Angelica: the recipe

At a glance

• Number of pieces: 1
• Weight per piece: 1227 g
• Actual dough weight: 1238 g
• Room temperature: 22 °C

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Ingredients

Quantities for 1 piece of 1227 g, kitchen at 22 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Lievitino (40 min)

   • Beat the egg with the milk, setting aside two tablespoons.
   • Dissolve the yeast and malt in the reserved milk, then add the rest of the milk, the egg and the flour until it forms a batter.
2. Riposo del lievitino (35 min)

   • Cover.
3. Impasto (20 min)

   • Add the liquids to the starter, then the sugar and the flour; mix until it pulls away from the bowl.
   • Turn out onto the counter and work for 5-8 minutes, then add the salt.
   • Add the butter (at the same consistency as the dough) in small pieces, beating, and work until very elastic.
   • Butter a bowl and place the dough in it.
4. Lievitazione a temperatura ambiente (1 hour)

   • After about an hour, deflate the dough and shape it into a ball again, then place it back in the covered bowl.
5. Riposo in frigo (12 hours)

   • Move to the fridge overnight, use it the next morning.
6. Ripieno (5 min)
7. Farcitura (2 min)

   • Turn the dough out onto a floured counter and roll it into an even, regular rectangle, without kneading it.
   • Brush generously with the melted butter and spread the filling over the whole surface, leaving a small border free.
   • Starting from one of the long sides, roll it up tightly into a cylinder.
   • With a sharp knife, cut the roll lengthwise for its whole length, splitting it into two halves; turn the two halves slightly so the cut side faces up, keeping the filling visible.
   • Braid the two halves over one another, then join the ends of the braid, overlapping and sealing them into a ring.
   • Place the ring on a tray, cut side up, spacing the coils evenly.
8. Seconda lievitazione (2 hours)
9. Glassa (5 min)

   • Mix powdered sugar and egg white until smooth, spread over the shaped dough.
10. Cottura (18 min)

    • Bake until golden on the surface and well risen.

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Baking

1. • conventional oven, without steam
   • Overall temperature: 210 °C
   • Time: 18 minutes

The calculator adapts baking times to the weight of your pieces. Open the calculator