ingredients for 8 puff pastry bags:
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Preparation
in the Bimby jug (a planetary mixer is also fine) put the milk, the flours, the orange zest, the yeast, the sugar, the vanilla seeds, the salt and the melted butter (12.5 g, no more please) knead at speed spiga for 4 minutes until it becomes a smooth and homogeneous dough
Remove the dough from the bowl, form a ball and let it rest in a bowl with a lid for 1 hour.
Meanwhile, take the butter (125 g), place it between 2 sheets of baking paper and use a rolling pin to give it a rectangular shape 1 cm thick.
Take the dough and roll it out with a rolling pin to give it a rectangular shape with a thickness of 2 cm.
Place the block of butter inside and close the pastry around the envelope, bringing the corners towards the centre.
Once the butter is completely covered, start rolling out the dough with a rolling pin. Once it is well rolled out, bring the upper edge towards the center and do the same with the lower part, thus creating the 3-fold. The resulting rectangle will go into the refrigerator for 30 minutes (first round)
After 30 minutes, take the dough, placing it in front of you so that the opening is always on the right as if it were a book, and roll it out again with the rolling pin. Once rolled out, repeat the folds as in the first round. (second round), put it back in the fridge for another 30 minutes and repeat the operation for the third time.
once the time has passed, take the dough and roll out the puff pastry into a rectangle half a cm thick.
Obtain 8 equal rectangles
Place your favorite filling at the base of your rectangle (I made 4 with orange jam and 4 with Nutella) and roll up the pastry.
Place the resulting bags directly onto the baking tray and leave to rise for 6/8 hours.
when the saccottini have doubled in size, brush with grape yolk beaten with milk and bake for about 30 minutes at 100° and at 170° until cooked.
IMPORTANT: do not put the oven at high temperatures, otherwise they will immediately color on the outside, and will be raw on the inside. And the butter that comes out will inevitably burn (also leaving unpleasant odors in the kitchen)
Let the puff pastry bags cool on a rack and sprinkle with icing sugar if desired.
store them in a food bag and heat them in the oven for a few minutes before tasting them.
if you try them.. let me know how they turned out!!!!!! and above all if you liked them!
