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Roscoritozzo

A recipe featuring rum-infused dough based on the Spanish Roscon, shaped like maritozzi, with orange compote.

Fruit Techniques Other Dairy

Roscoritozzo

Debic Professionals

Debic

Ingredients

Infusion

200 g rum

20 units orange, the zest

20 units lemon, the zest

Pre-ferment dough

800 g strong flour

640 g milk

20 g yeast

Total dough

1250 g pre-ferment dough

3600 g strong flour

770 g sugar

30 g salt

200 g honey

960 g egg

880 g milk

120 g orange blossom water infusion

600 g Debic Cake Butter

120 g fresh yeast

Orange compote

1 kg candied oranges

Finish

1 l Debic Stand & Overrun

Debic products used

Cake Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Infusion

The day before, prepare the rum infusion with the zest.

Pre-ferment dough

Prepare the pre-ferment dough, kneading the strong flour, milk, and yeast.

Set aside at ambient temperature (20-23°C) until doubled in volume (ca. 2 hours).

Total dough

When it has doubled, start kneading the pre-ferment dough, flour, sugar, salt, honey, and egg.

Gradually add the milk and orange blossom water.

Add the strained infusion.

Add the Debic Cake Butter in three parts.

When it is completely integrated, add the yeast and finally, the orange and lemon peel.

Leave to rest covered on the table for 15 minutes.

Put in the freezer for 1 hour, folding after 30 minutes.

Transfer to the refrigerator until the next day.

Divide in 80 g pieces and form the balls.

Ferment at 28ºC and 80% humidity.

Egg wash and bake at 160°C for 10 minutes.

Orange compote

Blend the candied orange until you have a fine paste.

Fill the dough once it is baked.

Assembly

Whip the Stand & Overrun and fill the chilled Roscoritozzo's once it is cold.

Fruit Techniques Other Dairy

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