… con cioccolato.
These buns were a make it up as you go along effort. I was still deciding on the numbers with the mixer running, working the dough I had thus far and I liberally added spices in the style of a well seasoned chef.
Having worked up a sweat mixing this dough partly by hand as well as in the mixer and the dough complete I saw I could have added more liquid. I knew the dough would tighten up a bit upon adding the dried fruit but I didn’t compensate enough. Still I was fairly pleased with finished dough considering this was an off-the-cuff, part improvised endeavour.
In keeping with the theme of improvising I picked a random weight at which to scale these. At circa 85 grams I had enough dough to make 18, more or less equal buns.
75g LM (Lievito madre), refreshed 3 times
68g egg (1 large)
50g egg (1 medium)
180g mixed fruit
# 1n orange zest
# 1/4tsp clove oil
# 1/4tsp orange oil
# 1/4tsp all spice
# 1/4tsp nutmeg
# 1/8tsp ginger
# 1.5tsp mixed spice
# 1.5tsp cinnamon
Traditionally the crosses should be made of just flour and water but I added some butter in there to shorten the flour slightly. And I used juice from the orange which I zested with some sugar to make a sweet glaze for the buns.
I recognise Piergiorgio Giorilli to be a true master of baking. I followed the recipe from Fables de Sucre. For me the first and second dough’s rose very quickly.
Being so soft and light, unfortunately when hanging this dove upside down, it tore open at the wing but other than that mishap this was a perfect colomba di pasqua. I let this mature for a week before slicing into. Of course it was delicious!
A wonderful formula. http://1drv.ms/1d9yWCr
I didn’t have any candied peel. So there is a mixture of walnuts, chocolate chips and mixed fruit instead.
…based upon a formula by Francesco Favorito.
Oh my. These are some damn fine tasting doughnuts, easily the best I have ever eaten, seriously!
*Lately I have been conserving my lievito in water. In addition to this I have taken to refreshing at three hour intervals. As a result my lievito is low in acid and it triples its volume in just two hours at 28C.
Mix flour, salt, sugar, lemon zest, lievito, potato, eggs and milk to a smooth dough. Add butter to finish the mix. Wrap and leave in the fridge overnight. In the morning transfer the dough to a warm room at 28-30C, After 1 hour divide dough into 65g pieces and round. Proof at 28C for 6-7 hours. Fry in oil at 180C for 90 seconds each side. Drain on paper towel and coat in sugar mixed with lemon and orange zest.
These were pretty big for just 65 grams of dough! I had enough to make 16 doughnuts.
I filled these with pastry cream:
Cream egg yolks with sugar and then corn flour. Bring to the boil milk with vanilla and lemon. Strain into the egg yolk mixture and return to the pan. Cook gently until thick, stirring all the time. Cover and chill overnight.
I seek out recipes that use only natural leavening. This is one for croissants.
The time has come to update the name of this blog. The previous name “Bread Blog” was always a temporary handle. Since ninety-nine percent of the baking I do is Italian it seems the new name “Italian Baking” is more befitting.
New posts of my work are coming soon…