Baker-Pastry chef

Apricottina

45 pieces

308 g	whole milk
163 g	sugar
18 g	Inverted sugar syrup
217 g	egg yolks
226 g	Natural yeast with two succeeding refreshments
742 g	Common wheat flour “00” 330 w p/l 0.55
36 g	Brewer's yeast
136 g	Aromatic orange confit
18 g	fine salt
3 g	vanilla pods
543 g	Dairy Butter 82 % fat - Block
543 g	Dairy Butter 82 % fat - Sheet

Mix the milk, sugar, invert sugar syrup and egg yolks, then add the flour, natural yeast and brewer's yeast and knead for around 7-8 minutes.
Add the salt, followed by the butter mixed with the aromatic confit and vanilla. Kneading time: 13-14 minutes, kneading temperature: 26 °C.
Spread over a baking tray, cover with a plastic sheet and leave to rise for 30 minutes at room temperature, then leave in the fridge at 4 °C overnight.
The following day, remove the butter from the fridge, leave at room temperature for a period of time ranging from 15 minutes in the summer up to 60 minutes in the winter, then laminate it to a thickness of 7-8 mm.
Roll the dough out, lengthening and widening it, then place the butter in the centre and close at the centre.
Laminate the dough with two folds, one consisting of four turns and one consisting of three turns.
Leave to rest in the fridge for 15-20 minutes, then laminate the dough at 5 mm thickness and cut into strips of 1 x 20 cm.
Put into a steel mould of 8 cm in diameter and 4 cm height and leave to rise at 27 °C for three hours.
Brush with egg, place a candied apricot in the centre, and cook at 180 °C for 16 minutes.
Once cooked, brush with apricot jelly and decorate with granulated sugar.
Alternatively, make into the shape of a pretzel, leave to rise and cook. After removing from the oven, decorate with a candied apricot and brush with apricot jelly. Finally, decorate with granulated sugar.

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