Venetian Rosetta Rolls
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. The end of January is the time for Carnevale di Venezia and what better to celebrate it than by making Venetian Rosetta Rolls. It's a two-stage process. Firstly, we need to create a stiff biga that is kept in the refrigerator overnight before moving on to stage 2. INGREDIENTS For the Biga: 260 gms room temperature water 500 gms strong white bread flour 0.8 gms instant active yeast. Mix everything together, knead until you have a stiff, smooth dough and then leave at room temperature for one hour. Then, transfer to the refrigerator for 12 - 15 hours. Finally, take it from the refrigerator and leave it at room temperature for one hour to warm up. Now, let's make the dough INGREDIENTS 70 gms of room temperature water...
