Baker’s Formulas

Orange Anise Rolls

Orange Anise Rolls

Metric Baker's %
King Arthur Special Flour 10kg 100%
Water 3.5kg 35%
Eggs 1.8kg 18%
Yeast 0.25kg 2.5%
Salt 0.2kg 2%
Sugar 0.4kg 4%
Honey 1.1kg 11%
Butter 1.5kg 15%
Orange Juice 0.5kg 5%
Anise Seed 0.11kg 1.1%
Candied Orange Peel 2kg 20%
Total Yield 21.36kg 213.6%

Prefermented Dough Mix ingredients in first speed until incorporated. Leave at room temperature 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

Final Dough Mix 3-4 minutes in first speed. Mix 4 minutes at second speed.

Bulk Fermentation 45 minutes to 1 hour.

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

Final Proof 90 minutes at 78°.

Egg wash before proofing and baking. Bake at 375°F with no steam, about 15 minutes. Brush with melted butter and coat with sugar.

Prefermented Dough
Metric Baker's %
King Arthur Special Flour 3.6kg 100%
Water, 70°F 2.34kg 65%
Salt 0.072kg 2%
Yeast 0.054kg 1.5%
Total Yield 6.066kg 168.5%
Final Dough
Metric
King Arthur Special Flour 6.4kg
Water 1.16kg
Eggs 1.8kg
Yeast 0.196kg
Salt 0.128kg
Sugar 0.4kg
Honey 1.1kg
Butter 1.5kg
Orange Juice 0.5kg
Anise Seed 0.11kg
Candied Orange Peel 2kg
Prefermented Dough 6.066kg
Total Yield 21.36kg