Ingredients
Preferment:
145g bread flour
75g milk
25g egg
.25g instant yeast
Formula:
175g egg
88g olive oil
33g orange flower water
50g water
536g bread flour
134g sugar
10g salt
26g instant yeast
100g butter, softened
8g anise seed
97g candied orange peel
Preparation
Night before: Combine preferment ingreds, cover and ferment at room temp overnight. Take butter out to soften.
Next morning: Pour liquids, then preferment into mixer. Add dry ingreds through yeast. Incorporate all slowly for about 4 minutes, mix for 2 more minutes more briskly, then slowly add softened butter.
When a nice dough window can be formed, add the dried peel and anise seed. Place rounded dough into oiled bowl, cover and ferment for 1.5-2 hours.
Scale into 100g increments; bench rest for 20 minutes.
Shape into roughly candy corn shapes and roll tightly from wider end, as for croissants. Curl ends up to resemble a fleur-de-lis and slash decoratively. Place on parchment-lined pan and proof for approx 1.5 hours. Bake at 400* until golden brown, 10-12 minutes. Brush with melted butter and toss in granulated sugar. Let cool and consume with glee!
