Prefermented Dough

Ingredients Kilograms Baker's %
King Arthur Special Flour 3.600 100
Water, 70°F 2.340 65
Salt 0.072 2
Yeast 0.054 1.5
Total 6.066 168.5

Final Dough

Ingredients Kilograms
King Arthur Special Flour 6.400
Water 1.160
Eggs 1.800
Yeast 0.196
Salt 0.128
Sugar 0.400
Honey 1.100
Butter 1.500
Orange Juice 0.500
Anise Seeds 0.110
Candied Orange Peel 2.000
PFD 6.066
Total 21.360

Overall Formula

 

Ingredients Kilograms Baker's %
King Arthur Special Flour 10.000 100
Water 3.500 35
Eggs 1.800 18
Yeast 0.250 2.5
Salt 0.200 2
Sugar 0.400 4
Honey 1.100 11
Butter 1.500 15
Orange Juice 0.500 5
Anise Seed 0.110 1.1
Candied Orange Peel 2.000 20
Total 21.360 213.6

 

Method

Prefermented Dough: Mix ingredients in first speed until incorporated. Leave at room temp for 2 hours. Refrigerate for 12 hours and up to 48 hours.

Final Dough: Hold back anise seed, orange peel, and butter. Mix 3-4 minutes in first speed. Mix 4-6 minutes in second speed, adding butter in  last few minutes. Add anise and orange and mix in first speed to incorporate.

Desired dough temperature: 75°F.

Bulk fermentation: 45 minutes to 1 hour.

Divide in 85g pieces and preshape as cylinders. Rest 20 minutes. Shape as a single strand braid.

Final proof: 90 minutes at 78°F.

Egg wash before proofing and baking.

Bake at 375°F with no steam, about 15 minutes.

Brush with melted butter and coat with sugar.

Formulation courtesy of King Arthur Flour