← Nouns Cooking · Italian

Ingredients

• 500 g strong white flour
• 80 g Sugar
• 7 g dried yeast
• 2 Eggs
• 180 ml whole milk, lukewarm
• 50 g soft butter, for the dough
• 1 orange, zest grated
• 1 tsp vanilla extract
• 1 tsp Salt
• 250 g cold butter, for laminating
• 1 egg yolk beaten with 1 tbsp milk, to glaze
• 2 tbsp honey or sugar syrup, to brush (optional) (optional)

Method

1. Mix the flour, sugar, yeast, zest and salt. Add the eggs, milk, vanilla and soft butter and knead for 10 min into a smooth, soft dough. Flatten into a rectangle, wrap and chill for 2 hours.
2. Beat the cold butter between baking paper into a 15 x 15 cm square and chill it too.
3. Roll the dough into a 30 x 15 cm rectangle, set the butter on one half, fold the dough over and seal the edges. Roll into a long strip, fold in three like a letter, wrap and chill for 30 minutes. Repeat the rolling and folding twice more, chilling each time.
4. Roll the dough out 4 mm thick and cut into long triangles with a 10 cm base. Make a small nick in the centre of each base and roll up from the base to the tip, curving the ends slightly.
5. Set on lined trays, cover loosely and leave to prove in a warm (not hot) spot for 2–3 hours until doubled and wobbly.
6. Heat the oven to 190°C (170°C fan, 375°F). Brush with the egg glaze and bake for 15–18 min until deep golden. Brush with honey while warm if you like a shiny bar-style finish.

Tips

• Keep everything cold while laminating; if butter starts to leak, chill the dough for 15 minutes before carrying on.
• Shape the night before, cover and leave in the fridge; prove at room temperature in the morning. Contains gluten, eggs and dairy.

Sources

Written in our own words after cross-checking these recipes:

Pasta Grammar GialloZafferano