Orange Anise Rolls
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Special Flour | 10kg | 100% |
| Water | 3.5kg | 35% |
| Eggs | 1.8kg | 18% |
| Yeast | 0.25kg | 2.5% |
| Salt | 0.2kg | 2% |
| Sugar | 0.4kg | 4% |
| Honey | 1.1kg | 11% |
| Butter | 1.5kg | 15% |
| Orange Juice | 0.5kg | 5% |
| Anise Seed | 0.11kg | 1.1% |
| Candied Orange Peel | 2kg | 20% |
| TOTAL YIELD | 21.36kg | 213.6% |
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.
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Special Flour | 3.6kg | 100% |
| Water, 70°F | 2.34kg | 65% |
| Salt | 0.072kg | 2% |
| Yeast | 0.054kg | 1.5% |
| TOTAL YIELD | 6.066kg | 168.5% |
| METRIC | |
|---|---|
| King Arthur Special Flour | 6.4kg |
| Water | 1.16kg |
| Eggs | 1.8kg |
| Yeast | 0.196kg |
| Salt | 0.128kg |
| Sugar | 0.4kg |
| Honey | 1.1kg |
| Butter | 1.5kg |
| Orange Juice | 0.5kg |
| Anise Seed | 0.11kg |
| Candied Orange Peel | 2kg |
| Prefermented Dough | 6.066kg |
| TOTAL YIELD | 21.36kg |
