We reveal the fabulous recipe that revolutionized the Milanese breakfast, the crioche of the coffee-pastry shop in the Galleria
Ingredients
- 750 g flour for leavened products
- 490 g butter
- 180 g eggs
- 135 g mother yeast
- 130 g sugar
- 16 g grated orange zest
- 13 g salt
- 10 g honey
- 1 vanilla pod
- sugar syrup
For the recipe of the crioche form a pre-dough with 150 g of flour, 135 g of mother yeast and 75 g of water at room temperature (no more than 26 ° C). Leave to mature for about 1 hour or until doubled in volume.
Collect in a bowl (preferably a planetary mixer) 600 g of flour, 180 g of water and eggs; add the pre-dough and mix vigorously for no less than ten minutes so that the mass gains strength (i.e. the gluten mesh is formed), then add the sugar, honey, grated orange peel and seeds scraped from the vanilla pod .
Knead again and finally add 160 g of soft butter and salt
Divide the dough into two parts and let rise covered at 24-26 ° C for about 40 minutes.
Arrange the two doughs on the floured work surface and crush them to eliminate the air that will have formed. Put them back to rise in the fridge for 3 hours, always covered.
Roll out the remaining butter between two sheets of baking paper so as to obtain 2 squares 6 mm thick. Put them in the fridge for at least 1 hour.
Remove from the fridge the doughs, engrave them up to 3 cm deep with a cross and open the four flaps from the center of the cross to obtain a kind of square.
Arrange a square of butter inside the 2 squares of dough and fold over the edges of the dough, without overlapping them, like an envelope.
Roll out with a rolling pin to penetrate the butter into the dough and obtain 2 rectangles to fold each into four parts: fold the ends so that they coincide in the middle of the long side of the rectangle, then overlap the two parts as if you were folding a sheet.
Proceed with a second fold in three instead of four and leave to rest in the fridge for 30 minutes.
Roll out the two doughs at 9 mm thick, cut out rectangles of 10.5 × 5.5 cm, divide them in half along the diagonal obtaining right triangles (photo 1): you will get about 20.
Roll them up starting from the minor cathetus: the effect will be that of having half croissants, that is, crioche (photo 2).
Have a seat crioches in several plates lined with baking paper and let rise for 3 hours.
Cook them in the oven at 180 ° C for 18 minutes, then at 165 ° C for 3 minutes. Remove from the oven and brush them immediately with the syrup (1 part of water and 1 part of sugar), to polish the surface.
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