DOLCE FORNO MAESTRO |
acqua |
burro 82% m.g. |
NATUR ACTIV |
zucchero semolato |
sale |
uova |
uvetta sultanina |
fichi secchi |
Pasta d’arancio o cubetti d’arancio tritati |
noci spezzettate |
Semi di anice |
LEVOSUCROL |
FIRST DOUGH
Ingredients
6.500g
water - (28-30°C)
4.000g
unsalted butter 82% fat - (morbido)
800g
400g
Preparation
Knead the DOLCE FORNO MAESTRO with 2500gr of water and NATUR ACTIV.
When the dough begin to take shape, add the remaining water gradually.
Add the soft butter in three times.
The first dough has to be smooth and dry.
Check that the dough temperature is between 26-28°C.
Leave to rise at 22-24°C for 10-12 hours - until the volume has quadrupled.
SECOND DOUGH
Ingredients
5800g
caster sugar
800g
salt
100g
unsalted butter 82% fat
2200g
eggs
2000g
raisins
6000g
dried figs
2400g
candied orange paste
200g
chopped walnuts
2000g
120g
Preparation
Add to the first dough DOLCE FORNO MAESTRO, sugar, salt and 3/4 of butter; knead to obtain a smooth dough.
Add little by little the eggs and continue kneading until the dough starts detaching from the sides of the bowl
Add the remaining butter (previously melted) and gently stir rasins, figs, nuts, orange paste and anise seeds.
Check that the dough temperature is between 26-28°C. Put in a rising room at 28-30°C for 60-70 minutes; divide into pieces of 400 g, roll them up, place them on baking tins or boards and leave to ‘rest’ for another 15 minutes
Roll them up again tight, forming long loaf shapes and put them in suitable paper moulds. Put in a rising room at 28-30°C with relative humidity of about 70% for 4-6 hours.
Leave the buccellati exposed to the air for 10 minutes until a film appears on the surface, then use a knife to make a cut along the surface of the dough.
GLAZE
Ingredients
Preparation
Mix all the ingredients and bring them to a boil.
Let the mixture cool before using it.
Final composition
Bake at 160-180°C for about 40 minutes, time depending on the temperature and program of the oven
Brush the buccellati fresh out of th oven with some sugar syrup (bring to a boil the ingredients and let them cool before using the syryp)
The products must be wrapped in Molpefan bags once cooled (let them cool for at least 10 hours).
If you want to use DOLCE FORNO MAESTRO we suggest you to add aromas.
