DOLCE FORNO MAESTRO |
2000g |
salt |
20g |
eggs |
300g |
unsalted butter 82% fat |
200g |
yeast |
80g |
candied orange paste |
50g |
water |
350g |
KASTLE CROISSANT |
600g |
FRUTTIDOR ARANCIA |
qb |
GRANELLA DI CIOCCOLATO |
qb |
BLITZ |
qb |
DOUGH
Ingredients
2000g
salt
20g
eggs
300g
unsalted butter 82% fat
200g
yeast
80g
candied orange paste
50g
water
350g
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.
LAMINATING AND FILLING
Ingredients
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
Final composition
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
