Orange Anise Rolls
|King Arthur Special Flour||10kg||100%|
|Candied Orange Peel||2kg||20%|
PREFERMENTED DOUGH Mix ingredients in first speed until incorporated. Leave at room temperature for 2 hours. Refrigerate for 12 hours and up to 48 hours.
FINAL DOUGH Hold back anise seed, orange peel, and butter. Mix 3-4 minutes in first speed. Mix 4-6 minutes in second speed, adding butter in last few minutes. Add anise and orange and mix in first speed to incorporate.
DESIRED DOUGH TEMPERATURE 75°F
FINAL DOUGH Mix 3-4 minutes in first speed. Mix 4 minutes at second speed.
BULK FERMENTATION 45 minutes to 1 hour.
Divide in 85 g pieces and pre-shape as cylinders. Rest 20 minutes. Shape as a single strand braid.
FINAL PROOF 90 minutes at 78°.
Egg wash before proofing and baking. Bake at 375°F with no steam, about 15 minutes. Brush with melted butter and coat with sugar.
|King Arthur Special Flour||3.6kg||100%|
|King Arthur Special Flour||6.4kg|
|Candied Orange Peel||2kg|