Roscoritozzo

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

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).

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.

Blend the candied orange until you have a fine paste.

Fill the dough once it is baked.