Easter Cruffin

Ingredients
For the dough
250 g of Type 0 Manitoba flour
250 g of Type 00 common wheat flour
250 g of whole milk
1 medium egg
15 g of fresh brewer’s yeast
120 g of sugar
50 g of soft butter (cream)
2 pinches of salt
1 organic orange zests
Tip of teaspoon vanilla powder

For the filling
60 g of melted but cooled butter
1 organic orange zests
150 g of chocolate chips

To decorate
Icing sugar

Ingredients
Start this recipe the night before, around 6 p.m.
Collect the warm milk (at about 30°C) and the beaten egg with the sugar in the bowl of the planetary mixer, insert the dough hook and start mixing slowly. Crumble the yeast inside, mix for a few seconds and then add a little flour at a time, never stopping. Knead until the dough is bound, then incorporate the salt and one cube of soft butter at a time. It is important that the previous cube is absorbed completely before adding the next one-it will take 10 minutes. When the dough has set well (it should be smooth, shiny and elastic and will pull away from the sides of the bowl), turn it out onto the work surface and give it a round shape. Let it rest for 20 minutes, make reinforcing folds and then transfer it to a lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place (at about 26 to 28°C) for two hours, or until doubled in size anyway. At this point, deflate it, wrap it tightly in plastic wrap and place it in the freezer for 10 minutes, then move it to the lowest part of the refrigerator for 8 hours. The next day, roll it out into a very thin 37×45 cm rectangle, brush the whole surface with melted butter mixed with orange peel and spread the chocolate chips. Starting from the long side, roll the rectangle, obtaining a very tight sausage, leaving out the last 4 cm of one end. Divide the sausage in half, roll the first half in the shape of a snail, the second half in the opposite direction, placing it on top of the first: you should obtain a “ball” of dough. Now butter and line a 20-cm hinged mold with baking paper and place the snail inside, cover it with foil and let it rise until doubled in a warm place. Preheat the oven in static mode, to 175°C. Once the temperature is reached, bake the cake in the middle rack and bake it for 25 minutes, lower the temperature and continue baking for another 25 minutes, remembering to cover the surface of the cake with aluminum foil in order to prevent it from getting too dark. Take the cake out of the oven, let it cool in the mold, unmold and once cool, sprinkle with powdered sugar.

In collaboration with L’Ultima Fetta