Name: Cuca Alemã com Farofa Doce
Prep time: 35 min
Cook time: 35 min
Total time: 2 h 10 min
Yield: 12 squares
Cuisine: Brazilian
Ingredients: 1/2 cup warm whole milk, about 38°C to 43°C; 2 1/4 teaspoons instant dry yeast; 1/2 cup granulated sugar, divided; 3 cups all-purpose flour, plus 2 tablespoons if needed; 1/2 teaspoon fine salt; 2 large eggs, room temperature; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 teaspoon finely grated lemon zest, optional; Butter or oil, for greasing the pan; 1 cup all-purpose flour, for the farofa; 1/2 cup granulated sugar, for the farofa; 1/2 teaspoon ground cinnamon; 1 pinch fine salt, for the farofa; 6 tablespoons cold unsalted butter, cut into small cubes

Question 1

What makes cuca alemã different from regular cake?

Accepted Answer

Cuca alemã uses a soft yeasted dough instead of a quick cake batter, then bakes under a thick sweet farofa crumb. The dough should feel softer than bread dough and thicker than cake batter, which gives Brazilian cuca its tender middle.

Question 2

Why is my cuca dough so sticky?

Accepted Answer

Cuca alemã dough is supposed to be sticky, thick, and elastic. Mix it for about 3 minutes in a stand mixer or 5 minutes by hand until strands form. Avoid adding too much extra flour, because the soft dough creates the tender cake base.

Question 3

How long should cuca alemã rise before baking?

Accepted Answer

Let cuca alemã rise twice: first for 45 to 60 minutes until puffy and almost doubled, then in the pan for 25 to 35 minutes. The second rise should make the edges look puffed and lift the farofa slightly before baking.

Question 4

How do I keep the farofa doce crumbly on cuca?

Accepted Answer

Use cold unsalted butter cubes for the farofa doce and rub them into flour, sugar, cinnamon, and salt until crumbs vary from sandy bits to small peas. Scatter the farofa loosely over the dough and press only a few large crumbs lightly.

Question 5

What temperature do I bake cuca alemã at?

Accepted Answer

Bake cuca alemã at 180°C or 350°F for 30 to 35 minutes. The farofa should turn golden in spots, and a toothpick inserted into the center should come out without wet dough. Cool the cuca in the pan for at least 20 minutes before cutting.

Question 6

How do I store cuca alemã with farofa doce?

Accepted Answer

Keep baked cuca alemã covered at room temperature for up to 1 day, or freeze cut squares for up to 2 months. Thaw frozen squares at room temperature and warm them briefly in a low oven to refresh the farofa doce topping.

Culinary Explorer

Cuca Alemã com Farofa Doce

Ingredients

whole milk

instant dry yeast

granulated sugar

Where cooking meets culture.

Ingredient	Quantity
whole milkwarmed until just warm to the touch, about 38°C to 43°C	1/2 cup
instant dry yeast	2 1/4 teaspoons
granulated sugardivided for the dough	1/2 cup