour (for the 'farofa' crumb topping)
• •1 cup Sugar (for the 'farofa' crumb topping)
• •2 tbsp Butter (cold, for the 'farofa' crumb topping)
• •2 tbsp Sugar (for the 'colinha' glaze)
• •1 piece Egg white (for the 'colinha' glaze)

Instructions

1. 1

   Prepare the Sponge: In a lidded container, thoroughly mix the yeast and 2 tbsp sugar. Add 3 tbsp all-purpose flour and 150ml warm milk. Stir until well incorporated. Cover the container and let it rest for 15–30 minutes until it doubles in size and becomes bubbly.

2. 2

   Make the Farofa (Crumb Topping): In a separate bowl, combine 1 cup all-purpose flour, 1 cup sugar, and 2 tbsp cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse, wet sand. Set aside.

3. 3

   Prepare the Dough: In a large mixing bowl, combine your bubbly 'sponge' with the 2 eggs, 1 egg yolk, ½ cup sugar, ½ tbsp salt, and 2 tbsp softened butter. Mix well with a spoon, gradually adding the 3 ½ cups all-purpose flour until a firm dough forms. Transfer the dough to a lightly floured surface and knead gently until it no longer sticks to your hands.

4. 4

   First Rise: Shape the dough and place it into a greased loaf pan (approximately 12x4 inches / 30x10 cm). Cover the pan with a clean cloth and let the dough rise in a warm place for about 50 minutes, or until visibly puffy.

5. 5

   Prepare the Colinha (The Glue): While the dough is rising, whisk together the 2 tbsp sugar and 1 egg white until the sugar is completely dissolved. This mixture acts as a 'glue' to help the crumb topping adhere perfectly.

6. 6

   Assemble the Cuca: Preheat your oven to 350°F (180°C). Once the dough has completed its first rise, gently brush the 'colinha' mixture over the entire top surface of the risen dough. Generously spread the prepared 'farofa' (crumb topping) evenly over the 'colinha'.

7. 7

   Final Rise & Bake: Let the assembled Cuca rest, covered, for one last rise for 1 hour. After the final rise, bake in the preheated oven for 45–60 minutes, or until the crumb topping is beautifully golden brown and the cake is cooked through.

Chef's Tips

• 💡Temperature Matters: Ensure your milk is just lukewarm. If it's too hot, it will kill the yeast; if it's too cold, the Cuca won't rise properly.
• 💡The Texture: Let the Cuca cool down slightly in the pan before removing it. It's best served slightly warm with a fresh cup of coffee or traditional Chimarrão for an authentic Gaúcho experience.
• 💡Optional Stuffed Cuca: For a stuffed Cuca, before the first rise, roll out the dough, add fillings like Dulce de Leche, chocolate, or guava paste, then roll it back up and proceed with the recipe.