2 packets of active dry yeast (30 g)
1 cup of warm milk (240 ml)
6 cups of all-purpose flour (720 g)
1 cup of grated orange zest (180 g)
4 eggs
1/3 cup of butter (65 g)
1 pinch of salt
2/3 cup of dried black plums (100 g)
2/3 cup of dried white plums (100 g)
1 1/4 cups of crystallized orange peel, finely chopped (155 g)
1 egg yolk (for brushing)
2 packets of active dry yeast (30 g)
1 cup of warm milk (240 ml)
6 cups of all-purpose flour (720 g)
1 cup of grated orange zest (180 g)
4 eggs
1/3 cup of butter (65 g)
1 pinch of salt
2/3 cup of dried black plums (100 g)
2/3 cup of dried white plums (100 g)
1 1/4 cups of crystallized orange peel, finely chopped (155 g)
1 egg yolk (for brushing)
Mix yeast into warm milk in a medium bowl
Add 2 cups of flour and mix well
Cover with plastic wrap
Let it rest in a protected area until it has doubled in volume
In a large bowl, beat eggs, butter, and salt together
Add the yeast mixture and mix until combined
Gradually add the remaining flour, stirring until it no longer sticks to your hands
Transfer dough to a floured surface and knead until smooth
Grease with butter and dust with flour a large baking sheet. Reserve
Divide the dough into two equal parts and roll out each part into a 25 cm x 50 cm rectangle
Spread half of the fruit over one rectangle of dough, then roll it up like a croissant
Join the ends to form a ring
Repeat with the other piece of dough
Place the rings in the prepared baking sheet, cover with a cloth and let it rest until it has doubled in volume again (to know when it's ready, place a small ball of dough into a cup of water; when it floats, it's ready to be baked)
Preheat oven to 180°C (medium)
Brush the rings with egg yolk and bake for about 30 minutes, or until golden brown
Let cool and serve at room temperature
Calories per slice: 239
