The Agrisicilia team
Ingredients
PREPARATION OF WATER ROUX
55 g of milk
55 g of water
22 g of rice flour
CITRUS BAULETTO PREPARATION
500 g of flour w 300
2 whole eggs
12 g brewer's yeast
100 g of sugar
125 g of yoghurt
100 g of milk
60 g of butter
132 g of water roux
1/2 lemon zest
8 g of salt
STUFFING
to taste of Orange, Lemon and Agrisicilia Mandarin marmalade
FINISH
of yolk and milk of equal weight.
Not the simple Pan Bauletto, but much softer, as Water Roux is added to the dough, the secret ingredient for obtaining a soft and well-leavened bread. The water roux is a starter, a facilitator, a pre-dough, which will make this leavened product soft and fluffy!
For the filling, our food blogger Antonella Audino chose our Agrisicilia Orange, Lemon and Mandarin Marmalade
Instructions
Water roux preparation
In a small saucepan, combine water, milk and the flour very slowly without creating lumps and bring this small mixture to 65°C, stirring constantly until you obtain a thick cream that you continue to mix from time to time to avoid lumps and then keep it well in the fridge. sealed where it can remain up to a week.
Citrus fruit box preparation
1. Put the flour, eggs, sugar, milk and yeast into the planetary mixer and start mixing with the spiral, slowly adding the yoghurt and finally the water roux, gradually increase the speed and string.
2. With the strung dough add the butter cut into pieces, the salt and the lemon zest and string the dough tenaciously. The dough is soft, make two rounds of wallet folds, round and place in the bowl sealing the container for leavening which will last about two hours.
3. Turn over after leavening on the work surface dusted with flour, make two more rounds of wallet folds, cover in a bell shape for 15 minutes then proceed with shaping. Cut the parts with 100 g of dough then roll out to form a rectangle, and spread the citrus jam in the center, roll them up, pinch the closure and place it in the pan with the closure at the bottom.
4.Seal the trays and let them rise until doubled, then brush with the yolk and milk of equal weight and cook in the oven at 180° for about 25/30 minutes.
Final result
