Ingredients
For the dough (24/24 rolls)
830 g of 100% Italian Wheat - type 0 flour
60 g of water at 40°
225 g of milk at room temperature
100 + 4 g of granulated sugar
250 g cooked and well blended beet (about 2 medium beets)
7 g of fine salt
4 g of baking soda
120 g of soft butter
2 cubes of brewer's yeast
1 tablespoon of beet powder (optional)
1 egg
Zest of an untreated orange
 
For the filling
150 g of melted butter, not hot
200 g of muscovado sugar
Zest of an untreated orange
2 tablespoons of cinnamon
1 teaspoon of ground ginger
1 tablespoon of crushed cardamom seeds
 
Directions
First, pour the water, milk and 4 g of sugar into the bowl of the kneading machine, then add the crumbled yeast and mix with a flat whisk until the yeast has completely dissolved. Proceed by adding 200 g of sifted flour and knead for a few minutes. Once all the flour has been incorporated, add the pureed beets, the egg and 100 g of sugar, the orange zest, the salt, the baking soda, the beet powder to accentuate the color and almost all the flour, keeping aside about a cup.
Assemble the hook and work at medium speed adding the remaining flour gradually.
When the dough begins to stick to the hook, add the soft, diced butter a little at a time and knead everything for about 10 minutes, increasing the speed. Pay attention to the temperature of the dough: it must not exceed 24° and, if this happens, put it in the fridge for a while.
When the dough is elastic and comes off the walls, turn it over on the floured worktop. Here form a ball and place it in a large bowl sprinkled with flour, then grease the surface with a little oil and cover in contact with the film. At this point, if the temperature in the room is 23/24° let the dough rise on the worktop, if instead the temperature is lower, place the bowl in the oven with the light on or with a bowl of warm water until doubled in volume (it will take about 1 hour).
Meanwhile prepare the filling: melt the butter and set aside then, in another bowl, mix all the ingredients together.
Once the dough has risen, turn it over on a floured surface and divide it into two portions. Grease your hands with butter, deflate each piece obtained and give it a rectangular shape. With the help of a rolling pin, flatten them to give a height of 2 cm, wrap them with plastic wrap and let them rest for 30 minutes in the freezer.
After the resting time, roll out the first dough on a floured worktop, creating a rectangle of about 50x33 cm. Brush half of the melted butter on the rectangle leaving 2 cm from the edges, then sprinkle with half of the sugar mixed with the spices. Starting from the long side, roll the dough into a sausage and seal the closure by holding it down. Repeat the operation with the second dough and cut each sausage into 12 pieces, cutting diagonally. At this point, firmly sink a lightly floured stick in the middle of each piece scto give the shape, then arrange them on a plate covered with parchment paper, spacing them at least 6 cm.
Cover with plastic wrap and let rise for about 30 minutes.
Brush the surface with egg yolk and milk, sprinkle with granulated sugar and bake in static mode at 190° for about 12/14 minutes.
Once cooked, squeeze them and polish them with a syrup made up of 50 g of water and 50 g of sugar brought to a boil.
You can keep them in the freezer: before serving, heat in the oven.



In cooperation with L’Ultima Fetta