DOLCE TERAMO
Orange and chocolate leavened sweet
Difficulty level
Orange and chocolate leavened sweet
Ingredients
| DOLCE FORNO MAESTRO | g 2000 |
| salt | g 20 |
| eggs | g 300 |
| unsalted butter 82% fat | g 200 |
| yeast | g 80 |
| candied orange paste | g 50 |
| water | g 350 |
Preparation
Knead all the ingredients in a planetary mixer until the dough is smooth and dry.
Check that the dough temperature is 26-28°C.
Cover tightly with plastic wrap and place in refrigerator for about 2 hours.
Ingredients
| KASTLE CROISSANT | g 600 |
| FRUTTIDOR ARANCIA | To Taste |
| GRANELLA DI CIOCCOLATO | To Taste |
Preparation
Place the margarine in the centre and fold the dough over on itself to form three layers.
Roll out the dough to a thickness of about 2 cm and spread over the surface of the dough a very thin layer of FRUTTIDOR ARANCIA, then sprinkle with GRANELLA DI CIOCCOLATO.
Roll out the dough and fold into four layers obtaining a rectangle 4 cm high
Ingredients
| BLITZ | To Taste |
Cut the dough into strips. Stretch the strips, then roll them up forming a big Tarallo.
Put in a rising room at 28-30°C for about 2-3 hours, until it has at least duplicate its volume.
Bake at 170°C for about 20 minutes.
Brush the surface with BLITZ diluted with 20% of water
