Preparation

• Dissolve the yeast in the water; you can, of course, use milk.

• Add the flour a little at a time, alternating with the sugar, the egg, the grated orange zest, and the oil, always stirring.

• The dough should be soft; leave it like that, but if it’s firm, add a little more water.

• Cover it with plastic wrap and let it rest until doubled, about 6 hours with sourdough or overnight.

• Once risen, dust the surface with flour and pour out the dough, stretch it with your hands. If sticky, wet or oil them so the dough doesn’t stick.

• If the dough is hard to work with, especially with baker’s yeast, add a little flour, or it could depend on the flour being too soft.

• Shape into a round, make two cuts forming a cross, then draw parallels through the center to form 8 triangles.

• Make a small cut at the base of each triangle, fill as desired, and roll from the base.

• Curve the tips and let rest on a baking sheet lined with parchment for 30 minutes.

• Preheat the oven to 350°F and bake for 15 minutes until golden.

• Once cool, store in well-sealed food storage bags.

  Bon appétit

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