Baker-Pastry chef

Rice capelletti

30 pastries

Knead the dough with all the ingredients (except layering butter sheet) for 2 to 3 minutes.
Shape into a rectangle and place on a baking tray.
Wrap the dough in a plastic film and place in the fridge to rest for one hour.
Temper the layering butter sheet (between 15 °C and 20 °C) before using, then pass it through a sheeter to achieve the correct plasticity.
Remove the dough from the fridge, laminate to a thickness of approximately 7-8 mm, stretch the dough out and place the butter in the middle.
Fold the dough again, making sure that the two edges of the dough meet perfectly in the middle, without any overlap.
Start laminating the dough by rolling it out gently, without letting it exceed the width of the sheeter.
Rotate it through 90°, continue laminating, giving the dough two double turns.
Place the dough on a baking tray, wrap it in a plastic film and let it rest in the fridge overnight.
The next morning, remove from the fridge and give the dough two final double turns.
Let it rest for an hour in the fridge before working the dough.
Let it rest for another hour before baking.

Put the rice in a pan, cover with ample water and bring to the boil.
When it has reached the boil, drain the rice (this removes the majority of the starch from the rice, which otherwise would give it a sticky texture), then continue cooking in the milk. Halfway through cooking, add the butter and sugar.
Chill after cooking.

Laminate the dough to a thickness of approximately 2 mm. Cut the dough into 8 x 8 cm squares and glaze with beaten egg. Spoon a little of the cooked rice into the middle of each square, folding each one up to make a little hat (traditional capelletti shape).
Glaze with egg and bake for 45 minutes at 150 °C with the vent open.

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