A very sweet leavened dough to be prepared according to the fold technique and to rest between one passage and the next
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There leavened puff pastry it is a richer version of traditional puff pastry, with milk, eggs and sugar added to the pastel. When the different elements are brought together, they roll out into a rectangle and work with each other the technique of folds. The rectangle is folded in 3 or 4, obtaining a dough which, after resting in the fridge, rests and folds several times: generally, from a minimum of 3 to a maximum of 6 turns of folds are made. It is customary to mark each round with a notch, imprinted on the dough with a fingertip: a trick that serves to remind you, step by step, at what stage of processing you have arrived. This elaborate technique is meant to form one pasta in overlapping layers interspersed with the fat part, or the butter, which makes it crumbly and crunchy. The growth is due to the evaporation of the water contained in the butter and the pastel, which pushes the layers upwards, making the dough grow.
Doses to prepare about 600 g of leavened puff pastry: 240 g of flour 00 + the one for processing; 10 g of brewer's yeast – 50 g of granulated sugar – 7 g of powdered malt (in pastry shops) – 75 g of eggs (about 1 large egg) – 50 ml of milk – 140 g of soft butter – salt
Step by Step
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1) Prepare the leavening. Dissolve the yeast in 40 ml of water. Mix 75 g of flour with the yeast mix, form a ball and immerse it in a bowl of water at room temperature. Let it rest for a few minutes until it rises to the surface. Meanwhile, pour the remaining flour into a bowl (or mixer). Collect the leaven with your hands, drain it and join it in the bowl.
2) Add beaten egg with milk, then malt and sugar. Start working and, when the mixture is homogeneous, add 25 g of soft butter and a pinch of salt. Knead again to incorporate them completely. Form a loaf and wrap in plastic wrap.
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3) Let the dough rise in the fridge for 12 hours. Therefore, transfer it on the lightly floured surface.
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5) Transfer the butter to one half of the rectangle, fold over the free dough and roll out with a rolling pin, until you get a rectangle of the initial size (20×40 cm) again.
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6) Fold the rectangle in 3, mark this first round by making a notch with your fingertip, wrap in plastic wrap and let it rest in the fridge for half an hour. Take the dough, spread it a little, then stretch it again to the initial size, fold it in 3 and mark the second round. Let it rest for another half hour in the fridge, in plastic wrap, then repeat the operation one last time: at the end you will have made 3 turns of folds. Chill in the fridge for at least 1 hour, or until the moment of use. Pasta that is not used immediately can be kept in the freezer, wrapped in cling film, for 2-3 months.
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Francesca Romana Mezzadri
September 2021
Kranz with candied fruit, chocolate and macadamia nuts
Makes 10 Kranz: 500 g of half puff pastry – 600 g of leavened puff pastry – 120 g plum jam – 60 g of shelled Macadamia nuts – 75 g of cubed candied orange peel – 40 g of chocolate chips – flour for processing
1. Chop the walnuts. On the floured surface, roll out with a rolling pin the half-puff pastry, rather thin, in a rectangle of approx 25×12 cm. Spread it with 2/3 of the jam e sprinkle it with 2/3 of the chopped walnuts, 2/3 of the cantidia and 2/3 of the chocolate chips.
2. Roll out also the leavened puff pastry, to the same size as the half puff, and place it on top of the latter. Spread the leftover jam on half of the surface (starting from the short side) e distribute yourselves the rest of walnuts, candied fruit and chocolate chips.
3. Fold back the free part over the stuffed one: you will get a thick square of about 12 cm per side. Then, cut it into 10 strips, about 1.5cm wide.
4. Twisted the strips a couple of times on themselves (around their longitudinal axis) and arrange them, well spaced, on a couple of plates lined with baking paper. Let it rest at room temperature for about twenty minutes, then bake in the oven at 180 degrees for 18-20 minutes.
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