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Craquelin
Preparation info
- Makes
1
loaf - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Craquelin Dough |
Method
- Coat a panettone wrapper (5-in/13 cm in diameter and 6 in/15 cm high) with a light film of fat. Preshape the craquelin into a large round. Let the craquelin dough rest, covered, until relaxed, about 45 minutes. Meanwhile, preshape the brioche dough into a round and let rest, covered under refrigeration, until relaxed, about 30 minutes.
- Roll the orange brioche d
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