Orange and chocolate leavened sweet
|DOLCE FORNO MAESTRO||g 2000|
|unsalted butter 82% fat||g 200|
|candied orange paste||g 50|
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.
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
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