Ingredients
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Sourdough
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100 ml lukewarm milk
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30 g fresh yeast
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1 tbsp honey
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100 g Schär Mix Pâtisserie
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Dough
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150 ml lukewarm milk
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150 g sugar
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400 g Schär Mix Pâtisserie
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1 tsp guar gum
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1 tsp orange peel
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2 ml vanilla extract
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60 g butter
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Filling
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100 g sugar
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1 tsp orange peel
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1 tbsp cacao
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300 g ground walnuts
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2 tbsp honey
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200 ml milk
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To brush
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2 tbsp milk
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1 egg yolk
Directions
Steps
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1
Done
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Pour the lukewarm milk into a large bowl. In a separate bowl, blend the yeast with the honey until fully combined. Pour the yeast mixture over the milk, sifting 100 grams of flour and stirring. Sift another tablespoon of flour over the mixture, covering the bowl. Allow mixture to ferment for 15 minutes in a warm place. |
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2
Done
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Combine the milk with the sugar in a small bowl. Sift the flour and guar gum in a large bowl. Make a well in the middle of the flour, pouring in the milk mixture, egg yolks, orange peel, vanilla extract and the sourdough. Use a wooden spoon to incorporate all the ingredients and start kneading the dough with your hands, gradually adding the butter. Turn the dough onto a lightly floured work surface and knead it for about 10 minutes. Transfer back into the bowl and cover with cling film, and leave in a warm place for 1h 30 minutes, or until doubled. |
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3
Done
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Combine the sugar, orange peel, cacao, ground walnuts, honey and milk into a saucepan and warm over low heat for 5 minutes or until the mixture turns into a thick cream, stirring constantly. Add more sugar or ground walnuts, depending on your preferred consistency. |
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4
Done
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Turn out the dough onto an oiled work surface, split it in two and roll them out into a large rectangle. Spoon over half of the filling, spreading all over the surface of the rolled dough, then roll it from right to left. Repeat the process for the other half of dough. Optionally, but recommended, add small pieces of Turkish delight over the filling (any type). Place the 2 rolls next to each other and gently merge them, bringing each end on top of the other. Gently press them down until fully combined. |
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5
Done
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Lift the roll and place it into a loaf tin lined with baking paper. Use a sharp knife to gently score the surface of the roll, at an angle of 45°, 4 times. Cover the tin and leave in a warm place for 1 hour. Preheat the oven to 180 °C and brush the roll with a mixture of milk and egg yolk. Bake for 50-55 minutes or until a toothpick inserted to the middle comes out clean with only a few moist crumbs attached. |
