This beautiful brioche is flippantly flavored with orange zest sooner than being fashioned proper right into a crescent and baked to golden perfection. Chifferi moreover refers to elbow pasta, like macaroni, and refers to their shared semicircle kind.
Chifferi
Makes 12 rolls
- Sponge:
- 1/3 cup plus 1 tablespoon plus 1 teaspoon (100 grams) full milk
- 2 1/4 teaspoons (7 grams) full of life dry yeast
- 1 teaspoon (7 grams) wildflower honey
- 3/4 cup plus 2 teaspoons (100 grams) bread flour
- Dough:
- 3 cups plus 2 tablespoons (400 grams) bread flour
- 1/3 cup plus 1 tablespoon plus 1 teaspoon (100 grams) full milk, room temperature
- 1/3 cup plus 1 tablespoon (80 grams) granulated sugar
- 3 huge egg yolks (56 grams), room temperature
- 1 huge egg (50 grams), room temperature
- 2/3 cup (150 grams) unsalted butter, cubed and room temperature
- 1 tablespoon (3 grams) orange zest (about 1 orange) or
- 1/2 teaspoon (2 grams) orange extract 3/4 teaspoon (4.5 grams) efficient sea salt
- Egg wash:
- 1 huge egg (50 grams)
- 1 tablespoon (15 grams) full milk
- Pinch efficient sea salt
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For sponge: In a small bowl, whisk collectively milk, yeast, and honey until yeast dissolves and mixture is properly combined. Add flour; stir quickly until properly combined. Cowl with plastic wrap, and let rise in a warmth, draft-free place (75°F/24°C) until small bubbles appear on ground, about 40 minutes to 1 hour.
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For dough: Inside the bowl of a stand mixer fitted with the dough hook attachment, combine sponge and flour. With mixer on low velocity, progressively add milk, sugar, egg yolks, and egg, beating until combined. Add butter, 1 piece at a time, beating until combined after each addition. Add orange zest or extract and salt. Beat at medium-low velocity until dough clears sides of bowl and could also be very elastic, 10 to 12 minutes. (When a flap of dough is pulled, will in all probability be elastic and difficult to tear.)
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Kind dough proper right into a ball; swap to a bowl, cowl with plastic wrap, and let rise in a warmth, draft-free place (75°F/24°C) until doubled in measurement, about 11⁄2 to 2 hours.
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Line 2 baking sheets with parchment paper.
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On a flippantly floured ground, roll dough proper right into a 14-inch (35-centimeter) disk; divide disk into 12 triangles. Make a 1⁄2-inch (1-centimeter) decrease in center of base of each triangle; barely pull tip of 1 triangle outward, and begin to roll triangle from base to tip to sort a chiffero. Repeat with remaining triangles. Place chifferi with tip tucked beneath 1 to 2 inches apart on prepared pans.
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For egg wash: In a small bowl, whisk collectively egg, milk, and salt until properly combined. Brush evenly over chifferi. Loosely cowl with plastic wrap, and let rise in a warmth, draft-free place (75°F/24°C) until doubled in measurement, about 1 1⁄2 hours.
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Preheat oven to 350°F (180°C).
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Brush chifferi with egg wash.
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Bake until golden brown, 15 to twenty minutes. Serve warmth or at room temperature.